Festive White Bean Dip
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  • 2 cups white navy or cannellini bean s- soaked overnight, rinsed and cooked until tender
  • 2 cloves garlic
  • 2 Tbsp fresh lemon juice
  • 1/3 cup olive oil
  • ¼ cup fresh Italian parsley leaves
  • salt
  • freshly ground pepper
  • 1 tsp dried oregano
recipe by STIR Cooking School



Red Dip - 2 roasted beets(roast for 45 min. 400 degrees)

Green Dip - 1 cup cooked edamame


-Dip crudités, pita, roasted veggies on a skewer

Place all ingredients in food processor, pulse until coarsely chopped. Season with salt and pepper.

Place in bowl or individual mini bowls or jars and serve with dippers.

Red Dip-Add roasted beets to the white dip and mix well.

Green Dip-Add edamame to white dip and mix well.

For a super festive look, layer the 3 colours of bean dip in a small glass jar and place raw veggies sticks into the dip for fun individual appies. (Cuts down on those double-dippers too).