Categories: Dips- Spreads- Salsa
Ingredients
- 3 cups lightly packed arugula leaves
- 1/4 cup olive oil
- 2 Tbsp. lemon juice
- 2 cloves garlic, halved
- 1/2 tsp. salt
- 1 15 oz. can cannellini beans (white kidney beans) rinsed and drained
- 1 medium tomato, seeded and chopped
- Assorted crackers, toasted baguette slices, or cut-up vegetables
Directions
-
In a food processor bowl or blender container combine arugula, oil, lemon juice, garlic, and salt. Cover and process or blend until nearly smooth. Add cannellini beans.
-
Cover and process or blend just until coarsely chopped and mixture is combined (mixture should be slightly chunky).
-
Transfer bean mixture to a serving bowl. Gently stir in chopped tomato.
-
Serve immediately or cover and chill up to 24 hours. Serve with crackers, baguette slices, or vegetable dippers.
-
makes about 1 1/2 cups dip.