If you're looking for a change from the usual hummus dip, you're in the right spot!
This Lemony Jalapeno White Bean Dip is quick and easy to make and scores high in the taste category.
It's made with white kidney beans so there's lots of fibre and some protein to make it more satisfying than a typical veggie dip (e.g. blue cheese dressing). It's a tasty way to enjoy more beans. Serve it with veggies or pita wedges. Great as a spread on a sandwich too.
I co-created a version of this recipe many years ago with a fellow dietitian. We called it "Fiery Verde Dip". I guess we called it that because it's a got a bit of jalapeno heat and it's green. I've adapted it over the years and I think this version is much tastier.
(Also, I've changed the name, because, who the heck knows what a fiery verde is anyway?)
Lemony Jalapeno White Bean Dip
Ingredients
1 can (540mL) white kidney beans, drained and rinsed
1/2 cup chopped fresh cilantro, loosely packed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup chopped, seeded jalapeno pepper (about 1 large)
1 small clove of garlic, minced
1 tsp salt
How to Make
Add all ingredients to a blender and puree until completely smooth. Store in the fridge for up to four days.