2 x 13.4 oz boxes of cannellini beans, drained and rinsed
2 cups kale leaves, stems removed and chopped
1/2 teaspoon sea salt
2 garlic cloves, minced
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1-In your Vitamix or food processor, blend your cannellini beans, kale leaves, minced garlic and sea salt.
2-Slowly add in the olive oil and lemon juice and continue to blend until you reach the dip consistency.