My garden is peaking right now with so many crunchy veggies and fresh, fragrant herbs. That late summer bounty inspired this tasty green-goddess inspired white bean and herb dip — it’s the perfect way to use up all of the fresh herbs that are spilling over my raised beds, and an ideal way to taste the fresh peppers, carrots, cucumbers and tomatoes with a dip into the savory, flavor-packed dip. The assembly is as simple as throwing it all in a food processor! Chill it before you serve it to let the garlic and herb notes deepen and the texture to thicken; serve it alongside crisp veggies and some fluffy pita bread! Get the full recipe below: 

White Bean and Herb Dip.
Serves: 2 Cups
  • 8oz Can of Cannelini Beans
  • 1⅕ Cup of Fresh Spinach
  • ¼ Cup of Fresh Chives
  • ¼ Cup of Fresh Dill
  • ¼ Cup of Fresh Parsley
  • ¼ Cup of Fresh Scallions
  • 1 Large Garlic Clove
  • 3 Tbsp. of Mayonnaise
  • 3 Tbsp. of Sour Cream
  • 1 Tbsp. of Lemon Juice
  • 1 Tsp. Dijon Mustard
  • Salt and Pepper
  1. Combine all of the ingredients in a food processor and blend until smooth.
  2. Season to taste with salt and pepper, chill for one hour before serving with your favorite chips, flatbreads and crudités.