This is another one of my MIL’s recipes. It’s become a favorite and I’ve made it so many times. It’s so adaptable, simple, and I always have the ingredients on hand. I’ve posted this on Instagram 1000 times but thought it would be nice to give it a proper home here.

This is a perfect dip for veggies and crackers / pretzels. We love the Mexican version with tortilla chips, in tacos, or in quesadillas. Can you tell I like to make it to bring to parties?

White Bean Dip

2 cans cannelloni beans (for a Mexican version do 1 can pinto and 1 can black beans) — drained and rinsed.
2 small garlic cloves — peeled (I always add more garlic than a recipe calls for, but don’t do that here! The garlic isn’t getting cooked and is very potent).
Extra virgin olive oil
Salt and pepper, to taste
Dash of hot sauce if doing Mexican version — it doesn’t make it spicy but gives it some flavor

In a food processor, blend garlic until minced.
Add the beans with some salt and pepper.
Stream olive oil as you blend until mixture is smooth creamy.
Add more salt to taste as needed.