HERBY BUTTER BEAN DIP

Herby Butter Bean Dip image

Provided by Trisha Yearwood

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11

Two 15.5-ounce cans butter beans, drained and rinsed
1 clove garlic
Zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaves
1/4 cup packed fresh dill
1/4 cup packed fresh flat-leaf parsley, plus more for garnish
1 tablespoon tarragon wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Assorted crudite and toasted bread, for dipping

Steps:

Add the butter beans, garlic, lemon zest and juice and 3 tablespoons of the olive oil to the carafe of a food processor. Pulse until a smooth paste is formed, about 1 minute. With the machine running, drizzle in 1/4 cup water and process until the desired texture is reached. Add the basil, dill, parsley, vinegar, salt and pepper. Process until the herbs are incorporated into the dip.
Pour the dip into a serving bowl. To garnish, drizzle with the remaining 1 tablespoon olive oil and sprinkle with parsley leaves. Serve the dip alongside fresh crudite and toasted bread for dipping or store in an airtight container, refrigerated, for up to 1 week.