Cannellini Bean Dip with Lemon and Parmesan
Not only is this fast and easy, but it’s also (shhhh….) really inexpensive. But Cannellini Bean Dip with Lemon and Parmesan tastes fresh and lush at the same time, and there’s something very special about a homemade dip or spread, versus the store-bought stuff. (And if you’re in splurge mode, do not miss Hot Crab and Corn Dip.) A food processor or blender makes this come together ridiculously quickly. It can be made a couple of days ahead of time and refrigerated, but it best served at room temperature. Serve with pita or tortilla chips or raw vegetables.
Cannellini Bean Dip with Lemon and Parmesan
Print- 1 (14.5 or 15 ounce) can cannellini beans, drained and rinsed
- 2 tablespoons minced shallots
- 3 tablespoons extra virgin olive oil
- Strained juice and finely grated zest of 1 lemon
- 1/3 cup finely grated Parmesan cheese
- Pinch cayenne pepper or a couple of dashes of hot sauce
- Coarse or kosher salt and freshly ground pepper to taste
- Minced fresh parsley or paprika to garnish (optional)
That pic caught my eye. Looks great. I’ve never bought cannellini beans before. Do you think I can sub garbanzo beans? I’m not familiar with cannellini beans/and their taste. Or do you think I should just buy a can the next time I go shopping.
Thanks so much.
go ahead and try it with garbanzo! Cannellini are very mild white beans, and great in chili, or soups (http://themom100.com/the-mom-100-blog/recipes/hearty-lentil-vegetable-and-grain-soup/), or try them in these crostini! http://themom100.com/the-mom-100-blog/recipes/avocado-and-cannellini-bean-crostini-with-gremolata/
Thanks Katie, I’m staying in today since its a feels like 5 degrees outside (balmy compared to other areas). The recipe looks great but I think I’m just going to pick up a can of cannellini beans rather than tweaking from the get go. And, I need to branch out from my usual garbanzo and black beans.