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Hands down this is the best dip ever. The title says "bean dip" but it is more of a hummus. In fact, after having this dip I guarantee you will never buy store bought hummus again.
Years ago I found this recipe in a Giada De Laurentiis Cookbook (I've linked it below) and immediately the dip was a hit with my family and the parties I served it at. Try it for yourself and you will see.
P.S. I always serve it with blue corn chips or veggies but you can serve it with pita chips as well.
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Ingredients Method

Ingredients
  

  • 1 15oz can cannellini beans, drained and rinsed
  • 1/4 cup (loosely packed) fresh flat-leaf parsley leaves
  • 2 tbsp lemon juice (about a half of a lemon)
  • 1 garlic clove
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup olive oil

Method
 

  1. In a food processor, combine the beans, parsley, lemon juice, garlic, salt and pepper.
    Pulse on and off until the mixture is coarsely chopped.
    With the machine running, gradually add the olive oil to the processor until the mixture is creamy. Taste the mixture and adjust the salt and pepper if needed.
    This can be stored in the refrigerator for up to 3 days and can served at room temperature.
    Happy Eating!!