A nutritious and delicious last-minute dip for fresh veggies or crackers.

2 15-ounce cans cannellini beans, rinsed and drained
1/3 cup chopped fresh cilantro
3 cloves garlic, peeled

Yield: 3-1/2 cups

Serving Suggestions and Variations
*Use fresh parsley instead of cilantro.

*To serve, drizzle some olive oil over pita triangles, and sprinkle with salt, pepper, and fresh herbs. Arrange on a baking sheet, and bake the pita triangles for 8 minutes at 400 degrees. Dip into the dip, and enjoy!

Did You Know?
Coriander is the seed of the cilantro plant.

Wheat-free, soy-free