fbpx

Recipe by Ruth Fox and Vicky Cohen

Cannellini Bean and Olive Dip

()
add or remove this to/from your favorites
Cannellini Bean and Olive Dip
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

10 Minutes
Diets
- Vegetarian - Vegan - Pescatarian

Makes 2 cups

Ingredients

Cannellini Bean and Olive Dip

  • 1 tablespoon freshly squeezed lemon juice

  • 1/4 teaspoon salt (add more or less to taste)

Garnish (optional)

  • 10 green olives, sliced

  • 2 tablespoons fresh parsley, cleaned and chopped 

Directions

Prepare the Cannellini Bean and Olive Dip

1.

Process all the dip ingredients in the food processor.

2.

Spoon into a plate and garnish with sliced olive, parsley, and a drizzle of olive oil.

3.

Keep refrigerated in a tightly sealed container for four to five days.

About

Sponsored by Tuscanini

Recipe tags

bean dip beans dips mayihavethatrecipe olive oil Shabbos tuscanini Vicky Cohen
Cannellini Bean and Olive Dip

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Celery Root Chicken

Celery Root Chicken
Flanken Onion Soup

Flanken Onion Soup
French Onion Gnocchi Soup

French Onion Gnocchi Soup