Cannellini Bean, Asparagus, and Basil Dip
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 1/2 cups
- Serves:
- 4
ingredients
- 6 -8 stalks asparagus
- 15 ounces cannellini beans, washed and drained well
- 1 garlic clove, peeled
- 1⁄4 cup olive oil
- 1⁄2 cup basil leaves
- 2 -3 tablespoons lemon juice
- salt and pepper
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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