Creamy White Bean Dip for Crostini or Crudité
Looking for a go-to appetizer that feels elegant yet couldn’t be easier to pull off? This creamy white bean dip is smooth, savory, and bright with lemon and garlic, and it works beautifully on everything from crisp crostini to crunchy crudité. It’s the kind of crowd-pleasing dip you’ll want to keep in your back pocket—perfect for entertaining, but just as welcome in a weekday lunch spread.
Pin Recipe
Servings: 4 -8 servings
Calories: 153kcal
Ingredients
For the Dip
- 1 (15.5oz; 439g) can cannellini beans, drained
- 1 anchovy
- 2 tsp tahini
- 1 medium lemon, zested and juiced, about 4 Tbsp
- Pinch of crushed red pepper flakes
- ¼ cup (60ml) extra virgin olive oil
For Serving on Crostini
- 1 baguette, thinly sliced diagonally
- Extra virgin olive oil
- Italian salsa verde, pesto, or chimichurri
- Flaky sea salt
- Lemon zest
- Optional: fresh herbs for garnish, such as basil, thyme, oregano – whatever you like
Instructions
- Make the white bean dip. Place all ingredients except for olive oil in the bowl of a food processor fitted with blade attachment. Pulse until finely chopped. With the motor running, drizzle in the olive oil. Continue blending until the mixture is smooth and creamy. Season with ½ tsp kosher salt and ¼ tsp black pepper. Blend once more, then taste and adjust seasoning as needed. Refrigerate until serving.
- Make crostini. Preheat an oven to 400°F, then line a baking sheet with parchment paper. Place the baguette slices in a single layer, then drizzle each with a bit of extra virgin olive oil. Sprinkle lightly with flaky sea salt, then bake for 10-12 minutes, or until the crostini are crisp and golden brown.
- To assemble crostini: Spread (or pipe) some of the white bean dip on top of toasted crostini, then drizzle a little green sauce on top (I like Italian salsa verde, but pesto or chimichurri are also great!). Finish with a pinch of flaky sea salt, a little extra lemon zest, and fresh herbs (if using). Alternatively, the dip can be plated in a bowl alongside crudité. Enjoy!
Notes
- Nutrition facts do include baguette, but do not include a sauce drizzled on top.
- Make-ahead: This white bean dip can be made up to 3 days in advance. In fact, the flavor improves as it sits! Store in an airtight container in the refrigerator.
- Leftovers: Keep in a sealed container in a fridge for up to 4 days. Give it a quick stir before serving, and if it thickens too much, just mix in a bit of olive oil or warm water to loosen the texture.
Nutrition
Calories: 153kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.3mg | Sodium: 194mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg
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