White Bean Dip

White Bean Dip
adapted from Giada De Laurentiis


1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup loosely packed fresh Italian parsley leaves
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper


Place all of the ingredients in the work bowl of a food processor. Pulse until the mixture is coarsely chopped (I pulse to beyond that stage). Season with salt and pepper, to taste. Transfer the bean puree to a small bowl and serve with pita chips and fresh cut vegetables.


Simply one of the easiest, tastiest, most repeatable appetizers/snacks/light lunches I’ve ever put together. Everything balances out beautifully and the bit of “bite” from the garlic is just perfect. Trust me, it’s a crowd pleaser, too: I made it on Saturday for my birthday party and it was a huge, huge hit.


11 thoughts on “White Bean Dip

  1. HUGE hit. I could have eaten the entire bowl with the carrots. I'm practically in tears over here upon discovering I don't have cannellini beans. The universe can be so unkind 😦


  2. I discovered this a couple of years ago, LOVE IT! My friend keeps making it too. Its so creamy and tasty….one of my fave dips. And so easy too.

    Your dip platter looks so good! 🙂


  3. Just made it as a side/spread tonight for some kafta kebabs, salad & pita. TOTAL YUM! It will be hard to resist eating it this afternoon. Thanks for the idea.


  4. I figured it would be a good and cheaper hummus replacement. I just had a baby carrot in some too!

    Hope you're doing okay 🙂


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