White Bean Dip with Crispy Salami and Crudité
Recipe type: Snack
Cuisine: Gluten-free, Dairy-free, Vegan/Vegetarian (optional- omit salami)
Serves: 2
  • 1 (15-ounce) can white beans, drained and rinsed (Great Northern or Cannellini work great for this!)
  • 6 thin slices salami (I used Genoa Salami)
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • Sliced raw celery and zucchini, for serving
  • Sliced avocado, for serving (optional)
  1. Preheat oven to 425 degrees. Arrange salami on foil and bake at 425 for about 15 minutes or until sizzling and crispy. Remove from oven and set aside to cool.
  2. Add white beans, rosemary, lemon juice, and olive oil to a medium sized bowl. Season with salt and pepper. Mash with a fork until smooth with some small chunks of beans.
  3. Crumble salami with fingers.
  4. Use fork to spread bean dip onto celery and zucchini pieces. Top with crispy salami pieces.
  5. If using, season sliced avocado with a little salt and pepper and serve alongside. Enjoy!
If you would like, you can serve the white bean dip and crispy salami with other raw veggies, such as baby carrots.

I prefer my dip to be slightly chunky in texture, but if you want a smoother dip, you can put the beans in the food processor instead of mashing them by hand.

If you want the recipe to be completely vegan, simply omit the salami and add a little extra salt to the dip.
Recipe by A Bite of Inspiration at https://abiteofinspiration.com/2016/10/19/celery-smoothie-snack/