Plant-Based

Creamy Dill & Cannellini Bean Dip

Make a homemade dip that doubles as a dressing to enjoy 
with sliced raw veggies and prepared leafy greens. Try this Creamy Dill & Cannellini Bean Dip with radishes, cucumbers 
and carrots or toss it with romaine lettuce, shredded carrots, 
red onion, cherry tomatoes and roasted fingerling potatoes 
for an easy lunch.

None
Kelly Brisson

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Servings
10
Prep Time
15 min
Duration
15 min

Ingredients

  • 18 oz BPA-free canned cannellini beans (aka 
white kidney beans), drained and rinsed
  • 1/3 cup chopped fresh dill
  • 1/4 cup extra-virgin olive oil
  • 1 lemon, zested and juiced
  • 1 to 2 large cloves garlic
  • Sea salt and ground black pepper, to taste
  • Vegetables for dipping, such as radishes, 
cucumbers and carrots

Preparation

  1. Place all ingredients except vegetables into a food processor and blend until completely smooth, about 3 minutes. Serve with vegetables of choice.

Nutrition Information

  • Serving Size 3 tbsp
  • Calories 100
  • Carbohydrate Content 9 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 4 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 83 mg
  • Sugar Content 0.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g