When you need a snack, vegetables and fruit are the perfect things to reach for. To keep those veggies from getting boring, you want something to dip them in. Hummus is great, but you can mix things up by making a white bean hummus/dip.
This white bean dip is also the perfect sandwich spread. Skip the oil-filled mayo and give this a try. It will add so much flavor.
Ranch is such a beloved flavor, so how can you go wrong here. This Ranch White Bean Dip is super creamy and completely oil-free so that you can dip away guilt-free.
1 15 oz cans white beans, drained & rinsed, or 1 ½ cups cooked white beans
4–5 T water
2 tsp lemon juice
2 tsp dried minced onion
1 ½ tsp dried parsley
1 ½ tsp dried dill
1 ¼ tsp onion powder
1 ¼ tsp garlic powder
1 tsp dried chives
½ tsp salt
Ground black pepper to taste
Combine your beans and lemon juice with all your spices/herbs in a food processor. Add in 2 tablespoons of water to start. Puree the bean mixture, adding more of the water, one tablespoon at a time, as you go to get your desired consistency. Stop and scrape down the sides of the food processor as you go to ensure everything is well blended.
Store in the fridge for about 5 days.
The Ranch White Bean Dip is better the next day as the flavors meld together.
Notes: I use navy beans or cannellini beans most often.
Fresh herbs instead of dried would be perfect here if you have them.
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