It’s time for chips and dip on the patio, y’all! I really had trouble deciding what to call this. It’s modeled after the white salsa that’s ubiquitous in Tex-Mex restaurants here. In its original form it’s basically ranch dressing with cilantro and roasted green chilies. I subbed cannellini beans and olive oil for the mayo and buttermilk to make this version. But if I had called it “Vegan White Salsa” you probably would have been seriously confused. It’s green, how can it be white? It’s made with beans, how can it be salsa?
Whatever you want to call it, it’s seriously addictive. It rounds out a light meal nicely, too, like a bowl of Grilled Vegetable Tortilla Soup.
Green and White Bean Dip
1 15.5-ounce can cannelini beans, drained
3 tablespoons canola oil (or other neutral tasting oil)
3 tablespoons lime juice (from 2-3 limes)
3 tablespoons diced green chilies from a can, hot or mild
1 tablespoon agave nectar
2 cloves garlic, minced
1 teaspoon salt
1/2 to 1 cup cilantro, packed, stems okay
Whiz everything together in a food processor until creamy. Serve with tortilla chips.