I think we’ve all experienced that tiny surge of panic that accompanies the news of unexpected, but not unwelcome, company. A frenzy of activity that, for me, begins with cries of, “Quick! Pull out the vacuum to suck up all the goldfish cracker crumbs!”, along with ” Hurry! Shove all the toys into the playhouse! No one will ever know!”, echo through the house. Never mind that there is a real, more pressing question – what am I going to feed my guests?!

That is where my plant based recipe for White Bean & Basil Dip comes to the rescue! Made with ingredients found in the pantry, this is an emergency appetizer that tastes like it was planned days in advance. Creamy Cannellini beans meet fresh basil & lemon juice. Combined with minced garlic, herbs, and spices, this dip is hearty and healthy. Serve alongside your favorite crunchy chip, or fresh veggies, for a perfect on-the-fly vegan appetizer!

White Bean & Basil Dip

makes about 3 cups

2 (19 ounce) cans Cannellini beans (or any white beans)

1/4 cup extra virgin olive oil

1/4 cup water

juice from half a lemon

3 teaspoons fresh basil, torn

2 garlic cloves, minced

1 teaspoon dried lemon peel

1 teaspoon kosher salt

1/2 teaspoon dried oregano

1/2 teaspoon cracked black pepper

1/4 ground cayenne pepper

Rinse and drain the beans well. In the bowl of a food processor, combine the beans, olive oil, lemon juice, and water. Puree until smooth.

Add the garlic, basil, and spices. Blend to combine.

Serve immediately, or, allow to rest in the fridge in a covered container for about an hour to let the flavors blend.

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