Lindsey's Spring White Bean Dip

Yummy, fast, cheap AND healthy! :-)

Lindsay (astrowaites)

(Adapted from Rachael Ray’s 30 Minute Meals)

Ingredients

• 1 (14 ounces) can cannellini beans, rinsed and drained
• 1 clove garlic
• 1 1/2 tablespoons extra-virgin olive oil
• 4 sprigs fresh mint leaves
• 4 springs fresh Parsley
• Coarse salt and black pepper
• Dried Thyme, to taste
• Juice of 1-2 lemons, to taste
• Pita chips (homemade or store bought)
• Baby carrots and other veggies (optional)

Directions

1) Heat 1 ½ Tbsp EVOO and garlic clove on low in a small saucepan until the oil begins to smell and/or taste garlicky. (Very scientific! LOL) You can also use roasted jarred garlic and skip this step.

2) Add all beans, garlic oil, mint, parsley, S&P, thyme and lemon juice to food processor. Pulse until smooth. Serve cold or at room temperature with pita chips and veggies.

Optional—pita chips

1) Heat oven to 350 degrees.

2) Tear pitas into chip size pieces. (I use whole wheat pitas, but any will do).

3) Place in a single layer on a large cookie sheet, preferably with edges. Drizzle with EVOO and sprinkle with salt.

4) Bake 5-10 minutes until crispy and golden brown. Watch them carefully…they burn
FAST!