Balsamic Bean Dip With Fresh Veggies Recipe

This vibrant and flavorful Balsamic Bean Dip, inspired by Bon Appétit's February 2008 issue, is ready in just 5 minutes! Creamy cannellini beans are blended with zesty balsamic vinegar, fragrant olive oil, and a touch of fresh herbs for a dip that's perfect for parties or a quick weeknight snack. Serve with an array of colorful crudités and warm pita wedges for a truly unforgettable experience.

Prep Time 5 mins
Cook Time 5 mins
Calories 152.5 kcal
Protein 11g
Rating 4.4 (8 Reviews)
Balsamic Bean Dip With Fresh Veggies 83

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Balsamic Bean Dip With Fresh Veggies

  • 1 (15-ounce) can cannellini beans
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon plus 1/2 teaspoon balsamic vinegar
  • 1 tablespoon high-quality olive oil infused with sun-dried tomatoes (or regular olive oil)
  • assortment of fresh vegetables (carrots, celery, bell peppers)
  • warm pita wedges

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How to Make Balsamic Bean Dip With Fresh Veggies

  1. Combine 1 (15-ounce) can cannellini beans (drained and rinsed), 1/4 cup extra virgin olive oil, 1 tablespoon balsamic vinegar, and 1 tablespoon chopped fresh parsley in a food processor.
  2. Process until completely smooth, scraping down the sides as needed.
  3. Season generously with salt and freshly ground black pepper to taste.
  4. Transfer the dip to a serving bowl.
  5. Drizzle with 1 tablespoon high-quality olive oil infused with sun-dried tomatoes (or regular olive oil) and 1/2 teaspoon balsamic vinegar.
  6. Garnish with extra fresh parsley (optional).
  7. Serve immediately with an assortment of fresh vegetables (carrots, celery, bell peppers) and warm pita wedges.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

10g

Fat

5g

Carbs

5g