Recipe: Creamy Dill Bean Dip

Recipe: Creamy Dill Bean Dip

Getting tired of your hummus and guac? Me neither. But, if you’re looking for another nutrient dense dip option, try this protein-packed bean dip. Super easy to make, delicious with veggies or pita, or as a spread in a lettuce wrap.

Cannellini beans are high in protein providing 8 grams per half cup! They are also a great source of soluble and insoluble fibre, which is good for cholesterol and blood sugar. They also contain a good amount of B vitamins including B12, iron, potassium and zinc!


Makes 10 – 3 tbsp servings

  • 2¼ cups BPA-free canned cannellini beans, drained and rinsed
  • cup chopped fresh dill
  • ¼ cup extra-virgin olive oil
  • 1 lemon zested and juiced
  • 1-2 large cloves of garlic
  • sea salt and ground black pepper to taste
  • veggies of choice

Put all your ingredients (except for the veggies) in a food processor and blend until smooth, somewhere around 3 minutes. Transfer to a bowl and enjoy with sliced veggies or anything else that tickles your fancy.

1 comment

Been making this for a couple of years and I love it. I use parsley instead of dill and have, at times, roasted beets and added it to the dip for an impressive guest-worthy dip. I have also added roasted garlic if I have some on hand (I roast it with the beets if I am making the beet one).

Tracey Eisenberg

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