Serve this with sliced veggies (peppers, carrots, celery, broccoli, etc.) and/or pita chips.

This recipe is super adaptable. Experiment with herbs you have on-hand – basil, Italian, or even fresh parsley would be great choices! 

You can even spice it up with a dash of sriracha if you want.

TIP: Make this at least an hour before serving. The longer it sits, the more the flavors have a chance to develop.

White Bean Dip

(makes 6-8 appetizer servings)

  • ½ cup (115 g) organic cottage cheese
  • 1 Tbsp apple cider vinegar or lemon juice 
  • ½ tsp dried thyme or rosemary
  • 1 garlic clove, peeled
  • ¼ tsp each salt and pepper
  • 15.5 oz (425 g) can cannellini beans, rinsed and drained
  • 1-2 tsp extra virgin olive oil 
  • Pinch smoked paprika

In a food processor, combine the cottage cheese, vinegar, herbs, garlic, salt, pepper, and beans. Puree until the mixture is smooth. You might have to scrape down the sides of the processor bowl.

Remove from the food processor and place in a covered container in the refrigerator to chill for at least an hour.

Just before serving, place in a serving dish. Drizzle with olive oil and a pinch of paprika. Taste for seasoning. Serve with pita chips and sliced veggies.

Tip: you also can use this as a spread for wraps and sandwiches. Yum!

Make it an amazing day, 

Lyonel Lumarque


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