White Bean Dip
A recipe from Georgia Department of Education School Nutrition
This dip is simple, fresh, and flavorful with a smooth texture students love. It is perfect as a dip with crackers, naan, pita bread, or veggies. It also can be used as a spread for a sandwich and even topped on chef salads.
Ingredients:
- 10 each Garlic, raw, cloves
- 3 qt + 1.5 pt Beans, cannellini, canned, drained, rinsed
- 1.75 cup Oil, olive
- 1 1/2 cup Lemon, juice
- 1 cup Parsley, Italian, fresh, leaves, chopped
- 3 tbsp Lemon, fresh, medium, zest
- 1 1/2 tbsp Salt, Kosher
Steps:
- Place garlic in food processor and blend until minced.
- Add beans and blend to grind down.
- Add the olive oil and lemon juice. Puree until smooth.
- Add parsley, lemon zest, and salt. Pulse until blended throughout.
- Transfer into a food storage container, cover, label, date and place in cooler.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
Meal Components:
Meat/Meat Alternate (M/MA)
Crediting Information
- 1 oz. eq Meat/Meat Alternate (M/MA)
HACCP Category:
Process #1 (No Cook)
Yield:
50
Portion Size:
1/4 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 137 | cal |
| Saturated Fat: | 1.1 | g |
| Total Fat: | 7.7 | g |
| Sodium: | 175 | mg |
