White Bean Nacho DipBrooke McLay
Full of flavor, this simple, comforting white bean dip is topped with a mound of cheese for an extra gooey mix of goodness. The perfect afternoon snack for a rainy afternoon, Friday night game treat, or dinner side dish, you’ll love how fresh, simple, and delicious this recipe is to make (and eat!).
White Bean Nacho Dip
2 (15 ounce) cans cannellini beans, rinsed and drained
1/3 cup chopped fresh cilantro
3 cloves garlic, crushed or to taste
1/3 cup olive oil
1 1/2 lemons, juiced
salt and pepper to taste
1 1/2 cups monterey jack cheese, grated
Place the cannellini beans, cilantro, garlic, olive oil and lemon juice in a food processor, pulse until smooth. Salt and pepper to taste. Transfer to a shallow 9×9 baking dish, sprinkle with cheese and a bit of chopped cilantro. Bake in an oven preheated to 400 degrees for 15-20 minutes, or until the cheese melts and becomes bubbly. Serve with tortilla chips.