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READY IN 10 mins

White Bean Dip

Read Reviews (62)

"An awesome alternative to the usual refried beans and tortilla chips. Serve this dip with pita chips or veggie wheat crackers" — msjess

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Original recipe makes 10 Servings Change Servings

2 (15 ounce) cans cannellini beans, rinsed and drained
1/3 cup chopped fresh cilantro
3 cloves garlic, crushed or to taste

1/3 cup olive oil
1 1/2 lemons, juiced
salt and pepper to taste

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Directions

In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

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PREP 10 mins
READY IN 10 mins

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I love this dip! I followed the modifications of another reviewer (1/2 lemon- juiced, 1 Tbsp chopped garlic, 1/2 tsp of crushed red pepper & sub 2 TBSP chopped fresh italian parsley for the cilantro)it's out of this world! I follow the WW Core Plan and this fits in great. It's the best served with homemade pita chips but is equally delicious with raw brocoli, celery and red pepper. I've already made this 4 times this summer!

—Heidi B.

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Most Helpful Critical Review

Jul 11, 2005

I made this last weekend and in my opinion the lemon was overpowering. I'd use less lemon juice (maybe lime juice would be better...?). I added more cilantro and some sugar, and then this dip was ok. I'll definitely make this again, though. Just with less lemon juice!

—SPICYMARIKA

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76 Ratings

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Oct 04, 2007

I make this all the time, it is very similar to one that Giada makes on Everyday Italian. I reduce the lemon to 1/2 of a juiced lemon, add 2 tablespoons of fresh Italian parsley, omit the cilantro, 1 tablespoon chopped garlic and 1/2 teaspoon crushed red pepper. Serve with pita triangles that have been sprinkled with olive oil, oregano, salt and pepper(both fresh ground from a salt & pepper mill) and then bake the pitas for 8 minutes at 400 degrees. Fabulous with the dip and good for you too!

—yankeesfan

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Aug 28, 2005

it tastes great with pita chips but I also think the lemon was to over powering.

—belizza

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Jun 11, 2005

Great stuff...a dip that tastes great and is not full of saturated fat. Try it with pita bread that has been cut into triangles and baked with herbs until crisp.

—GRAMMABEA

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Apr 11, 2006

Super easy to make and one of the best dips we've had. This went over wonders with the family. My husband is an Italian chef and raved that this was one of my best yet, all his favorite flavors together. This is a keeper!!

—SUNANGEL719

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Jun 28, 2010

I could eat this with a spoon. It is so, so good. I also used parsley instead of the cilantro. I couldn't stop eating it after I tried a bite when I was finished making it. It's really good on the new Townhouse FlatBread Crisp Crackers-we had the Sea Salt and Olive Oil ones here. What a fabulous (and very inexpensive) recipe. I already bought more beans last night to make it again! Thanks for sharing this, I love it!!!

—JENMI

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Jul 04, 2008

Yummy! It's hard to judge, though, what the "juice of 1.5 lemons" is - I have a tree with very juicy lemons, so a real measurement would have been helpful. I started with one lemon and adjusted to taste. I didn't find the lemon overwhelming at all.

—JPGR

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Nutrition

Calories
133 kcal
7%

Carbohydrates
13.7 g
4%

Cholesterol
0 mg
0%

Fat
7.6 g
12%

Fiber
4.1 g
16%

Protein
3.5 g
7%

Sodium
215 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

White Bean Dip

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 133
Calories from Fat: 68

% Daily Value *
Total Fat 7.6g 12 %
Saturated Fat 1g 5 %
Cholesterol 0mg 0 %
Sodium 215mg 9 %
** Potassium 35mg < 1 %
Total Carbohydrates 13.7g 4 %
Dietary Fiber 4.1g 16 %
Protein 3.5g 7 %
** Sugars 0g
Vitamin A 2 %
Vitamin C 22 %
Calcium 5 %
Iron 14 %
** Thiamin 1 %
** Niacin < 1 %
** Vitamin B6 2 %
** Magnesium < 1 %
** Folate 1 %

* 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.