Creamy Cannellini Dip with Cucumber Slices
10min
0min
3
185
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Chef's Note
Beat cold bean grittiness with Greek yogurt by folding in a dollop to coat retrograded starches and restore a velvety mouthfeel.
Tags
Ingredients
2 cups leftover Lemon-Herb White Bean Dip
1 large cucumber
0.5 cup plain Greek yogurt
2 tbsp fresh dill
0.5 whole lemon
Instructions
- 1
Retrieve 2 cups of leftover Lemon-Herb White Bean Dip from the refrigerator.
- 2
Wash 1 large cucumber under cold running water. Slice the cucumber into 1/4-inch thick rounds and set them aside on a serving plate.
- 3
Wash 2 tbsp of fresh dill under cold running water and shake dry, then finely chop the leaves.
- 4
In a medium mixing bowl, combine the 2 cups of leftover Lemon-Herb White Bean Dip with 0.5 cup of plain Greek yogurt.
- 5
Squeeze the juice from 0.5 of a lemon (yielding about 1 tbsp of fresh juice) directly into the bowl with the dip and yogurt mixture.
- 6
Add 1.5 tbsp of the chopped fresh dill to the bowl, reserving the remaining 0.5 tbsp for garnish. Stir the mixture vigorously with a spoon until completely smooth, creamy, and well combined.
- 7
Transfer the creamy dip to a serving bowl, garnish the top with the remaining 0.5 tbsp of chopped fresh dill, and serve immediately alongside the sliced cucumber rounds.
Nutrition Information (per serving)
185
9g
24g
6g
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