Photo: Annabelle Breakey; Styling: Randy Mon
Yield
Makes about 2 1/3 cups

This Mediterranean-inspired dip is the perfect appetizer for last-minute entertaining. Prep Time: 10 minutes.

How to Make It

Step 1

In a food processor, whirl garlic until finely chopped. Scrape down the inside of the bowl and add beans, olive oil, and lemon zest and juice. Whirl until smooth and blended.

Step 2

Transfer dip to a small bowl. Stir in oregano, then season to taste with salt and pepper. Serve with pita bread and assorted fresh vegetables.

Step 3

Note: Nutritional analysis is per 2-tbsp. serving.

Ratings & Reviews

hwestphal's Review

hwestphal
October 28, 2011
I feel like there should be a sixth star I liked this so much! I'm not much of a veggie person, but this dip is insane! Now I will have to eat veggies just so that I can use this dip! I used 2 huge heads of garlic and WHOA! (though I like garlicky food) I loved the lemon in it too, and added about 1 1/2 tbs of the fresh oregano because I didn't taste it over the garlic. In the end my toddler and I couldn't keep our fingers out of the dip...and I had made it for a party! This is going into my favorites!

jarsofc555's Review

jarsofc555
April 10, 2009
Delicious and extremely easy, although I did end up using twice as much garlic as was called for in the recipe. This dip was great with some whole-wheat pitas. I will absolutely be making it again, and can see making it for a special occasion, or just for a snack for myself and a friend.

Margareta's Review

Margareta
January 10, 2009
To make this low fat and still flavorful, substitute 2/3 cup of chicken broth and two tsp. olive oil in place of the oil. I add 1/4 tsp. of hot sauce and 1/3 c. fresh cilantro.