White Bean Dip with Pine Nuts

White Bean Dip with Pine Nuts
  • PREP TIME
    10 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    2 hrs 10 mins
  • SERVING
    8 People
  • VIEWS
    72

Elevate your appetizer game with this creamy, vibrant White Bean Dip. Toasted pine nuts, aromatic herbs, and a touch of lime brighten the earthy beans, creating a sophisticated dip that's perfect with crudités, pita bread, or as a flavorful spread.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    6 g
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    0 g
  • Sodium
    41 mg
  • Sugar
    0 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 3-5 minutes. Watch carefully to prevent burning. (5 minutes)

02

Step
2 mins

Combine Ingredients: In a food processor, combine the toasted pine nuts, basil, and oregano. Pulse 2-3 times to finely grind the nuts and herbs. (2 minutes)

03

Step
2 mins

Process the Dip: Add the cooked Great Northern beans and garlic to the food processor. Process until smooth, scraping down the sides as needed, about 1-2 minutes. (2 minutes)

04

Step
1 mins

Add Flavor: Pour in the lime juice and add the chopped tomato. Pulse 2-3 times until the mixture is smooth and spreadable. Season with sea salt and freshly ground black pepper to taste. (1 minute)

05

Step
1 mins

Emulsify: With the food processor running, slowly drizzle in the olive oil until the dip is smooth and creamy. If the mixture is too thick, add water, 1 tablespoon at a time, until the desired consistency is reached. (2 minutes)

06

Step
2 hrs

Chill: Transfer the dip to a serving bowl, drizzle with a touch of olive oil, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. (120 minutes)

For a smoother dip, peel the skins off the Great Northern beans before processing.
If you don't have fresh herbs on hand, you can substitute 1 teaspoon of dried basil and ½ teaspoon of dried oregano.
Serve with an assortment of fresh vegetables (carrots, celery, cucumbers), pita bread, or crackers.
To elevate the dish, consider adding a pinch of red pepper flakes for a touch of heat.
The dip can be stored in an airtight container in the refrigerator for up to 3 days.

Amya Kleinkonopelski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 24 Ratings)
Total Reviews: (8)
  • Elenora Balistreri

    I love how easy this recipe is to make. I doubled the batch and it was gone in minutes!

  • Jenifer Rippin

    This dip is absolutely amazing! The flavors are so fresh and vibrant. I made it for a party and it was a huge hit!

  • Jaiden Wuckert

    This is my new go-to appetizer recipe. Thank you for sharing!

  • Hipolito Hintz

    My kids even loved this dip! That's a win in my book.

  • Leif Mayert

    I found that the lime juice really brightened up the flavors. Don't skip it!

  • Lucious Kiehn

    I added a pinch of red pepper flakes for a little kick. It was delicious!

  • Jaydon Harvey

    I tried this with cannellini beans and it was just as good as with Great Northern beans!

  • Cassandra Swaniawski

    This recipe is a lifesaver when you need a quick and healthy snack.

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