Bean dip at the Spring Fling


‘Belinda’s Dream’ rose

I promised Dee of Red Dirt Ramblings that I’d provide the recipe for the bean dip I served at the Spring Fling happy hour, but I’ve kept forgetting to do it. Sorry, Dee! Here it is. It’s very easy to make, I always get asked for the recipe, and I never seem to make enough—it’s that good.

Cannellini Bean Dip

4 green onions, cut into 1 ½-in. pieces
2 garlic cloves
½ teaspoon ground cumin
½ teaspoon salt
2 (15 ½ oz.) cans cannellini beans, rinsed and drained
¼ cup mayonnaise
¼ cup lemon juice
Garnish: fresh cilantro sprigs

Process first 4 ingredients in a food processor until coarsely chopped. Transfer to blender. Add beans, mayonnaise, and lemon juice, and process until smooth, stopping to scrape down sides. Spoon into a shallow, 9-inch round dish.

Serve chilled or at room temperature with tortilla chips. Garnish, if desired.

Yield: 3 ¼ cups

All material © 2006-2008 by Pam Penick for Digging. Unauthorized reproduction prohibited.

6 Responses

  1. Girl, thank you very much. I’ll be making it for my next shindig. It is “that good.”~~Dee

  2. linda says:

    Mmmm. . . that sounds yummy! I am crazy for cilantro! I just put my cilantro seedlings outside to soak up some rays while the weather is warm here.

  3. Sounds delicious. I’m going to give it a try. My family love humus, so I’m sure they’ll love this.

  4. Kathleen says:

    Yum! That sounds delicious. Thanks for posting. I wasn’t at the Spring Fling but I’m definitely going to try it out.

  5. Oooh. That’s what that dip was? I kept thinking it was something like hummus–but not quite. Very good! I’ll give it a whirl too!

    Robin at Bumblebee

  6. Kathryn Hall says:

    This does, indeed, sound like a good addition to a gathering. I hope I can find dried cannellini beans. I must confess never having used them before. I just googled them. They are big in Tuscany! Thanks!

    Kathryn, I use canned cannellini beans. Great northern beans may give a similar result if you can’t find cannellinis.

    And thank you, everyone, for your comments. Enjoy! —Pam

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