Cannellini Dip

Cannellini Dip
  1. 1 1/2 cups of cannellini beans (one 14-ounce can, drained and rinsed)
  2. 1/2 lemon, juiced (about 2 teaspoons)
  3. 2 tablespoons extra virgin olive oil
  4. 1 clove garlic
  5. 1/2 teaspoon cumin
  6. 1/2 teaspoon sea salt
  7. Pinch of cayenne pepper
  8. 1 teaspoon chopped fresh rosemary
  1. Add ingredients to your jar in the order listed, except the rosemary. Blend on medium speed until well blended. Add in the chopped rosemary and hand mix in or PULSE 2-3 times to incorporate but be careful not to over blend. Serve with fresh vegetables (as you would with the hummus).
  2. This dip is particularly lovely when garnished with a drizzle of balsamic vinegar glaze.
Nourished Body and Mind

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Joanne Schneider believes in savoring your food and your life. After triumphing over fad diets and the stresses of running a multi-million dollar fashion company, Joanne got serious about her health, nutrition and raw food. Today she teaches extraordinary women and men like you how to do the same.

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