White Bean Dip with Black & Green Olives
“Whole foods like grains and beans release their sugar very, very slowly because of the fiber in them, and they don't give you a sugar rush. They feed your cells as needed, and as a result, you have loads of stable energy that powers you through the day.”
~~~Kathy Freston
I love entertaining and I'm always on the lookout for delicious plant-based appetizers to serve with mocktails and cocktails. I like bean dips because they are easy, fun and I'm likely to have every single ingredient in my kitchen cabinet.
This cannellini bean dip only takes about 5 minutes to put together and it's packed with protein and fiber.
You can serve it with crackers or spread it on some crusty vegan bread. This bean dip also makes a tasty sandwich filling so make enough for left-overs. Plant-based and plant-strong.
Hope you enjoy this white bean dip with olives as much as I did! Don't miss any of Ordinary Vegan's free recipes by signing up here.
- 1 15 ounce box white beans (cannellini or great northern beans rinsed, coarsley chopped) or use fresh
- ½ cup pitted mixed olives, coarsely chopped
- 2 Tbsp coarsely chopped fresh parsley
- 2 Tbsp. extra virgin olive oil
- 1 tsp lemon zest
- ⅓ tsp crushed red pepper flakes (or more to taste)
- 1-2 Tbsp fresh lemon juice
- Salt & fresh ground pepper
- 1 baguette (for serving) or crackers
- Toss beans, olives, parsley, oil, lemon zest, red pepper flakes and lemon juice in a medium bowl
- Season with salt, pepper and more lemon juice if desired
- Top with a little extra lemon zest
- Serve
