White bean and feta dip

Name: White bean and feta dip
Ingredients: 400 g canned white beans (drained and rinsed); 2 garlic cloves; 2 tablespoons lemon juice; 50 g feta; 60 ml olive oil; 15 g fresh parsley; 1 teaspoon salt; 1/2 teaspoon ground pepper; 30 ml water

Appetizers - White bean and feta dip by Geanina J. - Recipia

White bean and feta dip is served cold, with bread or vegetables, and turns out thick and easy to spread. The white beans, garlic, lemon and feta come together in a white bean paste with feta, and I prefer to leave a little texture rather than blend it until silky smooth. I look for white beans that are soft, without tough skins. Prep: 10 minutes. Cook: 0 minutes. Total time: 10 minutes. Servings: 4. About 280 kcal and 11 g protein per serving.

Ingredients

400 g canned white beans (drained and rinsed)
2 garlic cloves
2 tablespoons lemon juice
50 g feta
60 ml olive oil
15 g fresh parsley
1 teaspoon salt
1/2 teaspoon ground pepper
30 ml water

Preparation

1. Drain and rinse the beans. Peel the garlic and cut it into smaller pieces. 2. Put the beans, garlic, lemon juice, feta, olive oil and parsley in a food processor. Add the salt and pepper, then blend until creamy; if it’s too thick, gradually pour in up to 30 ml of water. 3. Serve the dip with bread or vegetables.

Notes

Keep it covered in the fridge for up to 3 days; stir it before serving, since a little oil may rise to the surface. White beans with soft skins are easier to mash than those with tough skins. I don’t rush the blending: I let the food processor run until there are no whole pieces of garlic left. Spread the dip on toast or serve it with pepper strips. You can replace the beans with the same amount of chickpeas; feta contains dairy.