Cannellini Bean, Asparagus, and Basil Dip

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READY IN: 10mins
SERVES: 4
YIELD: 1 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop off and discard the tough ends of the asparagus stalks. Chop the asparagus into pieces. Boil asparagus in some water, till asparagus is tender. Drain well.
  • Place asparagus in a blender with all other ingredients. Puree to desired consistency.
  • Serve chilled with vegetable crudites, chips or pita bread.
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