• 1 (15 oz. can) Michigan White Beans, drained and rinsed, or 1-3/4 cup cooked dry beans
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 2 teaspoons Italian seasoning
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt


Place all ingredients in a food processor and blend until smooth. If the dip is too thick, add 1 to 2 tablespoons of water to create desired consistency. Before serving drizzle a bit of olive oil on top.

Source: USA Dry Pea & Lentil Council; American Pulse Association

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