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White Bean Dip and Carrots

May 29, 2014 by Dawna Stone

White Bean Dip and Carrots
Servings
4
Servings
4
White Bean Dip and Carrots
Servings
4
Servings
4
Ingredients
  • 24-32 baby carrots
  • 1(15 oz) can Cannellini or Northern Beansrinsed and drained
  • 1 garlic clovepeeled and minced
  • 1/2 yellow onionsliced thin
  • 2tablespoons extra virgin olive oil
  • 1tablespoon lemon juicefreshly squeezed
  • 1tablespoon parsleyfinely chopped
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 1tablespoon water(optional, as needed)
Servings:
Instructions
  1. In a food processor, combine beans, garlic, olive oil, lemon juice, parsley, salt and pepper. Pulse until smooth. Add up to 1 tablespoon water, if needed, for desired consistency.
  2. Serve baby carrots with white bean dip.
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