Cannellini Bean Dip with Lemon and Parmesan
Cannellini Bean Dip with Lemon and Parmesan tastes fresh and lush at the same time. A fast and easy recipe that's also really inexpensive.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at themom100.com.
Cooking tools:
- Food processor
- Blender
- Can opener
- Colander
- Fine-mesh sieve
- Microplane
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 1 (14.5- or 15-ounce) can cannellini beans ((drained and rinsed))
- 2 tablespoons minced shallots
- 3 tablespoons extra-virgin olive oil
- Strained juice and finely grated zest of 1 lemon
- ⅓ cup finely grated Parmesan cheese
- Pinch cayenne pepper or a couple of dashes of hot sauce
- Coarse or kosher salt and freshly ground pepper ((to taste))
- Minced fresh parsley or paprika ((to garnish; optional))
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