Arugula Bean Dip

Fresh and simple ingredients for a healthy appetizer. Makes a great sandwhich spread as well.
Recipe courtesy of Chef Linda Duggan


1 (15.5oz) can cannellini beans (or any white bean)
2 tablespoons extra virgin olive oil
2 cloves garlic - minced
Juice from half a lemon
1 cup loosely packed Olivia’s Organics Baby Arugula
salt and pepper to taste


Drain beans and rinse well.

Combine all ingredients into a food processor or blender and blend until smooth.

Serve with celery sticks, sliced vegetables or crackers.

Categories: Celery, Appetizer, Arugula