Arugula Bean Dip
A light and healthy dip, perfect for spring!
- 3 cups lightly packed arugula
- 1/4 cup olive oil
- Juice & Zest of 1 lemon
- 2 cloves garlic peeled
- 3/4 tsp. Celtic sea salt
- 1 15oz can cannellini beans, rinsed and drained
- 1 medium tomato seeded and diced
In a food processor, combine arugula, oil, lemon juice, lemon zest, garlic and salt. Process until nearly smooth, using a spatula to wipe down the sides of the bowl.
Add cannellini beans and pulse until mixture is combined (should still be somewhat chunky in texture). Stir in diced tomato.
Serve with your favorite crackers (Seen here with Mary's Gone Crackers)