Ingredients
1 (15.5-ounce) cans cannellini beans, rinsed and drained
1/2 bunch cilantro, washed and dried
2 tablespoons yogurt
1 tablespoon lime juice
1 to 2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
In a blender add all ingredients and blend until smooth, adding more olive oil to loosen dip, if needed. Season with salt and pepper, to taste, and refrigerate at least 1 hour or overnight.
