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White Bean Dip

White Bean Dip
Vegan / Gluten Free

30 oz. (2 cans) Cannellini Beans, drained and rinsed
1/2 oz. (1 small package) Basil leaves, discard the tough stems
¼ cup extra virgin olive oil
1 clove garlic, minced
2 tbsp. lemon juice (½ a lemon)
2 ½ tsp. Waltzing Kangaroo Chicken Bouillon Seasoning
Pepper to taste

Put all ingredients in a food processor and blend until combined. Consistency should be smooth, but not so blended you can't see bits of green basil. Serve with pita chips.