2– 15 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
- 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.
- 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.