Arugula-cannellini Dip


  • 3 cups lightly packed arugula leaves
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, halved
  • 1/2 teaspoon salt
  • 1 15 ounce 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.

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