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    Oh My Veggies » Vegetarian Recipes » Vegetarian Appetizers

    Basil White Bean Dip + Sandwich Spread

    Published: Sep 12, 2013 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Basil White Bean Dip + Sandwich Spread
    This weekend the day of reckoning is finally coming for my garden. I'm going out there, I'm dragging my husband with me, and we are going to weed and prune and we're not going to stop until that garden is in good shape for fall. Because right now, I'm a few dozen cats and a head scarf away from Grey Gardens territory.

    We decided we're also going to tear out the herb garden and start over again. For some reason, I thought rocks would be an effective weed barrier in there, but guess what? Weeds can grow between rocks! Huh, who knew?! So we're pulling out all the plants, somehow taking out the rocks (I'll let Chris figure out that one), putting down a weed barrier, planting new herbs, and then putting the rocks back. This is how you spend your weekends when you grow up. Enjoy your 20s while you can, kids.

    BasilBasil White Bean Dip
    The summer has been pretty unkind to my herbs, so unlike previous years, there will be no big batch of pesto this fall. But I did get enough basil leaves to make this Basil White Bean Dip. White bean dip might not be as glamorous and exotic as hummus, but I love that you can puree white beans with very little oil and they still get super creamy. White beans alone are kind of meh, so for me, adding flavor to white bean dip is a must, hence the fresh basil leaves. Toss in a garlic clove, a little bit of lemon juice, and some salt and pepper, give it a spin in your food processor, and you have a tasty afternoon snack!

    But this dip isn't just for dipping! It makes an awesome sandwich spread too. As a vegetarian, bean dips and hummus serve a dual purpose in a sandwich--not only are they a sandwich spread, but they replace the protein too. I like putting a thick layer of this Basil White Bean Dip on the bread and piling the sandwich high with fresh veggies. If you're packing this as a lunch for work or school, spread the bean dip on both sides of the sandwich--that creates a barrier so the moisture from the fresh veggies won't soak through your bread and make it soggy.

    Recipe

    Basil White Bean Dip + Sandwich Spread

    A flavorful dip or sandwich spread made with cannellini beans, basil, and garlic.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Course: Appetizer, Side Dish, Snack
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Basil White Bean Dip, Basil White Bean Sandwich spread
    Servings: 4 -6 servings as a dip
    Calories: 141kcal
    Author: Oh My Veggies

    Ingredients

    • 1 ½ cups cooked cannellini beans or about 1 can, rinsed
    • ¼ cup packed fresh basil leaves
    • 1 clove garlic
    • 2 tablespoons olive oil
    • 1 tablespoon fresh lemon juice
    • Salt and pepper to taste
    US Customary - Metric

    Instructions

    • Combine the beans, basil, garlic, olive oil, and lemon juice in a food processor. Process until basil is finely chopped and the dip is almost smooth. Season with salt and pepper to taste. If you're using this as a dip, you can top it with toasted pine nuts or fresh basil leaves before serving.

    Nutrition

    Calories: 141kcalCarbohydrates: 15gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 4mgPotassium: 316mgFiber: 3gSugar: 1gVitamin A: 79IUVitamin C: 2mgCalcium: 53mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Snack Recipes, Vegan Recipes, Vegetarian Appetizers, Vegetarian Recipes, Vegetarian Sandwiches & Wraps, Vegetarian Side Dishes 30 minutes or less, basil, beans, gluten-free, snacks, summer

    Reader Interactions

    Comments

    1. Scotia says

      September 14, 2013 at 5:26 am

      P. S. It will be a sandwich spread. My hubs likes a good sprout sandwich and he's not picky and will eat the same thing every day until it is used up. He is a GEM!

      Reply
      • Kiersten says

        September 16, 2013 at 7:40 pm

        Ha! My husband is the same way. When I have leftovers from a recipe, he will happily eat it for days. 🙂

        Reply
    2. Anna {Herbivore Triathlete} says

      September 14, 2013 at 8:20 pm

      This looks amazing Kiersten! I love a good sprout sandwich on seedy bread, the basil white bean dip elevates the sandwich to a whole new level. What kind of bread is that? Looks delicious.

      Reply
      • Kiersten says

        September 16, 2013 at 7:36 pm

        I threw out the bag, but I think it's called Prairie Bread? It's the Whole Foods house brand. 🙂

        Reply
    3. Liz @ I Spy Plum Pie says

      September 15, 2013 at 3:06 am

      Yum! I love using dip as a spread as well, makes sandwiches so much more interesting! This sounds like it would be super versatile, change up the herbs or spices for all kinds of varieties of dip!

      Reply
      • Kiersten says

        September 16, 2013 at 7:35 pm

        Yeah, you could put just about anything in this and I think it would be still tasty! 🙂

        Reply
    4. Chung-Ah | Damn Delicious says

      September 15, 2013 at 3:56 pm

      What a versatile dip! I want to put it on anything and everything!

      Reply
    5. Anne Griffin (@GriffinDryGoods) says

      September 16, 2013 at 1:16 am

      Wow! This looks great! I'm thinking of putting it on an roasted eggplant sandwich. Do you think it would be good with a bit of roasted fennel added in?

      Reply
      • Kiersten says

        September 16, 2013 at 7:28 pm

        I'm not much of a fennel fan, but I think the flavors would work! 🙂

        Reply
    6. Liza says

      September 16, 2013 at 2:18 pm

      I added a quarter cup of pistachios that I had been looking for a way to use -- it was delicious! Thanks for the inspiration.

      Reply
      • Kiersten says

        September 16, 2013 at 7:18 pm

        I'm glad you enjoyed it! 🙂

        Reply
    7. Deanna Segrave-Daly says

      September 16, 2013 at 9:41 pm

      This looks so so good and your comments crack me up (especially the Grey Gardens reference.) And I'll add enjoy your 30s people before the kids drag you down - ha!

      Reply
      • Kiersten says

        September 17, 2013 at 8:27 pm

        I always assume no one gets my Grey Gardens references except for me, so you just warmed my heart a little bit. 🙂

        Reply
    8. Daria says

      September 17, 2013 at 7:53 am

      I made it today for lunch. I didn't have fresh basil, so I used dried, but it is still delicious. I ate it witch spelt flour bread, fresh cucumber, baby spinach and sprouts:) inspired by your photo.

      Reply
      • Kiersten says

        September 17, 2013 at 8:20 pm

        I'm glad you liked it--dried basil definitely works too! 🙂

        Reply
    9. Brenda Williams says

      September 30, 2013 at 12:08 am

      Love this sandwich! Your photos make the food look yummy!

      Reply
      • Kiersten says

        September 30, 2013 at 8:06 pm

        Thank you! 🙂

        Reply
    10. Ben says

      September 26, 2014 at 8:25 am

      Yummy

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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