White Bean Dip with Pine Nuts

White Bean Dip with Pine Nuts

KellyCo

"I made this as an alternative to tomato sauce for a pizza topping, but I think it was even better the next day as a dip. The amount of ingredients I used only makes about a cup, so you may want to double or triple the amounts if making for a party. "
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Ingredients

2 h 10 m servings 56 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.
  2. Refrigerate at least 2 hours or overnight to blend the flavors before serving.

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Reviews

Read all reviews 17
  1. 21 Ratings

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Most helpful positive review

I love this. I made it the first time just like the recipe. It was great to dip pitas and veggies in. I made it a second time and added a bunch of sun dried tomatoes tomatoes. I can't wait to t...

Most helpful critical review

We are garlic wimps! The two cloves that I put into the dip, were over-whelming. I had to do something to mellow it out. I baked the dip in the oven for about 45 minutes. It helped some. Then I ...

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Least positive
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I love this. I made it the first time just like the recipe. It was great to dip pitas and veggies in. I made it a second time and added a bunch of sun dried tomatoes tomatoes. I can't wait to t...

Big hit at the Chirstmas party! Doubled the recipe due to numbers only complaint was a little to much garlic. Will make again with 1/2 to 2/3 the amount of garlic.

We are garlic wimps! The two cloves that I put into the dip, were over-whelming. I had to do something to mellow it out. I baked the dip in the oven for about 45 minutes. It helped some. Then I ...

Easy and delicious appetizer dip! Good with pita chips and fresh veggies. A nice alternative to hummus. Maybe next time I'll stir in some chopped artichoke.

This recipe is very good. I think it would benefit from more garlic, as the previous reviewer mentioned. I used dry oregano instead of fresh and a regular tomato and it turned out fine. Great o...

Absolutely fab!! I used less garlic and basil and used sun dried tomatoes instead of fresh, adding 2 tablespoons of water to compensate for the moisture in the fresh tomato

Mmm, this was good after sitting for several hours. I just used it as a spread for crackers. I might try it on a pizza of some kind.

If you like bean dips, you'll like this recipe. I used extra garlic, but I am a garlic freak. I also put in a little extra of the herbs. I dipped crackers in this dip and also used it in a qu...

I enjoyed this recipe. It was easy to make and the beans could easily be even mushed with a fork. It tasted great on toasted bread or even with baby carrots. I will make this again!

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