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¼ cup olive oil + additional for topping
3 large garlic cloves, diced
1 tbsp. fresh thyme, finely chopped
1 tbsp. fresh rosemary, finely chopped
2 cans cannellini beans, drained and rinsed
2 tbsp. red wine vinegar
salt and pepper, to taste
Optional toppings: pine nuts, fresh thyme, red pepper flakes
Heat olive oil in a pan over medium heat. Add garlic, thyme and rosemary and sauté for 2-3 minutes, or until garlic is fragrant and begins to soften.
Add beans, olive oil and herbs, red wine vinegar and salt & pepper to a food processor. Blend on high until dip is smooth and creamy. Taste to adjust salt and pepper if needed.
IF SERVING WARM: Pour dip into a bowl and top with a drizzle of olive oil and any additional optional toppings. Serve with toasted baguette slices.
IF SERVING COLD: Pour dip into a bowl, cover and place in the fridge for at least an hour. Remove from the fridge when ready to use and top with a drizzle of olive oil and any additional optional toppings. Serve with fresh veggies and pita bread.
For more tips and meal ideas, download our FREE 12 WEEK LEAN UP Healthy Eating Guide!
Original source: http://www.thissavoryvegan.com/white-bean-dip-with-herbs/