• canned cannelini beans 2 cups cannelini beans, drained and rinsed if using canned
  • fresh chives 2 tablespoons fresh chives
  • fresh dill 2 tablespoons fresh dill
  • fresh flat-leaf parsley 3 tablespoons fresh flat-leaf parsley
  • garlic cloves 5 to 6 roasted garlic cloves (see note)
  • lemon juice 2 to 3 tablespoons lemon juice
  • olive oil 3 to 4 tablespoons olive oil
  • salt 1/4 teaspoon salt, or as needed.
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How to make it

  1. In a food processor, pulse roasted garlic cloves until minced.
  2. Add in the herbs, pulsing a few more times to mince.Measure in the beans, 2 tablespoons olive oil, and 2 tablespoons lemon juice. Run the food process until the dip is smooth, adding 1 tablespoons more of olive oil or lemon juice as needed based on taste and texture. Taste and add salt as needed.