Canellini Dip_Nourished Body and Mind_Joanne Schneider
Canellini Dip_Nourished Body and Mind_Joanne Schneider

Cannellini Dip

Cannellini Dip, a delicious plant-based snack by Joanne Schneider of Nourished Body and Mind.
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  • 1 1/2 cups of cannellini beans one 14-ounce can, drained and rinsed
  • 1/2 lemon juiced (about 2 teaspoons)
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • Pinch of cayenne pepper
  • 1 teaspoon chopped fresh rosemary


  • 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).
  • This dip is particularly lovely when garnished with a drizzle of balsamic vinegar glaze.

Posted On

May 9, 2017

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