You have to head over to Linda’s site, she just posted a wonderful lemon focaccia recipe today. I wish I would have know about this recipe for my son’s party, it would have gone perfectly with my bean dip! 
I’ve linked up this recipe to Traditional Tuesday’s Nutritious and Delicious blog carnival hosted by: KerryAnn @ Cooking Traditional Foods; Jessica @ Delicious Obsessions; Dawn @ Cultured Mama; and Adrienne @ Whole New MomHappy Tuesday!
Lisa’s Lemon Cannellini Bean Dip
Servings:8 /Serving Size: 1/4 cup
Weight Watcher pts plus: 3
Calories: 96/ protein: 4 g/ fat: 5 g/ carbs: 10 g/ fiber: 3 g
Ingredients:
1, 16 ounce can of Eden Foods cannellini beans, rinsed well (or you can use 2 cup of cooked beans ~cheaper, more wholesome)
1 Tbsp olive oil
1 Tbsp water to thin it or use more oil if calories aren’t an issue
1 Tbsp fresh squeezed lemon juice
1 Tbsp lemon zest from organic lemon
1 garlic clove, minced
1 tsp Italian herbs (I used Italian Seasoning blend from Simply Organic spice)
optional: red pepper flakes for a spicy kick.
black pepper
salt to taste ~ I used a pinch
1 tsp olive oil to drizzle on top
Method:
1. Add beans, olive oil, garlic, lemon juice, water in a food processor or blender, blend until smooth. Transfer into a bowl, garnish with herb seaoning, black pepper, lemon zest, and 1 tsp olive oil. Serve with some crudites (fancy French word for raw vegetables).
Nutritional Analysis: Calories: 96/ protein: 4 g/ carbs: 10g /fiber: 3 g/ sugars: 1 g/ total fat: 5 g/ saturated fat: 0.5 g/ monounsaturated fat: 4 g/ polyunsaturated fat: 0.5 g/cholesterol 0 mg/ sodium: 150 mg
Oooh, Lisa, this does sound fabulous!! I love bean dips and I know yours will be healthy and GOOD!! Thanks for the mention, I do agree it would be perfect with the lemon focaccia!!
I love making my own hummus and always thought it would be fun to try different beans- so this is perfect! I love cannellini and the hint of lemon is fantastic!
Aren’t bean dips the best? So versatile and easy to pull together. I love the lemon and olive oil here with the Italian herbs mixed in… delightful with the endive!
This looks delicious! Yum!
I love white bean dip. White beans make such a nice addition to dips most people already make. I have even used it to make a guacamole as a way to stretch out the avocados. I love the lemony taste you’ve chosen in this particular dip! Yum
I love bean dips… I could just eat them with a spoon. Beans in general are fab, but when they’re in dip form they take on an altogether more exciting quality!
Gotta say as well – isn’t raw broccoli fantastic? I only tried it for the first time a couple of years ago… talk about amazing 
I started making my own bean dips a number of years ago when I saw how easy they were to prepare and read a couple labels for those store-bought dips. Yours here sounds very flavorful, the lemon is a good addition. And that focaccia of Linda’s is just fantastic! Your dip and her focaccia are a definite match.
I’ve never made a bean dip before. In fact, I just really started eating beans in the last year or two. I think I’ll have to give this a try sometime. It looks and sounds darn right delicious!
I am just starting to enjoy some bean dips.. so I think I may try this with dried beans. And I would LOVE endives with this as well. Delish
This is perfect timing! We’re having some friends over for my daughter’s 2yo party this weekend, and I was on the lookout for a bean dip. Gonna try this one, thanks!
Pingback: Creamy Cannelllini-Broccoli Pasta {Vegan} | Smart Food and Fit
Oh we so need to make this on game day, which Greg keeps thinking is this weekend. What can I say we’re not sports people!