Healthy White Bean Pesto Dip

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I know this is hard to believe, but when I go to a party, I am all over the veggie platter ;-).  Being vegan and all, that is my go-to snack at a party.  And what’s the best part of the veggie platter? The dip of course! This healthy white bean pesto recipe is to die for. Perfect for any veggie platter. The creaminess of the white beans mixed with the basil and garlic really set this dish off. If you’ve never tried a white bean pesto recipe, this is a good place to start.

dip

While most dips are loaded with fat, the good news is, this white bean pesto dip isn’t and it tastes just as good!  The secret ingredient… the white beans.  It gives this dip that creamy texture.

Healthy White Bean Pesto Dip

Healthy White Bean Pesto Dip

Rating: 51

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 cups

Healthy White Bean Pesto Dip

Ingredients

  • 2 cups white beans (We use dried beans and soak them overnight and then boil them in the morning until they are soft. About 20 minutes.)
  • 10 leaves of basil
  • 3 cloves of garlic
  • 1 T nutritional yeast
  • 1/4 cup olive oil
  • 1 T dried parsley
  • 1/2 T dried mint
  • 4-5 T water

Instructions

  • Throw everything in the food processor and blend until smooth. That’s it. Easy huh?

You can use this recipe as a dip, or as a sandwich spread. Today I spread some of it on whole wheat lavash bread with some cucumbers and red peppers. It was yummy! It would also make a good pasta pesto sauce too. I hope you enjoy it.

http://mywholefoodlife.com/2012/11/19/healthy-white-bean-pesto-dip/

33 thoughts on “Healthy White Bean Pesto Dip

  1. Are nutritional yeast and brewers yeast the same? It’s been years since I’ve bought it. The dip sounds awesome. Thanks!

    1. I am not sure what brewer’s yeast is. I get my nutritional yeast at the health food store. It has a nutty and cheesy flavor. Really good for you too.

      1. I googled it. I think Brewers Yeast might be a brand of nutritional yeast. Your description sounds the same. I first heard of it from a cookbook called the The Uncheese Cookbook. I always bought it from the bulk food section of my co-op. Thanks!

  2. Will it still work alright if I used canned beans? I just have some I thought I’d try and use up. Or are the dried the best choice?

  3. Great recipes! Thank you so much for keeping me inspired to create more and use yours as well in my cooking. Wondering if you are full on vegan, as every recipe I have come across is. I have 3 girls and we are all oil free, whole food vegan. Keep it up, much appreciated.

  4. Am very interested in this! Do you use the nutritional yeast more for the flavour? or is there some nutritional value in it of which I’m unaware? How do you reconcile it with a “non processed” clean diet approach?

  5. Could you make this with already prepared pesto? I have some in the freezer that I made a while back. Just some white beans and a few cubes of pesto? Hmmm…
    Thanks for all your great recipes on this blog. I am not a vegan (I’ve already subbed chicken broth for veggie broth on several recipes – that’s just what I have in my freezer!) but I am trying for a more whole-food approach to eating. Everything has been delicious so far. :)

      1. I made this yesterday with 3 “cubes” of pesto from my freezer (I freeze it in ice cube trays) and one can of garbanzo beans since that’s what I had in my pantry. It was really good! Hubs and I enjoyed it with carrots, grape tomatoes, and rice crackers during the NFC championship game. Go Seahawks! :)

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