Arugula-cannellini Dip


  • 3 cups  lightly packed arugula leaves
  • 1/4 cup  olive oil
  • 2 Tbsp.  lemon juice
  • 2 cloves  garlic, halved
  • 1/2 tsp.  salt
  • 1 15-oz. can  cannellini beans (white kidney beans), rinsed and drained
  • 1 medium  tomato, seeded and chopped
  •   Assorted crackers, toasted baguette slices, or cut up vegetables


Made With Heart-healthy Beans, This Chunky Dip Can Be Served With Crackers, Baguette Slices, Or Vegetable Dippers. Favicon
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