white bean dip with chimichurri

Name: White Bean Dip with Chimichurri
Prep time: 10 min
Yield: 8
Cuisine: Latin American
Ingredients: 15 ounce(s) cannelini beans; 1/2 cup(s) parsley, fresh; 1/2 cup(s) cilantro, fresh; 2 tablespoon(s) oregano, fresh; 1 tablespoon(s) red wine vinegar; 5 tablespoon(s) olive oil extra virgin; 1 tablespoon(s) lemon juice; 1/4 teaspoon(s) red pepper flakes; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper

(1 RATING)

3 Pinches 1 Photo

Lynn Clay

Portland, OR

Updated on Jun 30, 2018

This dip is good with chips, crackers, or veggies. Reduced salt by half per reviewer. 12/28/2020

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield 8 serving(s)

Ingredients

15 ounces cannelini beans
1/2 cup parsley, fresh
1/2 cup cilantro, fresh
2 tablespoons oregano, fresh
1 tablespoon red wine vinegar
5 tablespoons olive oil extra virgin
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper

How To Make white bean dip with chimichurri

Step 1

Put all ingredients into food processor except the oil

Step 2

Pulse until combined.
Step 3

Add olive oil while processor is still running until combined.
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