Best Cannellini Bean Dip Recipes

SPINACH AND CANNELLINI BEAN DIP

Steps:

• In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
• Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
• Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

SUN-DRIED TOMATO AND CANNELLINI BEAN DIP

Steps:

• Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.

AVOCADO & CANNELLINI BEAN DIP

Steps:

• Scoop the avocado flesh into a blender or small food processor. Add the beans, garlic, spices, lemon zest and juice and oil. Blitz until completely smooth, loosening with 50-100ml water, if needed. Season.
• Spoon into a bowl and top with extra chilli flakes and avocado oil. Serve with the seeds scattered over, and crackers or crudités, if you like.

CHICKPEA AND CANNELLINI BEAN DIP

Steps:

• Add all of the ingredients into a food processor bowl as you prepare them.
• Pulse until the dip reaches desired consistency, adding more olive oil or some water if it's too thick. I like mine almost smooth.

HEALTHY SPINACH AND CANNELLINI BEAN DIP

Steps:

• In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat.
• Add the garlic and cook until fragrant, about 1 minute.
• Add one bag of spinach and cook for 2 minutes until wilted. Repeat with the remaining bag of spinach. Let the mixture cool for a few minutes.
• Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
• Blend until the mixture is smooth.

ITALIAN SAUSAGE & CANNELLINI BEAN DIP

Steps:

• 1. Brown, and break apart while cooking, the Italian sausage in a heavy skillet on medium heat to prevent burnt meat. If you prefer something spicier, get the Hot Italian bulk sausage. Or, you can use regular bulk sausage. Once the meat is cooked through, drain fat off by letting the meat cool on paper towels.
• 2. While the sausage is cooking, chop the onion, red pepper, slice the drained black olives into a medium bowl to add later.
• 3. Put the 2 cans of drained cannellini beans in a large bowl with the can of chopped green chilies. I used my metal potato masher [not a small squared shapes plastic masher] to start mixing the beans and the chilies.
• 4. Add the two cans of undrained Rotel diced tomatoes, and 1 block of cream cheese at a time, and blend it in with the potato masher until roughly smooth. Blend in the sour cream, garlic, and black pepper with the potato masher until the mixture is fairly smooth.
• 5. Add the cooled, drained, sausage as you break the meat apart into smaller pieces. Add the bowl of chopped veggies and fold it all into the mixture until well blended. If you have a lid for your large mixing bowl, just snap it on, and chill several hours before serving. I had to divide my batch between two large rectangular containers with tight fitting lids.

SPINACH AND CANNELLINI BEAN DIP

Steps:

• 1. In a large nonstick skillet, heat 1 teaspoon olive oil over medium heat. Add half the garlic and cook until fragrant, about 30 seconds to 1 minute. Add 1/2 the bag of spinach and cook until fully wilted, about 2 to 5 minutes. (If there are still large unwilted stems at that point, cut them off.) Remove spinach to a bowl to cool, and repeat the whole process with another teaspoon olive oil and the remaining half of the garlic and spinach. 2. Combine the remaining olive oil, spinach, beans, lemon juice, balsamic vinegar, salt, and pepper in a food processor. If it all doesn't fit at first, pulse a few times with 1/2 the spinach, and then add the rest. 3. Blend until mixture is to the consistency you like. Serve with tortilla, pita, or veggies.

CANNELLINI BEAN DIP

Steps:

• In skillet, heat oil. Add red onion and garlic and sauté. Season with salt and pepper.
• Add onion mixture to food processor. Add remaining ingredients, except cilantro or parsley, pulse until slightly chunky.
• Stir in cilantro or parsley. Serve with vegetables.

CANNELLINI BEAN, ASPARAGUS, AND BASIL DIP

Steps:

• Chop off and discard the tough ends of the asparagus stalks. Chop the asparagus into pieces. Boil asparagus in some water, till asparagus is tender. Drain well.
• Place asparagus in a blender with all other ingredients. Puree to desired consistency.
• Serve chilled with vegetable crudites, chips or pita bread.

CANNELLINI BEAN DIP

Steps:

• Mix all the ingredients for the spice mix. You can use ready ground powders however it's better to use whole spices, dry fry, and put through a spice/coffee grinder.
• Fry the onion and garlic on a low heat in half the olive oil for 5 minutes. Once softened, add the spice mix and nigella seeds. Cook for a further 5 minutes before adding the beans.
• Once the beans a fully heated through, add the lime juice, salt and fresh coriander and mash with the back of a fork.
• Pour into a serving bowl and garnish with the remaining olive oil and a few sprigs of fresh coriander.