Chilled Walnut & White Bean Dip
Description
Creamy walnut white bean dip with crisp, fresh spring vegetables.
Ingredients
Walnut White Bean Dip
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¾ cup California walnuts, toasted
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1 (15 oz) can cannellini beans, drained and rinsed
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2 Tbsp olive oil
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2 Tbsp lemon juice
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1 tsp lemon zest
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1 small garlic clove
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2 Tbsp fresh chives, chopped
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2 Tbsp fresh parsley, chopped
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½ tsp sea salt
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2–4 Tbsp cold water
Spring Crudité
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3 radishes
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2 small cucumbers
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¼ cup sugar snap peas
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8 mini sweet peppers
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¼ cup microgreens
PREPARATION
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Add the toasted walnuts, cannellini beans, olive oil, lemon juice, lemon zest, garlic, and salt to a food processor or blender and blend until smooth. Add cold water 1 Tbsp at a time until the dip is creamy and scoopable. Once smooth, fold in the chopped chives and parsley for a fresh, herby finish. Refrigerate the dip for 20–30 minutes to allow the flavors to develop and the texture to firm slightly.
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Wash and prepare the spring vegetables. Halve the radishes, slice the cucumber into ribbons or rounds and trim snap peas. Drain and pat all vegetables dry.
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Spoon the dip into a bowl, drizzle with olive oil and finish with extra herbs if desired. Arrange the spring vegetables and microgreens around the dip.
NUTRITION
- Calories: 230 cal
- Total Fat: 17 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 160 mg
- Carbohydrates: 15 g
- Dietary Fiber: 4 g
- Total Sugars: 2 g
- Vitamin D: 0 mcg
- Calcium: 55 mg
- Iron: 1.5 mg
- Potassium: 320 mg