Bean Dip With Horseradish

“A great vegetarian recipe from Dr. Andrew Weil. Tasty and good for you too. This could also be used as a filling with lettuce and veggies for a pita sandwich. Dr. Weil does not have it listed in his recipe but I like a dash or two of hot sauce and some red pepper flakes added to my dip.”
READY IN:
10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 cups cooked cannellini (if you're using canned beans be sure to drain and rinse) or 2 cups pinto beans (if you're using canned beans be sure to drain and rinse) or 2 cups great northern beans (if you're using canned beans be sure to drain and rinse)
  • 2 tablespoons extra virgin olive oil (I use 1 or 2 teaspoons of oil and use a tablespoon of bean juice if needed to thin)
  • 1 tablespoon prepared horseradish (I prefer 2)
  • 2 scallions, trimmed and minced
  • 1 dash salt, to taste
  • 1 teaspoon crushed garlic (optional)

Directions

  1. Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary.
  2. Taste and season accordingly.
  3. Transfer to serving bowl.
  4. Serve with pita wedges, veggies or crackers of choice.
  5. Time to make does not include cooking beans.

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