White Bean Dip with Black & Green Olives

June 17, 2013

White Bean & Olive DipWhite 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.

5 from 1 reviews
White Bean & Olive Dip
Prep time
Total time
This white bean tapenade is handy as a high protein snack. You could also serve it for lunch on salad greens or as a sandwich with vegan mayonnaise.
Recipe type: Appetizer
Serves: 4
  • 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
  1. Toss beans, olives, parsley, oil, lemon zest, red pepper flakes and lemon juice in a medium bowl
  2. Season with salt, pepper and more lemon juice if desired
  3. Top with a little extra lemon zest
  4. Serve



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