Lemony White Bean Dip

• całkowity czas: 15 minutes

Składniki

1 1/2 ounces Parmesan cheese, finely grated on a microplane (about 1 1/2 cups)

1/4 cup extra-virgin olive oil, plus more for serving

4 ounces feta cheese in brine, crumbled, plus 2 tablespoons brine, divided

1 teaspoon lemon zest, plus more for garnish

2 tablespoons fresh lemon juice

1 garlic clove, grated

1/2 teaspoon kosher salt

1/4 teaspoon black pepper, plus more for garnish

2 (15-ounce) cans cannellini beans, drained and rinsed, divided (about 3 cups)

2 tablespoons chopped fresh dill, plus more for garnish

Crostini, for serving

Wskazówki

Place parmesan, oil, feta brine, lemon zest, lemon juice, garlic, salt, pepper, 1 ice cube, and 2 1/4 cups beans in a food processor; process until smooth and creamy, about 2 minutes.

Transfer mixture to a shallow bowl and fold in dill, 2 ounces crumbled feta and the remaining 3/4 cup beans. Top with remaining 2 ounces crumbled feta and drizzle with more oil. Sprinkle with more dill, lemon zest, and black pepper before serving. Serve with crostini.

Wartości Odżywcze

• Kalorie: 249 kcal
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 23 mg
• Sód: 720 mg
• Węglowodany Całkowite: 20 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 1 g
• Białko: 12 g