In the spring I can never get enough fresh dill. The taste of fresh dill actually transforms me into spring-mode. I eat this amazing aromatic and all of a sudden want to plant a garden, take my kids to the park and clean out my closet (all at once). In addition to the spring-vibes it gives me, it provides an elegant and unexpected flavor to foods.
This dip is dairy-free and yet super creamy. It is bursting with fresh dill flavor while accented with a hint of lemon and garlic. I like to pair with fresh spring vegetables or mix in with salads. It is a filling appetizer full of plant-based protein and fiber (while being 100% vegan, gluten-free and sugar free).
If you give this white bean dip a try, please let me know by leaving a comment and rating it! And don’t forget to take a picture and tag it @eatingbyelaine and #eatingbyelaine on Instagram so I can see your creation!Print
This Lemon Dill White Bean Dip is vegan, dairy-free, gluten-free and sugar free.
- 1 15 ounce can white beans, drained and rinsed
- 1 cup fresh dill (loosely packed)
- 1 lemon, juiced (or more to taste)
- 1/4 cup avocado oil*
- 1 clove garlic (optional)
- 3/4 teaspoon of fine sea salt
- 1/4 teaspoon ground black pepper
- lemon zest for garnish
- Place all ingredients in a mini food processor (or regular food processor) and begin to process until smooth and creamy.
- Taste and adjust seasonings to your liking (you might want to add more salt, pepper, garlic, lemon or dill). If you want the dip to be thinner, add one tablespoon of warm water.
- Transfer dip to a bowl and garnish with lemon zest and a sprig of fresh dill. Serve with fresh veggies (radishes, carrots, celery, bell peppers or cucumbers), chips, warm gluten-free pita bread or crackers.
* Avocado oil works best but you can use canola oil or olive oil. Olive oil overpowers it a bit so I prefer canola oil over the olive oil.
- Category: Appetizer