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Garlic & Basil White Cannellini Bean Dip & Crudités



215 oz cans of cannellini beans

1 Medium garlic clove

1 Cup of packed basil (you can use any herb!)

1/4 Cup of extra virgin olive oil

2 Tablespoons of white wine vinegar

1/4 Teaspoon of kosher salt

1/4 Teaspoon of red pepper flakes (leave this out if you don’t like spicy!)

Freshly ground black pepper


  1. Drain and rinse the beans. Mince garlic clove and remove any stems from herbs. In a vitamix or food processor add in herbs and garlic. Blend for 10-20 seconds or until chopped. Add in the beans, olive oil, vinegar, salt, red pepper flakes and a few grinds of ground black pepper. Blend for 30 seconds and scrape down the sides. Taste test the dip for more salt/pepper.
  2. Return to blender or food processor and blend for an additional 30 seconds or until fluffy. Serve with a medley of vegetables. For this board be sure to include mushroom slices, radishes, baby peppers, endive spears, Persian cucumbers, and peeled carrots.