Lemon Basil White Bean Dip Recipes

Steps:

• Place the first five ingredients in a food processor; pulse until beans are coarsely chopped. Add oil; process until blended. Add tomato and basil; pulse to combine. Serve with pita chips.

Steps:

• Preheat the oven to 400 degrees F.
• Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
• Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
• Serve the pita toasts warm or at room temperature alongside the bean puree.

Steps:

• In a food processor, combine the beans, oil and garlic; cover and process until smooth. Add the basil, lemon juice, salt and pepper; cover and process until blended. Serve with pita chips. Refrigerate leftovers.

Steps:

• In a medium saucepan over medium-high heat, combine the beans, chicken stock and garlic.
• Simmer for 5 minutes.
• Remove from heat and stir in Parmesan.
• Let the mixture cool for 10 minutes. In a food processor, blend the cooled mixture until smooth.
• Chop the basil finely and stir into the mixture along with the lemon juice and the pepper.
• Serve in a bowl, garnished with basil leaves.
• If you prefer a chunkier version, simply don't puree the beans as long, or puree half the beans and mix in the remaining whole beans by hand.