White Bean & Dill Dip with Celery

Name: White Bean & Dill Dip with Celery
Total time: 15 min
Yield: 4 servings
Ingredients: 1 400 g can Canned cannellini beans; 0.5 whole Lemon; 1 clove Garlic; 8 g Fresh dill; 1.5 tbsp Olive oil; 2 tbsp Water; 0.25 tsp Salt; 0.13 tsp Black pepper; 250 g Celery

Creamy white beans, lemon and dill make a simple dip for crisp celery batons.

15 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Canned cannellini beans1 400 g can
Lemon0.5 whole
Garlic1 clove
Fresh dill8 g
Olive oil1.5 tbsp
Water2 tbsp
Salt0.25 tsp
Black pepper0.13 tsp
Celery250 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Celery.

Method

Prepare the ingredients

Drain and rinse the beans; expect approximately 240 g drained. Wash the celery, lemon and dill. Cut celery into finger-length batons. Peel and finely grate the garlic, chop the dill and squeeze 1 tbsp juice from the lemon.

Blend and serve

Process beans, lemon juice, garlic, 1 tbsp oil, water, salt and pepper until creamy, scraping down the bowl. Stir in the dill. Spread in a shallow bowl and drizzle with the remaining 0.5 tbsp oil. Serve with celery as four starter portions. Refrigerate until needed.

Use cooked canned beans, not dried beans; they are ready to blend after rinsing.

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