White Bean Dip

By robertwalker      

November 17, 2016

** A favorite of Tanieca Downing, Ekahi Ornish RD - Recipe from “The Blonde Vegetarian” by Rebecca Woodland

  • Yields: 1 1/2 cups


One (14.5 ounce) can navy beans, great northern, or other white beans ** liquid reserved

2-3 tablespoons reserved liquid from beans

Juice from 1/2 lemon (be sure to get all of the juice)

2 garlic cloves, minced

2-3 tablespoons fresh parsley, finely chopped

Fine sea salt, to taste

Assortment of fresh cut crudités (raw vegetables) or Ornish-friendly whole grain crackers


1Combine all ingredients (except parsley) in a blender or food processor and process until smooth.

2Stir in chopped parsley and salt to taste.

** Try different herbs depending on your flavor preference (only one). Parsley, Chives, Dill, Basil, Thyme or Cilantro make excellent choices.


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