Easiest Summer Bean Dip

By Fay Abrahamsson: 

What's not to like about an easy-to-make, refreshing and economical dip/spread for the summer?  This is good to have on-hand for impromptu gatherings since it keeps well in the refrigerator. 

The only negative about white bean dip is its color.  It's not exactly hitting the vibrant scale. So, you need to add some fresh color to the dip such as chopped herbs as well as top it with additional herbs, a little chopped tomato or shredded carrot for color. 

White Bean Dip

1 15 oz. can cannellini (white kidney) beans, well drained and rinsed
1 T fresh lemon juice
1 tsp. fresh lemon zest
1 T olive oil
1 T fresh chopped herbs or 1 tsp. dried herbs
1 tsp. fine sea salt
dash of freshly-ground pepper
dash garlic powder
2 heaping Tablespoons of sour cream
Garnish such as fresh chopped herbs, tomato, carrot, pimento
Pita chips or other chips or crudites for dipping.  

In a food processor, combine first 8 ingredients and process until smooth. Taste the dip and add more salt or lemon juice if needed.  Process again.  Remove dip from bowl of food processor and stir in sour cream.  Refrigerate for about an hour, then serve topped with garnish of your choice and chips.  This is also great spread on crostini.