Cannellini bean dip

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Cannellini bean dip

A healthy and easy to prepare legume dip
Servings 4 people
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • Immersion Blender
  • Saute pan


  • 2 cans cannellini beans drained and lightly rinsed
  • 3 tbsp pig lard or 2 tbsp of extra virgin olive oil
  • 3 cloves of garlic, minced
  • 4 sage leaves or 1/2 tbsp of dried sage
  • 1/4 cup stock, preferably vegetable
  • salt & pepper to taste


  • Gather all of your ingredients
  • In a large sauté pan melt the lard (or heat the oil) and lightly sauté the garlic and the sage 
    3 tbsp pig lard, 3 cloves of garlic, minced, 4 sage leaves
  • Add the beans and cook for about 5-10 minutes. Add a little salt and pepper 
    2 cans cannellini beans drained and lightly rinsed, salt & pepper to taste
  • Place the beans in a blender (or immersion blender) and blend till reduced to a cream. Add the stock to the desired consistency. 
    1/4 cup stock, preferably vegetable
  • Serve warm with crackers and crudités and make sure you drizzle a little extra virgin olive oil for extra flavor 
Author: Rebecca
Calories: 347kcal
Cost: $
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Italian
Keyword: antipasto salad, appetizer, Beans, Dip, healthy dip, party food, Quick & Easy, sandwich spread


Calories: 347kcal | Carbohydrates: 47g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 70mg | Potassium: 1006mg | Fiber: 11g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 7mg

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