Simple, rustic white bean dip becomes an elegant appetizer thanks to a big swirl of homemade pistachio pesto. This recipe is made in a food processor with less than 10 ingredients, and delivers on flavor. Big time.
Having a party anytime soon? Yeah, me neither, but that hasn’t stopped me yet. I can have snazzy dips all by myself, thankyouverymuch.
This white bean dip is creamy and fresh thanks to lemon juice and zest, and gets a burst of bright, earthy flavors from the parsley, basil, and pistachios swirled through every bite. You can use any canned white beans like Great Northern or cannelini for their smooth, creamy texture. Unlike chickpeas that can be a little firm and dry, white beans are soft all the way through and don’t need any special tricks (peel the skin from 200 chickpeas? Yeah, no) to make a super creamy dip. White beans are especially great because their essential nuntrients like folate, magnesium, potassium and manganese all support heart health. They are also full of protein and fiber, which combine with the healthy fats in pistachios and olive oil to keep you full and satisfied.
I made this dip with plans to take it with me on a picnic the next day. I envisioned a jar of this dip with crackers, cheese, strawberries, and a bottle of white wine. Maybe even some cookies or chocolate for dessert. Then, as life does to me, it rained all day. All. Day. There were no picnics, no food photos, no wine, nothing. All of this to say, this dip would be awesome at a picnic or a dinner party, but I ended up bringing leftovers to work to eat with lunch every day. It wasn’t quite as blissful slathered onto toast or scooped up with carrot sticks, but it was delicious either way.
I think you’re going to love this dip! It’s quick, easy, and full of flavor. The entire recipe is made in your food processor, meaning there’s really only one dish to clean when you’re done. Print it out and stick it to your fridge and you won’t be stressed out about what to make next time friends stop by! Or, if you’re like me, make it for yourself and elevate your lunches or snacks all week long. No judgement here if a big bowl of this white bean dip, crackers, and wine becomes dinner one night this week. Maybe add some cheese and sliced veggies, and call it snack dinner. Yes, snack dinner. That’s what we all need right about now. 
As always, I’d love to hear from you! Leave a comment below, or tag me #bakedgreens on Instagram so I can see all your fancy snack dinners! Happy dipping ?
White Bean & Pistachio Pesto Dip
Ingredients
Pistachio Pesto
- 1/2 cup shelled pistachios
- 2 cups fresh herbs I used 1c each of basil and parsley
- 1/4 cup olive oil
- 1/2 teaspoon each salt pepper, and garlic powder
White Bean Dip
- 2 15- ounce cans white beans cannelini or great northern, drained and rinsed
- 1/4 cup olive oil
- Juice and zest from 2 lemons
- 1/4 teaspoon each salt and pepper
- Optional: 1 Tablespoon olive oil for serving
Instructions
- 1. Put all pesto ingredients into the bowl of a food processor, and blend to combine. Scrape down sides as needed, and continue blending until pesto is relatively smooth- some small chunks of herbs and nuts is fine. Scoop pesto into a small bowl and set aside.
- 2. Add all dip ingredients into the same food processor (no need to clean it in between) and blend until smooth and creamy. Transfer dip to a serving dish, dollop with pesto, and swirl with a spoon to gently combine. Top with an extra drizzle of olive oil, if desired.
- 3. Serve dip with crackers and sliced vegetables, such as carrots and cucumbers. Store leftovers in the fridge for up to 1 week.