Arugula White Bean Dip with Veggies
This bright, creamy dip combines smooth cannellini beans with peppery arugula, zesty lemon, and a hint of garlic for a flavorful, fresh spread. Served with crisp vegetable sticks, it offers a satisfying crunch alongside a silky, herby base. Distinctive for its vibrant green color, peppery-aromatic notes, and effortless preparation, it’s a healthy, crowd-pleasing appetizer or snack that elevates simple beans into a standout dip.
Ingredients:
- 1 (19 oz [539 g]) can cannellini beans, drained
- Zest and juice of 1 lemon
- 2 tbsp (30 ml) olive oil
- 1-2 cloves garlic
- 1 cup (20 g) packed arugula leaves
- Salt and pepper to taste
- 2 large carrots
- 2 stalks of celery
- 6 radishes
- 1 red bell pepper
- 1 green bell pepper
Method:
Cut all veggies into long thin pieces, perfect for dipping.
Add beans, lemon juice and zest, olive oil, garlic, arugula, and generous amounts of salt and pepper to the bowl of a food processor. Blend until smooth and transfer to a serving bowl. Serve alongside veggie sticks.