A hearty and flavorful gluten free bean dip using kale and white bean comes together in minutes and is packed full of vitamins and nutrients. Vegan, too.
Something about summer always has me craving a good dip. There’s just something super light and refreshing about a simply summer lunch – dipping crackers or fresh veggies into a creamy home made dip.
I don’t what it is but I love it. On those days when it’s simply too hot to even consider turning on the stove top or oven a home made dip makes for a great snack or light meal.
Well that and I happened to realize that there was a huge bag of kale in the fridge that needed to be at least opened and partially consumed before it expired.
And coincidentally I had just picked up a jar of yellow miso paste at Whole Foods – which is something I normally never buy but randomly tossed into the shopping cart.
Not to get distracted here but have you noticed all the incredible free samples they hand out at Whole Foods? This was my first trip there in over a year and I gladly walked up and down the aisles sampling everything from protein bars, to creamy mango gelato and specialty iced teas.
I was seriously impressed. Best variety of free samples I’ve seen in a while.
So after that shopping trip I had all the ingredients I need for this dip so when I stumbled upon the recipe online I knew this would make the perfect summer snack.
White beans, kale, miso, oil, spices, lemon juice and garlic, all come together in the food processor and a few quick whirs (is that a word?) and this kale and white bean gluten free bean dip recipe is ready for the tasting.
Creamy, lighty, healthy and packed full of vitamins and nutrients, this gluten free bean dip is home made dips at its best.
A hearty and flavorful kale and bean dip recipe that comes together in minutes and is packed full of vitamins and nutrients. Gluten-Free and Vegan.
- 1 can cannellini beans, rinsed and drained
- 2 sprigs fresh rosemary
- 1 cup kale
- 1 tablespoon yellow miso
- 1/8 teaspoon salt
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- Combine all ingredients in food processor and process on high until smooth. Add olive oil or water if you prefer a more liquidy consistency.
Recipe Adapted from Produce on Parade