As MadhuKnitsandCooks.com readers already know, I love white bean dips. I've made white bean dips with garlic and parsley, rosemary, and multiple fresh herbs. Continuing with this experimentation, I recently made a white bean dip with cilantro to use up some extra cilantro in the fridge.
Thankfully, the recipe required minimal prep work - just chopping some cilantro and garlic.
And then throwing all of the ingredients in the food processor.
The full recipe follows the image of the completed dip, which turned out wonderfully well. Creamy; lots of flavor from the cilantro, garlic, cayenne and lime juice; and almost completely guilt free! I recommend doubling or tripling the recipe if serving this dip for multiple people - the recipe below is perfect for one or two people though.
White Bean Cilantro Dip (Modified from Sunny Anderson's Food Network Recipe)
- 1 can white/cannellini beans, washed and drained
- 2 cloves garlic
- 1/4 bunch cilantro, washed
- 1 tbsp. olive oil
- 1 tsp. lime juice
- 1 tsp. cayenne pepper
- 1 tbsp. reduced fat sour cream
- salt, to taste
- ground black pepper, to taste
- Chop the cilantro and garlic.
- Add all ingredients to a food processor, and process using pulses until you reach your desired consistency.
- Add salt and pepper to taste. Recommend letting the dip rest for 20 - 30 minutes for the flavors to blend.
- Serve with pita chips, toasted bread wedges or vegetables.