White Bean Dip
Egg free, Gluten free,
Lactose free, Nut free
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 2 x 14 ounce cans cannellini beans
- 3/4 cup chicken stock
- 2 tablespoons lemon juice
Heat the oil in a saucepan over medium heat. Add garlic and saut’ for a minute. Add beans and stock and simmer for 10 minutes.
Use a hand mixer or blender to puree the mixture. Stir in lemon juice.
Cool and serve as a dip with crackers or bread sticks.
- Add more stock and you have a lovely soup. The puree can also be spread on bread and grilled for a tasty entree.