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.

3-Enjoy!

 

White Bean and Kale Dip

 

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