Lemon Dill Cannellini Dip
This creamy whipped lemon dill cannellini dip is incredibly delicious and super easy to make in just 5 minutes. Simple but loaded with flavor, this budget-friendly white bean dip comes together with pantry ingredients and it's perfect with raw veggies, crackers, or pita chips!
Equipment
- 1 Blender
Ingredients
- 15 Ounces Cannellini Beans, including the liquid in the can (see note 1)
- 12 Ounces Cauliflower, cooked (see note 2)
- ¼ Cup Lemon Juice,
- 2 Tablespoons Nutritional Yeast, see note 3
- 1 Tablespoon White or Yellow Miso Paste, see note 4
- 1 + ½ teaspoons Granulated Onion
- 1 + ½ teaspoons Granulated Garlic
- 2 teaspoons Dried Dill, see note 5
Instructions
- Add all but one ingredient to the blender: Add all the ingredients to the blender EXCEPT the dill. Remember, this recipe includes the liquid in the can of cannellini beans (if using canned. If you don't have this, you can use around a half cup ice cold water, adding as needed to blend.)
- Blend: Place the lid on the blender and blend on high for about 90 seconds or as long as two minutes for next level creamy cannellini bean hummus. If you do not have a high-powered blender (such as a Vitamix or Blendtec), you may need to either stop and scrape down the sides every so often with a spatula, or you may need a bit more liquid to blend. Try adding a tablespoon of ice water and using a spatula (stop the blender first!) to move the dip to allow the liquid to get down to the blades.
- Taste and adjust: Now is the best time to adjust the flavor of the base. Is it salty enough? If not, add a teaspoon of miso (or a quarter teaspoon of salt). Is it acidic enough? If not, add a tablespoon of lemon juice. Blend again and taste again. Adjust until you are happy with it.
- Add the dill: Add the dried dill (or chopped fresh dill, if using). Pulse or blend on a low speed for 4-8 seconds until the dill is fully mixed in but not pulverized.
- Store: Scrape the contents of the blender (I like a blender spatula to get every last bit) into a jar or airtight container and refrigerate your white bean dip for up to 5 days. It can be used right away, but if you want it to be cold, refrigerate it for at least 2-3 hours before using. You can also warm it up if you prefer!
Notes
- White Beans: I generally always have cannellini beans on hand, both because I cook them from dried cannellini beans (in my Instant Pot) and and because I keep some cans handy for when I don't have any prepped. Any white beans will work for this recipe, by the way!
- Steamed Cauliflower: This seems like a weird ingredient to have in here, but hear me out: it increases the bulk of the white bean dip without adding many calories, it sneaks in more veggies (cruciferous veggies at that!), and you can't taste it! I use frozen cauliflower in this recipe (florets or riced cauliflower, it doesn't matter because it's getting blended up), but if you use fresh just cook it until it's soft.
- Lemon Juice: While fresh-squeezed tastes the best, I know not everyone has lemons in the house at all times (even I don't!). The best bottled lemon juice in my opinion is Italian Volcano brand. It's an organic lemon juice with only one ingredient and the flavor is very close to fresh. I buy mine in a 2-pack from Costco!
- White or Yellow Miso Paste: This is to replace the salt in the recipe, but I also love the little hint of umami flavors. Per Dr. Michael Greger of NutritionFacts.org, the soy in miso has a protective effect so the sodium in miso paste will not affect us negatively.
- Nutritional Yeast: This recipe uses a tiny bit of nutritional yeast for the savory and nutty flavor. It does NOT make the white bean dip taste cheesy (though I will be posting a cheesy hummus recipe soon!).
- Dried Dill: I always have dried herbs on hand and find them to be much more economical than fresh herbs. If you grow your own herbs or don't mind paying the premium, feel free to use fresh here—just make sure to use about 3 times the amount as I indicate for dried, as the dried herb is more of a concentrated flavor.
Nutrition
Serving: 0.3cupCalories: 48.5kcalCarbohydrates: 8.6gProtein: 3.3gSodium: 56.5mgPotassium: 208mgFiber: 4.4gSugar: 0.5gVitamin A: 0.7IUVitamin C: 0.9mgCalcium: 19.3mgIron: 0.9mg
Tried this recipe?Let us know how it was!