If your house is like ours, basil grows abundantly all summer. This is a good thing, however, we aren’t people to freeze pesto like most do. Instead, we try to enjoy basil as much throughout that growing season and when it feels a bit overwhelming, that’s when I know it’s time to stretch my brain for a new way to use it.

Meet the white bean basil dip– we do a lot of pesto and white beans so why not a dip?

Here’s the recipe:

1 can great northern beans (or other white beans), no need to drain as there isn’t a lot of liquid in great northern beans

1 bunch basil

1 lemon juiced

salt, to taste

garlic

1/2 cup or more olive oil (more if you want it creamier)

Optional: hot sauce…. add a dash of your favorite for a twist.

Mix all the ingredients in a food processor and serve with vegetables, chips, etc.