High-Protein Cranberry White Bean Dip
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
- 1 can (15 oz) Cannellini beans, drained and rinsed
- 1/2 cup dried cranberries (plus extra for garnish)
- 1/4 cup plain non-fat Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 medium clove garlic, minced
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon fresh rosemary or thyme, finely chopped (optional)
- 1 tablespoon water (if needed for consistency)
Instructions
- Step 1: Prepare the Beans
Drain the cannellini beans into a colander and rinse them thoroughly under cold water. Rinsing helps remove excess sodium and any “canned” taste, ensuring your dip has a fresh, clean flavor.
- Step 2: Combine the Base Ingredients
Place the rinsed beans, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper into the bowl of a food processor. If you are using fresh herbs like rosemary or thyme, add them now for an aromatic touch.
- Step 3: Blend Until Smooth
Process the mixture on high speed for about 1 to 2 minutes. Stop and scrape down the sides of the bowl with a spatula as needed. If the dip seems too thick, add a tablespoon of water or extra olive oil and blend again until it reaches your desired creaminess.
- Step 4: Incorporate the Cranberries
Add the dried cranberries to the food processor. Pulse a few times—about 5 to 7 pulses—so the cranberries are chopped and distributed throughout the dip but not completely pulverized. This keeps some texture and bright red flecks in the mixture.
- Step 5: Chill and Garnish
Transfer the dip to a serving bowl. For the best flavor, let it chill in the refrigerator for at least 30 minutes. Before serving, garnish with a few whole dried cranberries and a drizzle of olive oil.