Happy July 4th friends!!  Looks like lots of thunderstorms here today so our outside plans are not gonna happen, but we will still have some fun!  I made this dip two weeks ago when we had our neighbors over and had several requests to share the recipe on here!   It is such a great summer dip bursting with flavor!  The creamy white bean dip is great alone but even better when you top it with the fresh corn, tomatoes and basil.  Plus it makes for a gorgeous appetizer if you are entertaining!   You can easily make this ahead but I would probably keep the corn tomato mixture separate and just add that before serving!  Enjoy!

W H I T E  B E A N  S U M M E R  D I P 

2 cans cannellini beans

1/4 cup olive oil

juice of one lemon

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon cayenne

3 tablespoons water

1-2 teaspoons hot sauce

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh basil

salt and pepper

2 ears of corn

handful cherry tomatoes halved

4 green onions sliced

fresh basil

In a food processor add the drained beans, lemon juice, garlic powder, paprika, cayenne,  water and hot sauce.   Puree and drizzle in olive oil while pureeing.  You may need to add more water or olive oil to make the dip to your consistency.    Add in the basil and chives once the dips reaches the consistency you like.  Add in salt and pepper to taste, I had to do that 3 times to get the right flavor.

Peel the corn and wrap in foil and roast at 350 degrees about 20 mins.  Let cool and then cut the corn off the cob.  In a large bowl mix the corn, cherry tomatoes, green onion and basil.  Stir together and add salt and pepper and drizzle with olive oil.

Place the dip in a bowl and spread it evenly.  Top with the corn salad.  Serve with pita chips!

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I also wanted to share my eyelet top I wore yesterday because it is now on sale for only $22!  It also comes in white! Use code JULY4 to save 20% !  I am wearing a size small.

Eyelet Tee | Shorts (30% off) | Sunglasses