Smoky White Bean Dip
Bean dips are hearty, delicious, easy to make and affordable. Perfect for the holidays! To prepare, blend together GOYA® Cannellini, Salsita, lime juice, scallions, cilantro, Greek yogurt and GOYA® Reduced Sodium Salad Olives. Serve with crunchy crackers and GOYA® Plantain Chips. It’ll be gone in minutes, and happiness will ensue. We swear!
Total Time
15m
Prep Time:15m
Yields:8-10 servings
Ingredients
1 can
(15 oz.)
3 tbsp.
2 tbsp.
fresh lime juice
1
large scallion, chopped
3 tbsp.
chopped cilantro, plus garnish
1
(6 oz.)
container plain Greek yogurt
Directions
Step 1
Place olives on double layer of paper toweling. Gather corners and squeeze to remove excess liquid, then chop. Blend drained beans, 2 tablespoons Salsita and lime juice in mini processor until smooth, using on/off pulses. Scrape into bowl and stir in scallion, cilantro, yogurt and about 2/3 of the olives.
Step 2
Scrape into serving dish; drizzle with remaining 1 tablespoon Salsita. Sprinkle remaining olives and cilantro on top. Serve with snack crackers and plantain chips.
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Smoky White Bean Dip
Prep Time 15m
Total time 15m
Yields: 8-10 servings
Bean dips are hearty, delicious, easy to make and affordable. Perfect for the holidays! To prepare, blend together GOYA® Cannellini, Salsita, lime juice, scallions, cilantro, Greek yogurt and GOYA® Reduced Sodium Salad Olives. Serve with crunchy crackers and GOYA® Plantain Chips. It’ll be gone in minutes, and happiness will ensue. We swear!
Ingredients
1 can (15 oz.)
3 tbsp.
2 tbsp.
fresh lime juice
1
large scallion, chopped
3 tbsp.
chopped cilantro, plus garnish
1 (6 oz.)
container plain Greek yogurt
Directions
Step 1
Place olives on double layer of paper toweling. Gather corners and squeeze to remove excess liquid, then chop. Blend drained beans, 2 tablespoons Salsita and lime juice in mini processor until smooth, using on/off pulses. Scrape into bowl and stir in scallion, cilantro, yogurt and about 2/3 of the olives.
Step 2
Scrape into serving dish; drizzle with remaining 1 tablespoon Salsita. Sprinkle remaining olives and cilantro on top. Serve with snack crackers and plantain chips.
