Go Back

White Bean Dip with Greek-Inspired Toppings


  • 1 15.5 oz

    can cannellini beans

  • 1 15.5 oz

    can garbanzo beans

  • 3

    cloves garlic

  • zest and juice of 1 lemon

  • 1/4 cup

    extra-virgin olive oil

  • salt and pepper to taste


  • Place all the ingredients in the bowl of a food processor and whizz until thoroughly combined and creamy.¬† Spread dip onto a large plate or serving platter and top with the following:1/2 cup quartered grape tomatoes
    1/2 cup chopped English cucumber
    1/4 cup chopped Kalamata olives,
    1/4 cup crumbled feta (Vegan feta may be substituted.)
    1/4 cup fresh dill
    Serve with pita chips or crudité