Creamy White Bean Dip with Chimichurri
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Ingredients
- Crackers
- 1 pkg (4 oz) Crunchmaster® Avocado Toast Crackers
- Buy Now
- Pantry
- 1 can (19 oz) cannellini (white kidney) beans, drained and rinsed
- 1/3 cup olive oil, divided
- 1 tbsp red wine vinegar
- Produce
- 2 cloves garlic, minced, divided
- 3 tbsp freshly squeezed lemon juice
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped cilantro
- 1 tbsp chopped fresh oregano
- 2 tsp minced red chile pepper
- Baking & Spices
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
Directions
Fresh, zippy chimichurri adds a vibrant flare to this delicious, creamy dip. Served with Avocado Toast Crackers, this plant-based recipe is perfect for easy entertaining and snacking.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Serves: 6
Into food processor, add cannellini beans, 2 tbsp oil, half the garlic, lemon juice, half the salt and half the black pepper; pulse until smooth and creamy. Transfer to serving bowl.
In medium bowl, stir together remaining olive oil, remaining garlic, parsley, cilantro, oregano, vinegar, red chile pepper, remaining salt and remaining black pepper.
Drizzle chimichurri evenly over dip and serve with Crunchmaster® Avocado Toast Crackers for dipping.
TIP: Dip and chimichurri can be made up to 2 days in advance. Store in separate airtight containers in refrigerator and assemble right before serving.