Thick, creamy and herby with bright, lemony undertones, this Italian-inspired Tuscan white bean dip is a simple, protein-packed appetizer or healthy snack that takes just 15 minutes to make! This recipe uses simple, affordable ingredients that we almost always have on hand. Served with crostini or veggies, it makes a delicious holiday appetizer or game day snack. And because it’s so easy to make, it’s a great everyday dip that you can use for everything from grain bowls to toasts, sandwiches and burgers or as a meal prep dip for lunches and snacks through the week.
How to make Tuscan White Bean Dip
Ingredients:
- 15 ounces of cannellini beans
- 1 (3-ounce) package of low-fat cream cheese
- 2 tablespoons minced rehydrated sun-dried tomatoes
- 2 tablespoons freshly squeezed lemon juice
- 1 to 2 tablespoons olive oil
- 4 cloves garlic, minced or pressed
- 1 tablespoon freshly-freshly grated Parmesan cheese
- Pinch of red pepper flakes
- Freshly ground black pepper
- 3 tablespoons minced scallion (white part only)
Directions:
- Combine all ingredients, except for scallions, in a food processor or blender and blend until smooth. Add water if necessary to produce a smooth but thick dip.
- Transfer the mixture to a bowl and fold in the scallions.
- Cover and refrigerate 1 to 2 hours prior to serving.
Notes:
Make ahead:
White bean dip may be made a day in advance and stored in a well-sealed container in the refrigerator. Reserve toppings including olive oil until ready to serve. Serve at room temperature.
Serve it warm: This dip is also delicious served warm. Using an oven safe dish, heat at 350ºF (177ºC) for 10-15 minutes until warmed through and serve immediately.
Storage: Leftover dip can be stored in a well-sealed container in the refrigerator for up to 4 days. *Note that if warmed up prior to serving, this dip will lose some of its creamy texture. Storage of any leftover dip that has been warmed is not recommended.
