Author Notes
A unique and creamy salad dressing, using cannellini beans as a thickener. —Colleen Delawder
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Ingredients
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15.5 ounces
can cannellini beans, rinsed and drained
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7
bread and butter pickle slices
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1 tablespoon
diced pimentos
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4 tablespoons
sour cream
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1 teaspoon
chives, chopped
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1/2 teaspoon
paprika
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1/2 teaspoon
freshly ground black pepper
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1/4 teaspoon
kosher salt
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1/4 cup
extra virgin olive oil
Directions
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Place all ingredients, except for the olive oil, into a food processor.
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Turn the food processor on, and then slowly add the oil to the bean mixture; puree until smooth.
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