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Chef John's Herbed White Bean Dip with Toasted Pine Nuts
Thumbnil Chef John's Herbed White Bean Dip with Toasted Pine Nuts

Chef John's Herbed White Bean Dip with Toasted Pine Nuts

Fresh mint, oregano and parsley mingle with cumin in this smooth bean dip.

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PREP TIME (MIN): 15
TOTAL TIME (MIN): 135
SERVINGS 18

Ingredients

  • 2 cans (15 oz. each) cannellini beans, rinsed and drained
  • 1/3 cup olive oil
  • 1/4 cup sliced green onions
  • 1 tablespoon lemon juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 3 cloves garlic, peeled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/2 cup pine nuts, toasted
  • Kellogg's® Town House® Flatbread Crisps - Sea Salt and Olive Oil
Nutrition Information

Directions

1. In food processor bowl combine beans, oil, green onions, lemon juice, vinegar, mint, oregano, parsley, garlic, salt, cumin and pepper. Cover and process until smooth.

2. Transfer to bowl. Cover and refrigerate at least 2 hours. Sprinkle with pine nuts. Serve with Kellogg's® Town House® Flatbread Crisps - Sea Salt and Olive Oil.

Recipe developed by Chef John Mitzewich.

This recipe uses:

Kellogg's® Town House® Flatbread Crisps - Sea Salt and Olive Oil

Kellogg's® Town House® Flatbread Crisps - Sea Salt and Olive Oil

Where to Buy

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