Thanksgiving is in exactly one week and it’s time to get down to business. I’m all about a big spread to really make a statement at the beginning of the night, and this white bean dip with all the crudité is exactly that.
Essentially, it's just a simple bean dip that was inspired by my recent trip to Greece. It’s loaded with lemon juice, mint, dill and plenty of garlic so that it's light and refreshing. In other words, you can dive into it and still load up on mashed potatoes later. I put this on a massive and colorful crudité platter because that’s how I roll, and added some of my favorite hummus because two dips is always better than one. All the veggies are from Trader Joe’s which makes this a one-stop shop! Load it up with your favorite things and go for it! Happy Thanksgiving.
White Bean Dip with Winter Crudité
One 15-ounce can white beans, drained and rinsed
2 medium cloves garlic, peeled and minced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1 teaspoon salt
Fresh herbs for garnish
Assorted crudité for serving (bell peppers, carrots, cucumbers, endive, snap peas, campari tomatoes and assorted crackers)
How to make it:
Transfer the beans, garlic, dill, mint, olive oil, lemon juice, and salt to a blender or food processor. Blend for 1 to 2 minutes until smooth. Taste and adjust salt and lemon juice as needed.
Serve with assorted crudité.