Greek White Bean Dip

Looking to elevate your crudité board or add some Mediterranean flair to your next gathering? Look no further than this Greek White Bean Dip – a creamy, dairy-free delight that's as easy to make as it is delicious to devour!

Made with cannellini beans, garlic,  yogurt, and a squeeze of fresh lemon juice, this dip is smooth, velvety, and oh-so-satisfying. And the best part? It's dairy-free, thanks to the magic of cashew or coconut yogurt, making it perfect for anyone. 

Whether you're hosting a backyard barbecue, planning a picnic in the park, or simply craving a healthy and delicious snack, this Greek White Bean Dip is the perfect choice. Serve it up with warm pita bread, crisp veggies, or your favorite pita chips. 🇬🇷🥒🍋

Greek White Bean Dip 

6-8 servings

Ingredients

2 (15-ounce) cans cannellini beans, drained, rinsed

1 garlic clove, peeled

1/2 cup plain unsweetened cashew or coconut yogurt

1 tablespoon fresh lemon juice

Salt and pepper to taste 

1 cup tomatoes, small diced 

1 cup mini cucumbers, small diced

1/2 cup pitted Kalamata olives, chopped

1 tablespoon fresh parsley leaves, chopped

1 tablespoon fresh dill, chopped

As needed, Extra-virgin olive oil

Procedure

1. In a food processor add beans, garlic, yogurt, and lemon juice. Puree until smooth, about 2-3 minutes. Season with salt and pepper. Adjust seasoning to taste by adding more lemon juice, garlic, and salt. 

2. Spread dip into a large shallow bowl.

3. In a small bowl mix chopped tomatoes, cucumbers, Kalamata olives, and parsley. Season lightly with salt & pepper. 

4. Garnish the bean dip with chopped vegetables. Sprinkle dill on top and drizzle extra virgin olive oil. 

5. Serve with warm pita bread sliced, your favorite seasonal vegetables, or pita chips.