This dip is soooooooooo creamy and dillish! The chopped dill really amps up the flavor. I really like white bean dip (and hummus made with chick peas) because it’s so versatile. You can dip veggies in it, spread on sandwiches or even use on pizza.  There is a fabulous recipe in my cookbook for White Bean, Red Onion and Arugula Pizza! Beans are a great source of protein and low in fat too. Here are the directions:

Start by straining the beans in a colander, but reserve about 1/4 cup of the liquid. Add the liquid to the blender along with the beans. Rinse and chop the dill, discard the stems. You will need about 2 tablespoons of fresh dill. Add that to the blender along with 1 teaspoon of garlic, 1 chunk of yellow onion, a squeeze of lemon, ground sea salt to taste, and a few drizzles of a good quality extra virgin olive oil. Blend for 1 minute. You may need a drizzle of water to puree it to a creamy consistency, use 1 tablespoon at a time until you have reached the desired consistency.

Pour it into a bowl, and serve with just about anything! This dip will not disappoint. Enjoy!