Cannellini Bean Dip on Cucumber Chips
A refreshing and light appetizer. A great alternative to cheese and crackers.
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Servings: 1
Calories:
Ingredients
- 1 16 ounce can of cannellini beans drained and rinsed
- 1 clove of garlic – with the skin on put it in a small pan of boiling water for 30 seconds then remove and take the skin off. This will reduce the sharpness of raw garlic.
- 1 cup of fresh basil leaves
- 1 tablespoon of extra virgin olive oil
- ½ teaspoon of salt
- ¼ teaspoon of cayenne pepper start with an ⅛ of a teaspoon and add more if you’re sensitive to spicy food
- Ground black pepper to taste
- 1 large cucumber – wash and pat dry then slice into ½ inch thick rounds
Instructions
- Add all of the ingredients (except the cucumber) to a food processor and blend until thick and creamy. Spread the dip on the cucumbers.
- Refrigerate in an air tight container for up to 4 days.
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