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Appetizers/ Recipes/ Sides/ Snacks/ Vegan Recipes/ Vegetarian Recipes

Basil White Bean Dip + Sandwich Spread

Basil White Bean Sandwich Spread 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.

Basil White Bean Dip + Sandwich Spread

A flavorful dip or sandwich spread made with cannellini beans, basil, and garlic.
Total Time: 5 minutes


  • 1 1/2 cups cooked cannellini beans or about 1 can, rinsed
  • 1/4 cup packed fresh basil leaves
  • 1 clove garlic
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste


  • 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.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!

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  • Reply
    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
      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
    Anna {Herbivore Triathlete}
    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
      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
    Liz @ I Spy Plum Pie
    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
      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
    Chung-Ah | Damn Delicious
    September 15, 2013 at 3:56 pm

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

  • Reply
    Anne Griffin (@GriffinDryGoods)
    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
      September 16, 2013 at 7:28 pm

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

  • Reply
    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
      September 16, 2013 at 7:18 pm

      I’m glad you enjoyed it! 🙂

  • Reply
    Deanna Segrave-Daly
    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
      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
    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
      September 17, 2013 at 8:20 pm

      I’m glad you liked it–dried basil definitely works too! 🙂

  • Reply
    Brenda Williams
    September 30, 2013 at 12:08 am

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

  • Reply
    September 26, 2014 at 8:25 am


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