White Bean Dip

This White Bean Dip is so good, you’ll want to eat it by the spoonful! Top it with pine nuts and serve with vegetables and pita for an addictively delicious snack or appetizer.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Greek-inspired

Servings: servings

Calories: 71kcal

Author: Nora Taylor

Ingredients

15 ounce can cannellini beans drained and rinsed
1 clove garlic peeled
2 tablespoons fresh lemon juice
2 tablespoons olive oil or omit for oil free
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons fresh chopped basil
2-3 tablespoons ice cold water or more as needed

For Topping, optional

more chopped fresh herbs
pomegranate seeds
pine nuts
olive oil drizzle

US Customary - Metric

Instructions

To a food processor, add the drained and rinsed white beans, garlic, lemon juice, olive oil, salt, pepper, chopped fresh herbs and 2 tablespoons of ice cold water.
Puree for about 4-5 minutes until smooth and creamy. If it's not quite creamy or too thick, add a few more tablespoons of cold water. This will help fluff it up and make it creamy and smooth.
Taste; season with more salt, pepper, lemon juice or herbs, if desired.
Add to a bowl and garnish with toppings of choice. For holidays, I love pomegranate seeds and pine nuts with a drizzle of olive oil. Serve with pita bread, pita chips and/or veggie sticks like cucumber and carrots.

Notes

May use another white bean, such as great northern, navy or even butter beans.
Other fresh herbs such as rosemary, thyme or parsley are also good, to taste. Or substitute 1 teaspoon dried basil for the fresh.
The dip will keep in the refrigerator for about 4 days.

Nutrition