Cannellini Bean Dip

This creamy garlic pesto Cannellini Bean Dip is ready to party! Quick, easy, and totally delicious, it’s ready to eat in just 10 minutes and tastes amazing with pita and healthy vegetable dippers.

Pesto topped Cannellini Bean Dip on a veggie platter with crackers, cauliflower, celery, mini peppers, carrots, and broccoli

This delish dip absolutely rocked my socks last week!

I had loads of leftover pesto from making my pesto pita pizzas so I froze half the batch (freezer pesto is the ultimate convenience!) and used the remainder to make a little “snacketizer” situation for the week.

What I love about white bean dips is how they’re great the first day and then equally awesome the following days. They stay fresh up to 4 days and can be used to make little grab-and-go snack boxes to keep in the fridge.

I find it’s way easier to make healthy snack choices when I have these handy. I do this with hummus, feta dip, and now this garlicky cannellini bean dip too!

So why should you make this recipe? It’s simple! This delicious dip is fast, flavorful, and a fantastic way to get lots of healthy beans and vegetables in your face.

serving suggestion for Cannellini Bean Dip in a bento box snack container with crackers, carrots, celery, broccoli, and cauliflower

Unlike hummus, there is no tahini paste needed for this super simple recipe. You can use homemade or store-bought pesto. Basically whatever pesto you love the taste of will work great for this easy appetizer.

I used my favorite arugula pesto this time around and it was so tasty! Basil pesto, kale pesto, arugula pesto are all excellent options! I’ll include a classic pesto recipe at the bottom of this post for those who may need one.

As written, the dip itself is gluten-free, grain-free, and vegetarian. If you use a dairy-free pesto like I did, it will be vegan too! Serve with assorted dippers that correspond with your dietary needs and get ready to snack happy!

Cannellini Bean Dip Ingredients

  • 1 can of cannellini beans
  • 1-2 small cloves of garlic
  • 1 small lemon
  • extra virgin olive oil
  • pesto
  • salt and pepper

That’s it! You’ll really only need 4 ingredients if you don’t count the oil, salt, and pepper we all typically have on hand. How great is that!?

Cannellini Bean Dip on a veggie platter with crackers, cauliflower, celery, mini peppers, carrots, and broccoli

Cannellini Bean Dip

This creamy garlic pesto Cannellini Bean Dip is ready to party! Quick, easy, and totally delicious, it's ready to eat in just 10 minutes and tastes amazing with pita and healthy vegetable dippers.
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Course: Appetizer
Cuisine: Italian, Vegetarian
Keyword: Cannellini Bean Dip, Pesto Garlic White Bean Dip
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings
Author: Jenn Laughlin – Peas and Crayons

Ingredients

  • 15 oz cannellini beans (1 can) drained and rinsed
  • 1 clove garlic or 2 cloves for a very garlicky dip
  • 2 TBSP fresh lemon juice from 1 small lemon or ½ large lemon
  • 1 TBSP pesto (vegan or classic) plus extra to taste
  • ¼ tsp sea salt
  • ¼ cup extra virgin olive oil plus extra for drizzling
  • freshly ground black pepper to taste

Instructions

  • For an intense garlic flavor, place 1-2 cloves in a garlic press before adding to the beans. I use 2 cloves for a super garlicky dip. Not sure how much you'll want? start with just 1 clove as you can always blend a second clove in after taste testing.
  • To the bowl of a food processor, add drained beans, garlic, lemon juice, pesto, sea salt, and a pinch or two of black pepper.
  • Pulse to coarsely chop the beans then switch to puree mode and, with the machine running, slowly add ¼ cup olive oil while the dip blends. Once it's gloriously creamy, give it a taste and pulse in any additional garlic, salt, and pesto desired. I like my dip with 2 cloves of garlic and 2 TBSP pesto. Delish!
  • Transfer to a bowl and serve with choice of dippers: cucumber, celery, carrots, bell pepper or sweet mini peppers, broccoli or cauliflower, pita bread or pita chips, fresh sliced baguette, and/or assorted crackers. Enjoy!

OPTIONAL GARNISH

  • Top with a swirl of pesto. Sliced fresh basil can also be added a tasty topper!
  • Add a few cranks of black pepper and drizzle with olive oil.

Notes

Optional Extra – fresh parsley makes an amazing addition to this dip! Simply add 3-4 TBSP into the food processor with the other ingredients and blend.
Dip may be made in advance for a party or for weeklong snacking. Store in an airtight container in the fridge for 1-3 days.
Nutrition Facts below are estimated for the dip only using an online recipe nutrition calculator. Adjust as needed based on choice of dippers and enjoy!

Nutrition

Calories: 142kcal, Carbohydrates: 12g, Protein: 4g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 0.2mg, Sodium: 273mg, Potassium: 7mg, Fiber: 3g, Sugar: 0.2g, Vitamin A: 51IU, Vitamin C: 2mg, Calcium: 48mg, Iron: 2mg

Delicious Dippers – choose your favorites!

This is your opportunity to clear out your crisper drawer and use up all the leftover bits of vegetables that are tucked away in your fridge.

  1. celery
  2. carrots
  3. bell peppers
  4. sweet mini peppers
  5. broccoli
  6. cauliflower
  7. cucumber
  8. pita bread or pita chips
  9. naan
  10. baguette
  11. crackers
Cannellini Bean Dip on a veggie platter with crackers, cauliflower, celery, mini peppers, carrots, and broccoli

Need a larger batch for a party or meal prep? It’s so easy to make! Simply double or triple the recipe as desired and you’re good to go!

Bean Dip Serving Suggestions

In addition to using it as a sandwich spread, you could also spread it on wraps, veggie burgers, and so much more!

Q: CAN I MAKE THIS DIP IN ADVANCE?

You absolutely can! This speedy dip can easily be made in advance for a party or for weeklong snacking. It can be stored in an airtight container in the fridge for 1-3 days.

I like to store it in a little bento-box style container along with crackers and sliced vegetables for dipping – it’s like my own personal little lunchable but way healthier!

If you get a chance to try this garlic pesto cannellini bean dip recipe, let me know! Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!

Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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