Smoky Vegetable Dip Recipe

Written by Robert J. Matthews

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1 (15 oz) can cannellini or white beans, rinsed and drained 1⁄4 cup olive oil 3 cloves garlic, minced 1 tsp smoked paprika 1 tsp onion powder

Ingredients

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Add the drained beans, olive oil, garlic, smoked paprika, onion powder, salt, and pepper to a food processor or blender. Pulse until smooth.

Instructions

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Add the lemon juice and water. Blend until fully incorporated and smooth.

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Transfer the dip to a bowl, cover, and refrigerate for at least 30 minutes to allow flavors to blend.

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Serve chilled or at room temperature with freshly cut vegetables like carrots, cucumbers, bell peppers, zucchini, etc. for dipping.

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Store leftover dip in an airtight container in the refrigerator for up to 4 days.

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