Herbed Summer Vegetable Bean Dip
 

Herbed Summer Vegetable Bean Dip

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This white bean dip gets the most out of summer with loads of corn, cherry tomatoes, green onion and fresh herbs.

INGREDIENTS

6 cups cooked beans or 3 cans (15 oz) white bean (Great Northern, cannellini, etc.)

1 teaspoon smoked paprika

1/4 teaspoon garlic powder

salt & pepper to taste

1/4 cup olive oil

2 tablespoons water

1 tablespoon rosemary, chopped

1/2 tablespoon thyme, chopped

2 tablespoons chives, chopped

2 ears corn

2 green onions, sliced

1 pint cherry tomatoes, halved

 

INSTRUCTIONS

Pour the beans into the food processor and blend until creamy. Add in the garlic powder, paprika, salt and pepper.

While mixing, slowly drizzle in the olive oil and water. Transfer the bean dip to a serving bowl and stir in the herbs (feel free to add more/less depending on your tastes).

Scatter the corn (sliced from the cob), green onions and tomatoes on top and serve immediately with your favorite dipping vegetable, crackers or pita bread.

  PRINT VERSION

vegetable plate

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