Cannellini Bean and Olive Dip

Ruth Fox and Vicky Cohen Ruth Fox and Vicky Cohen
Leave a review

Makes 2 cups

4
Easy Vegetarian Vegan Pescatarian Parve

Directions

Prepare the Cannellini Bean and Olive Dip

  1. Process all the dip ingredients in the food processor.

  2. Spoon into a plate and garnish with sliced olive, parsley, and a drizzle of olive oil.

  3. Keep refrigerated in a tightly sealed container for four to five days.

About

Description:

Sponsored by Tuscanini

Suggested Recipes

Explore

bean dip beans dips mayihavethatrecipe olive oil Shabbos tuscanini Vicky Cohen
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments