Bean and Basil Dip


  • 1 cup canned low-sodium kidney or cannellini beans
  • 1/3 cup Florida  basil leaves
  • 1 clove chopped garlic
  • 1/4 cup plive oil
  • Salt and pepper to taste
  • Your favorite Florida vegetables (blanched green beans, carrots, broccoli, etc)


  • Drain and thoroughly rinse the beans
  • In food processor add all ingredients accept oil and puree
  • Slowly add the olive oil with the food processor on until completely smooth
  • Taste and adjust seasoning with salt and pepper
  • Serve as a dip with your favorite veggies

Yield 4 Servings

Return to Snacks



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s