Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy White Bean Dip for Crostini or Crudité Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 32 reviews

This creamy white bean dip is a flavorful, smooth spread made with cannellini beans, anchovy, tahini, fresh lemon, and extra virgin olive oil. Perfect for serving on toasted crostini or alongside fresh crudité, it offers a delightful blend of savory, tangy, and herbaceous notes. A quick and easy appetizer or snack ready in just 20 minutes.

  • Total Time: 22 minutes
  • Yield: 4 servings

Ingredients

White Bean Dip

  • 1 (15.5oz; 439g) can cannellini beans, drained
  • 1 anchovy
  • 2 tsp tahini
  • 1 medium lemon, zested and juiced (about 4 Tbsp)
  • Pinch of crushed red pepper flakes
  • ¼ cup (60ml) extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Crostini

  • 1 baguette, thinly sliced diagonally
  • Extra virgin olive oil, for drizzling
  • Flaky sea salt, for sprinkling

Toppings and Garnishes

  • Italian salsa verde, pesto, or chimichurri
  • Lemon zest, for garnish
  • Optional: fresh herbs such as basil, thyme, or oregano

Instructions

  1. Make the white bean dip: Place the drained cannellini beans, anchovy, tahini, lemon zest and juice, and crushed red pepper flakes in the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped. With the motor running, drizzle in the extra virgin olive oil gradually, blending until the mixture becomes smooth and creamy. Season with kosher salt and black pepper, then blend once more. Taste and adjust seasoning as needed. Refrigerate the dip until ready to serve.
  2. Prepare the crostini: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, then lay the thinly sliced baguette pieces in a single layer. Drizzle each slice lightly with extra virgin olive oil and sprinkle a small amount of flaky sea salt over them. Bake for 10 to 12 minutes, or until the crostini are crisp and golden brown around the edges.
  3. Assemble the crostini: Spread or pipe the chilled white bean dip onto each toasted crostini slice. Drizzle a little Italian salsa verde, pesto, or chimichurri sauce on top for an extra burst of flavor. Finish with a pinch of flaky sea salt and a sprinkle of fresh lemon zest. Garnish with fresh herbs like basil, thyme, or oregano if desired. Alternatively, serve the dip in a bowl alongside crudité for dipping. Enjoy immediately.

Notes

  • The anchovy adds umami depth but can be omitted for a more neutral flavor or substituted with a teaspoon of miso paste for a vegetarian option.
  • Use fresh lemon juice and zest for bright, fresh flavor.
  • Store leftover dip in an airtight container in the refrigerator for up to 3 days.
  • For gluten-free options, serve the dip with vegetable crudité or gluten-free crackers instead of crostini.
  • You can customize the herb garnish according to your preference – parsley, chives, or dill work well too.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian

Find it online: https://ellarecipe.com/creamy-white-bean-dip-for-crostini-or-crudite-recipe/