• Giada's White Bean Dip/Spread

    1 vote
    Servings: 6 appetizer servings
    by Phyllis Smith
    47 recipes
    She calls this a sort of Italian version of hummus. It's excellent for dipping with pita bread or spreading on crostini.


    • 1 15 oz. can Cannellini beans, drained and rinsed
    • 1/2 tsp salt
    • 1/4 tsp ground black pepper, or to taste
    • 1/4 C (loosely packed) fresh Italian parsley
    • 2 Tbs fresh lemon juice
    • 1 garlic clove
    • 1/3 C Olive Oil


    1. In food processor,combine all ingredients except olive oil. Pulse on and off until mixture is coarsely chopped. With the machine running, gradually add the olive oil until mixture is creamy (for a spread, you might use a little less, for a dip the full amount should be right).Adjust seasoning, adding more salt and/or pepper as desired.
    2. Transfer puree to bowl and use as spread on crostini (slice French or Italian bread 1/3" thick, arrange on baking sheet and brush with a little olive oil, bake at 375 about 15 minutes until lightly golden) or as dip for toasted pita bread wedges (brush 1/8 pieces of pita with oil and sprinkle with salt, pepper and a little dried oregano, bake at 400 for about 8 minutes, turn and bake another 8 minutes until crisp and golden).
    3. The puree and the toasted bread or pita can be made up to a day ahead; store puree in refrigerator and breads airtight at room temperature.

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