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

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Balsamic Bean Dip With Fresh Veggies

  • White Kidney Beans
  • 1/4 cup extra virgin olive oil + 1 tablespoon high-quality sun-dried tomato infused olive oil (or regular olive oil)
  • Balsamic Vinegar
  • Oil
  • Assorted Crudites
  • Pita Bread

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.

Chef's Tip for Extra Flavor

Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

10g

Fat

5g

Carbs

5g