White Bean Green Goddess Dip

This white bean green goddess dip is tart and refreshing from tons of fresh herbs, fresh lemon juice, and a nice kick of garlic. Dried beans cooked until falling apart will give you an exceptionally creamy texture, but there's a trick to using canned beans and getting equally terrific results!

Course Appetizer

Cuisine American, Gluten Free, Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 87kcal

Author Danielle Esposti

Equipment

Food Processor
Medium Sauce Pot
Mesh Strainer

Ingredients

2 14-oz can cannellini beans or 1 cup dried beans
1 tsp baking soda
2 cloves garlic chopped
1 lemon zested and juiced
½ c packed chopped parsley leaves
¼ c chopped tarragon leaves or basil leaves
2 tbsp chopped dill leaves
2 tbsp chopped chives
½ tsp sea or kosher salt
½ tsp cracked black pepper
⅓ c extra virgin olive oil
assorted raw vegetables for serving
assorted cracks and/or pita for serving

Instructions

If using canned beans, rinse and drain the beans. Place into a medium sauce pot with 1 tsp baking soda, then add enough water to cover the beans by 1-2”. Heat over high until boiling, then reduce to medium and maintain a steady low boil. Continue to boil until the skins are falling off and beans are very soft and falling apart, 12-15 minutes. Drain in a mesh strainer and rinse under cool running water.
If using dried beans, soak overnight until bloated. Rinse and drain, then transfer to a medium sauce pot. Add enough cool, fresh water to cover the beans by 1-2". Heat over high until boiling, then reduce to low and maintain a steady low simmer. Continue to simmer until the skins are falling off and beans are very soft and falling apart, 75-90 minutes. Drain in a mesh strainer and rinse under cool running water.
Place all ingredients except olive oil into a food processor. Pulse until pulverized. Flip the motor to continuous and pour the olive oil through the feed tube. Process until extremely smooth and creamy, about 1 minute. Transfer to a serving bowl and surround with fresh vegetables, crackers, and pita. This dip can be prepared in advance and stored in the fridge in an airtight container the day prior. Leftovers will keep in the fridge for up to 5 days.

Nutrition