Rachael Ray's White Bean Dip Recipe
Ready In: 15 mins
Serves: 30
Ingredients
- 1 (14 ounce) can cannellini beans, rinsed and drained
- 1 garlic clove
- 1 1⁄2 tablespoons extra virgin olive oil
- 4 sprigs fresh mint leaves
- 6 sprigs fresh thyme leaves, stripped from stem
- coarse salt and black pepper
- 3 tablespoons chives, chopped
Directions
- Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl.
- Serve on bruschetta and garnish with chopped chives.
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