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Tuscan White Bean Dip

Tuscan White Bean Dip

Tuscan White Bean Dip

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Creamy and dreamy, starring cannellini beans and seasoned by Tuscan Rosemary Salt, zesty lemon juice, and a drizzle of olive oil. Dip, spread, conquer – pair it with radishes, endive leaves, or grilled bread because this recipe makes a gorgeous appetizer or a yummy snack.

Impress the squad or treat yourself – it's vegan, gluten-free, and simply irresistible.

See it in action on TikTok.

Yields
6.0 servings
Prep Time Total Time
12 min 12 min
What You'll Need
  • Strainer
  • Blender
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons 
Tuscan White Bean Dip

Tuscan White Bean Dip

Ingredients

To Make:
  • 1x 15-ounce can cannellini beans, drained and rinsed
  • 1/4 cup olive oil + 2 tablespoon garnish
  • 1 teaspoon Tuscan Rosemary Salt 
  • 2 tablespoons lemon juice
  • 1 garlic clove
To Serve:
  • A sprinkle of India Red Chile Flakes
  • Drizzle of olive oil
  • (Optional) Radishes
  • (Optional)) Endive leaves
  • (Optional) Grilled bread

Get the Spices

Tuscan Rosemary Salt
Tuscan Rosemary Salt

Directions

  1. Drain and rinse the cannellini beans thoroughly under cold water. 
  2. In a food processor or blender, combine the cannellini beans, olive oil, red wine vinegar, Tuscan Rosemary Salt, lemon juice, and garlic.
  3. Blend the ingredients until the dip is a smooth and creamy consistency. You might need to stop and scrape down the sides to ensure even blending.
  4. For the best flavor, you can refrigerate the dip for about 30 minutes to allow the flavors to meld together. However, you can also serve it immediately, if desired.
  5. Transfer the white bean dip to a serving bowl.
  6. Arrange radishes, endive leaves, and grilled bread around the bowl for dipping and scooping.
  7. Optionally, drizzle a little extra olive oil on top of the dip and sprinkle the India Red Chile Flakes on top for presentation.
Appetizer Beans Chile Flakes Dip Easy Gluten-Free Mediterranean Kitchen Party Recipe Snack Tuscan Rosemary Salt Vegan
Tuscan White Bean Dip

Tuscan White Bean Dip

COOK TIME:
To Make:
  • 1x 15-ounce can cannellini beans, drained and rinsed
  • 1/4 cup olive oil + 2 tablespoon garnish
  • 1 teaspoon Tuscan Rosemary Salt 
  • 2 tablespoons lemon juice
  • 1 garlic clove
To Serve:
  • A sprinkle of India Red Chile Flakes
  • Drizzle of olive oil
  • (Optional) Radishes
  • (Optional)) Endive leaves
  • (Optional) Grilled bread

  1. Drain and rinse the cannellini beans thoroughly under cold water. 
  2. In a food processor or blender, combine the cannellini beans, olive oil, red wine vinegar, Tuscan Rosemary Salt, lemon juice, and garlic.
  3. Blend the ingredients until the dip is a smooth and creamy consistency. You might need to stop and scrape down the sides to ensure even blending.
  4. For the best flavor, you can refrigerate the dip for about 30 minutes to allow the flavors to meld together. However, you can also serve it immediately, if desired.
  5. Transfer the white bean dip to a serving bowl.
  6. Arrange radishes, endive leaves, and grilled bread around the bowl for dipping and scooping.
  7. Optionally, drizzle a little extra olive oil on top of the dip and sprinkle the India Red Chile Flakes on top for presentation.

Tuscan White Bean Dip

Creamy and dreamy, starring cannellini beans and seasoned by Tuscan Rosemary Salt, zesty lemon juice, and a drizzle of olive oil. Dip, spread, conquer – pair it with radishes, endive leaves, or grilled bread because this recipe makes a gorgeous appetizer or a yummy snack.

Impress the squad or treat yourself – it's vegan, gluten-free, and simply irresistible.

See it in action on TikTok.

Appetizer Beans Chile Flakes Dip Easy Gluten-Free Mediterranean Kitchen Party Recipe Snack Tuscan Rosemary Salt Vegan
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