Goat Cheese White Bean Dip

14  ounces		cannellini beans, rinsed and drained
3  ounces		ounces goat cheese, crumbled
1/4  cup		light sour cream
2  teaspoons		fresh lemon juice
3/4  cup		finely chopped trimmed leek
1  tablespoon		all purpose flour
1/2  teaspoon		black pepper
1/2  teaspoon		Better Than Bouillon Chicken Base
1/2  teaspoon		Table Salt
1/2  cup		Water

Tip: Click on the ingredient links to learn the nutritional information for all the Goat Cheese White Bean Dip ingredients. The serving size for any ingredient in Goat Cheese White Bean Dip may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Place beans, cheese, sour cream, and lemon juice in a food processor; process until completely smooth.

Heat oil in a medium saucepan over medium. Add leek; cook until softened, 5 to 7 minutes. Add flour; cook, stirring constantly, 1 minute. Add stock; cook, stirring constantly, until thickened slightly, 1 to 2 minutes. Reduce heat to medium-low. Add bean mixture; cook, whisking constantly, until heated through, 1 to 2 minutes. Remove from heat; stir in salt and pepper. Transfer to a serving bowl. Sprinkle with chives; serve immediately with vegetable chips.