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Chilled White Bean Dip and Crudités

Chilled White Bean Dip and Crudités

Snack
Prep Time
10min
Cook Time
0min
Servings
3
Calories
220
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Chef's Note

Chilling mutes flavors, so a quick splash of fresh lemon juice right before serving wakes up the cold bean dip instantly!

Tags
snack
chilled
healthy
no-cook
vegetarian
beans
easy
Ingredients

  • 15 oz leftover cannellini beans (prepared as dip from Day 1)

  • 3 pieces celery stalks

  • 1 cup cherry tomatoes

  • 1/2 whole lemon

  • 2 sprigs fresh parsley

  • 1 tsp extra virgin olive oil

Instructions
  • 1

    Retrieve the leftover cannellini beans (prepared as lemon-herb dip on Day 1) from the refrigerator.

  • 2

    Measure 15 oz of the cold dip and divide it equally among three small serving bowls.

  • 3

    Wash 3 celery stalks and 1 cup of cherry tomatoes under cold running water.

  • 4

    Slice the 3 celery stalks into 3-inch sticks. Keep the 1 cup of cherry tomatoes whole.

  • 5

    Wash 2 sprigs of fresh parsley and finely chop the leaves.

  • 6

    Squeeze a few drops of fresh juice from 1/2 of a lemon over each bowl of dip to brighten the chilled flavors.

  • 7

    Drizzle 1 tsp of extra virgin olive oil over the dip and garnish with the chopped fresh parsley.

  • 8

    Serve the chilled dip immediately alongside the celery sticks and cherry tomatoes for dipping.

Nutrition Information (per serving)
220
Calories
6g
Protein
18g
Carbs
14g
Fat
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