Last Thursday afternoon, I headed out for a much needed vacation with some close friends. It was wonderful and relaxing, and I can’t wait to share the details with you next week. But now, I’m back to reality and having a difficult time getting into the swing of things. Catching up on work and groceries took up my Monday. A power outage last night derailed my plans, which included laundry and #RHONY reunion. So if you were to visit my house, you’d see it is quite messy right now. But, I don’t think you’d mind too much when I served you this lemon spiked white bean dip. Nope, I think you’d forget about the mess fairly quickly. Cannellini beans are whirred together with lemon zest and juice to create a dip that makes vegetable eating more fun. Trust me. This three ingredient dip has both Ellie and I eating cucumbers. It’s that good.
This is the sort of thing you could make and keep for several days. Tucked into lunchboxes or end of the season picnic baskets, you need this in your life.
Lemon Spiked White Bean Dip
15 oz. can cannellini beans, rinsed and drained
Zest and juice from half of a lemon
1/2 c. extra virgin olive oil
1/4 tsp. salt
1/8 tsp. freshly cracked black pepper
Place the rinsed and drained beans in the bowl of your food processor. Add the zest and juice of 1/2 a lemon. Process until it is starting to get smooth. Add in the salt and pepper. While the machine is running, stream in 1/4 c. of extra virgin olive oil. Once combined, stop the machine. If the beans are still pretty chunky, start it again and stream in the remaining 1/4 c. of extra virgin olive oil. Taste and adjust the salt and pepper to your liking. Serve with your favorite vegetables.