Crowd-Pleaser Bean Dip

Jackie Newgent, R.D.


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Makes 4 servings

1 clove garlic

1 15-ounce can great northern or navy beans, drained

Juice of 1 small or ½ large lemon (2 tablespoons)

1-2 tablespoons cold water, or to taste

2 teaspoons extra virgin olive or peanut oil

¼ teaspoon sea salt, or to taste

1/8 teaspoon hot pepper sauce (optional)

Fresh herbs (optional)

1 pint cherry tomatoes or 2 cups seasonal veggies of your choice


Puree the garlic, beans, lemon juice, water, oil, salt, and hot pepper sauce (if using) in a blender or food processor. Garnish with fresh herbs and serve as a dip with tomatoes.

Per Serving:

Calories: 120

Carbohydrates: 19 g

Fat: 2.5 g

Protein: 6 g

Fiber: 6 g