White Bean Dip from “The Family Plate Cookbook”

This dip is so delicious! It is loved by adults and children alike, and super easy to prepare. It goes well with veggies or even spread on a piece of Ezekiel bread toasted. This is great to bring to your picnics and BBQ’s as the weather warms up.
Yields: 12 servings
1 clove of garlic
¼ cup extra virgin olive oil
1 ½ tsp lemon juice (about 2 lemons)
15 oz white beans (Cannellini) beans, with juice reserved
1 scallions chopped
1 tsp salt
Pinch of white pepper, to taste
Mostly drain the white beans from the liquid they are canned in, reserving some liquid in a separate container. Chop scallions and set aside.
In a blender or food processor, combine garlic, beans, salt, white pepper and lemon juice. Pulse a few times to combine. Then, with the blender running add extra virgin olive oil to combine. If your dip texture is stiff, use the reserved liquid from the beans to loosen it up. Top with chopped scallions.
Serving Suggestion:
Toast Ezekiel bread and top with dip and slices of
tomato and additional salt and pepper. You can also serve this as a dip for parties with crackers or organic baby carrots.