These days we are putting those cans of beans to work. I’ve never felt so happy to see a little stockpile of beans in my pantry, and I’m guessing you feel the same. Cannellini are one of my go-to favorites.
Not only is this dip fast and easy, but it’s also really inexpensive. This cannellini bean dip tastes fresh and lush at the same time, and there’s something very special about a homemade dip or spread, versus the store-bought stuff.
Add the Parmesan, cayenne or hot sauce, and salt and pepper and puree until smooth. If the dip is thick, you may add another tablespoon or two of olive oil or water. Make sure to season generously with pepper, and add salt judiciously—you can always add more at the end, but the Parmesan adds salt as well.
If you like, top the dip with a sprinkle of parsley or paprika. If you happen to have a couple of fresh herb sprigs lying around, tuck those into the side.
Make Ahead Dip
Cannellini bean dip can be made a couple of days ahead of time and refrigerated, but it best served at room temperature. Serve with pita or tortilla chips or raw vegetables or crackers.
More Homemade Dip Recipes:
Cannellini Bean Dip with Lemon and Parmesan
- 1 14.5- or 15-ounce can cannellini beans drained and rinsed
- 2 tablespoons minced shallots
- 3 tablespoons extra virgin olive oil
- Strained juice and finely grated zest of 1 lemon
- ⅓ cup finely grated Parmesan cheese
- Pinch cayenne pepper or a couple of dashes of hot sauce
- Coarse or kosher salt and freshly ground pepper to taste
- Minced fresh parsley or paprika to garnish (optional)
- Place the beans, shallots, olive oil, and lemon juice and zest in a food processor or blender and pulse to combine well. Add the Parmesan, cayenne or hot sauce, and salt and pepper and puree until smooth. If the dip is thick, you may add another tablespoon or two of olive oil or water.
- If you like, top the dip with a sprinkle of parsley or paprika.
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