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Coconut Milk + Citrus White Bean Spread

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Servings: 1 makes about 3/4 cup dip
Course: Appetizer
Cuisine: American

Ingredients

  • 1 can, (15 oz) cannellini beans, drained and rinsed
  • 1 bulb of roasted garlic
  • Zest of 1 orange
  • 2 tablespoons freshly squeezed orange juice
  • 1/4-1/3 cup canned light coconut milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

    Cup of Yum
  1. Add beans and roasted garlic to a food processor and pulse then process until combined and smooth. Add in orange juice and zest, pulsing to combine, then with the processor on stream in coconut milk. Season with salt and pepper, then taste and add additional salt or coconut milk if desired. Top with green onions or anything else delicious you like. Serve immediately. Can be stored in the fridge for 2-3 days.