White Bean Dip With Toasted Pita Chips
Creamy white bean dip with toasted almonds and fresh herbs, perfect for snacking or entertaining, complemented by crunchy pita chips and colorful peppers.
Ingredients
- 1/4 cup soft bread crumbs
- 2 tablespoons water ⓘ
- 1 red or yellow bell pepper ⓘ
- 15 to 19 ounces canned cannellini beans or Great Northern beans, drained and rinsed ⓘ
- 1/4 cup toasted slivered almonds ⓘ
- 3 cloves minced garlic
- 2 tablespoons lemon juice ⓘ
- 2 tablespoons olive oil ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon ground red pepper ⓘ
- 2 teaspoons snipped fresh oregano or basil or 1/2 teaspoon dried herbs ⓘ
- purple kale leaves (optional) ⓘ
Instructions
- Combine bread crumbs and water in a small bowl and set aside to soak.
- Cut the bell pepper into triangles or strips approximately 1 inch wide and set aside.
- In a food processor or blender, combine drained cannellini beans, toasted slivered almonds, minced garlic, lemon juice, olive oil, salt, red pepper, and herbs.
- Process until smooth and creamy, adding soaked bread crumbs if needed to adjust consistency.
- Taste and adjust seasoning as desired.
- Serve with sliced bell peppers and toasted pita chips.
Tips & Substitutions
For a creamier texture, consider adding a tablespoon of tahini or a splash of vegetable broth. If you want a bit of heat, you can incorporate some crushed red pepper flakes. Substitute the cannellini beans with chickpeas for a different flavor profile. Fresh herbs like basil or oregano enhance the dip's freshness, and feel free to use store-bought pita chips for convenience.
Serving Suggestions
This dip is perfect for gatherings, served with toasted pita chips and fresh vegetable sticks like cucumber and carrot. You can also serve it alongside a refreshing salad, such as White Bean, Tomato And Basil Salad, to create a light meal. For a Mediterranean flair, add olives and feta cheese to the platter.
Storage & Reheating
Store leftover white bean dip in an airtight container in the refrigerator for up to 3 days. When ready to serve again, you can stir in a bit of olive oil to restore creaminess. Reheat gently in the microwave, or enjoy it cold, as the flavors deepen after a day in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of White Bean Dip With Toasted Pita Chips contains roughly 228 calories, with 6g protein, 40g carbohydrates, and 8g fat. It is an excellent source of iron (55% of the Daily Value), dietary fiber (43% of the Daily Value), and calcium (35% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 621mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, you can prepare the dip a day in advance. It actually tastes better as it sits, allowing the flavors to meld. Just store it in an airtight container and refrigerate. Remember to give it a good stir before serving, and adjust the consistency with a drizzle of olive oil if it thickens.
What can I use instead of slivered almonds?
If you have nut allergies or prefer a different flavor, you can substitute slivered almonds with sunflower seeds or pumpkin seeds. Both options provide a nice crunch and complement the dip well. For a creamier texture, you might also try adding a tablespoon of tahini instead of nuts.
Is this dip suitable for a vegan diet?
Absolutely! This white bean dip is entirely plant-based, making it a great option for vegan diets. All the ingredients, including the olive oil, beans, and herbs, align perfectly with vegan recipes. Pair it with your favorite veggies and enjoy a healthy snack or appetizer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).