White Bean Cilantro Dip

Inspired by the Cilantro-White Bean appetizer at The Red Avocado in Iowa City, I created my own version to celebrate the heartlands of America and those good people who are making a difference.


White Bean Cilantro Dip

Makes 2 cups

1 ¼ cups cooked Cannellini beans

½ cup cilantro leaves, packed tight

½ teaspoon garlic, minced

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

½ teaspoon sea salt

2  tablespoons water

sprig of cilantro

1 tablespoon toasted pepitas (optional)

In a food processor, puree all ingredients.  Transfer to a bowl and garnish with a sprig of fresh cilantro and toasted pepitas.   Serve with bread or crackers.

Copyright 2011 George Vutetakis

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