This Cannellini Bean Dip is my go-to appetiser when I want something that’s quickly and easily prepared.
My inspiration for this simple recipe came from a holiday in Italy. Some years ago Faye and I stayed for four days in the beautiful Umbrian hill town of Assisi. We ate at a delightful restaurant on several occasions and each time enjoyed their white bean and parmesan crostini. We brought home with us the idea for this simple appetiser. It is easy to prepare, is very tasty and I always have the ingredients on hand; olive oil, garlic, canned cannellini beans and parmesan being store cupboard staples.
Simply whiz the drained cannellini beans, garlic and olive oil together in a small food processor, and season to taste. Make some oven baked crostini and top with the cannellini bean paste and shaved parmesan, or serve with celery and carrot sticks. It is quick, simple and delicious.
With such few ingredients, it is, of course, important, that for the best flavour, they be good quality. I like to use extra virgin olive oil, Maldon sea salt flakes and good quality parmesan, Italian Grana Padano* or Parmigiano Reggiano.
One of the benefits of making your own crostini is that it’s not essential that the bread be fresh, so if you have some leftover baguette (not one that’s very dry) it’s an ideal way to prevent wastage. In addition, the home baked version is infinitely preferable to the store bought as they are often oily and salty. The baked crostini can be stored in an airtight container at room temperature for 3-5 days.
Of course, if you would prefer to serve this dip with a gluten-free option, try my Seed Crackers.
I do hope you enjoy this souvenir from Assisi as much as we do.
Xx Alex and Faye
P.S. For more delicious dip recipes, have a look at these ideas:
- Whipped Feta
- Simple and Delicious Tuna Dip
- Roasted Capsicum Pesto
- Green Goddess Dip
- Easy Hummus
- Caramelised Onion Dip
- The Best Baba Ganoush
- Avocado, Yoghurt and Mint Dip
- Roasted Carrot Hummus
- Cannellini Bean Dip
- Smoked Salmon Pate
Cannellini Bean Dip
- 400 g cannellini beans
- 1 small clove of garlic
- 2 tablespoon olive oil extra virgin
- sea salt and pepper to taste
- Parmesan cheese shavings (optional)
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Drain beans in a colander and rinse with running water. Drain well.
- Place beans, garlic, and olive oil into a small food processor. Whiz to process.Add salt flakes and freshly ground black pepper to taste.Check that the paste is the consistency you require; add more oil if necessary.
- Serve in a nice bowl with crudites (celery, carrot and radish are my favourites) or with toasted bread and parmesan shavings.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Oh this was a winner. I’m already thinking about when I can make it again. thank you Alex!
Hi Cassie, I am so pleased that you enjoy the Cannellini Bean Dip – it is a favourite of mine also! 🙂
This has been my go to snack for the past few weeks. I make another batch as soon as I’m running low and have tried it with roasted garlic which is amazing. It’s helped me keep my snacking healthy while still being delicious!
Hi Sophia, thank you for your feedback on our Cannellini Bean Dip. I am delighted to hear how much you enjoy it; it’s always good to have a healthy snack. :-=)
Wow! Awesome yet easy to make for a single guy who can’t boil water. Thank You!
Thank you! I am so glad you enjoyed it 🙂
Yum!! This is such a great way to use cannellini beans! I have a pantry full of canned beans and this was the perfect use for them. I added shaved parmesan on top and had them with wheat crackers.
I am so pleased that you enjoyed the Cannellini Bean Dip, Mary. It’s always good to have recipes which are easily made from store cupboard ingredients. 🙂
An easy recipe and so versatile as it can be served with crackers, veggie sticks, pita chips etc. A great alternate to hummus.
Thank you Mayuri; it is very versatile and makes a healthy snack. 🙂
I just tried it, and my partner loved it.
Thank you for letting me know Samar. I am so glad that you enjoyed it. 🙂
This was amazing. I look forward to trying your other dips.
I am so pleased that you liked it, Fran! Let me know if you try other recipes 🙂
Recently moved to a new house and we started cooking so this is perfect. I cant thank you enough. Delicious!
That is great, Nelly! Thank you for letting me know 🙂
Yes! Bean dips can be so filling…when I don’t feel like going for soups for my appetizers, bean dips do come in handy!
A can of beans is a very useful item. I love to make a dip with them but there are so many other ways in which to use them. 🙂