This Creamy Cannellini Lemon Feta Dip is an easy appetizer for holiday parties or casual get-togethers. Made with cannellini beans, it is similar to hummus but made without chickpeas. Serve with veggies or pita chips.
What’s that? you ask. This Creamy Cannellini Lemon Feta Dip is a fancy name for White Bean Dip. Basically, it’s the Italian version of hummus. If you’re like me, and not a fan of chickpeas, white beans (or cannellini as they’re called by Italians) are an ideal alternative. But this appetizer is so much more than just plain white bean dip!
It has hints of lemon and garlic and a subtle salty flavour from feta cheese. I drizzled the top with a lemon-infused olive oil for some extra flavour, but that’s certainly optional if you don’t have any on hand. If you love those gourmet infused olive oils as much as I do, you might want to try a rosemary infused oil on this one, too.
Isn’t this Cannellini Lemon Feta Dip a perfect appetizer for either a summer or winter party?
Let me answer that (yes) and tell you five reasons why.
- it’s delicious!
- it’s nutritious
- it’s something your gluten-free guests can eat
- you can dress it up and make it look festive with seasonal colours or herbs
- you can make it ahead of time
When I’m hosting a dinner or a party, I’m always on the lookout for dishes that I can make ahead of time. I like to relax and spend time with my friends, instead of being stuck in the kitchen. This Creamy Cannellini Lemon Feta Dip is a perfect candidate for a make-ahead dish, as it is actually better the second day, once the flavours have blended.
Serve in individual tiny cups or in a bowl. Garnish with finely chopped herbs or a little grated lemon zest. This white bean dip is a definite crowd-pleaser, and if you offer veggies with it, you’ll make your gluten-free friends happy, too.
Creamy Cannellini Lemon Feta Dip
Ingredients
- 1 14 oz can (398 ml) white beans or cannellini beans,, rinsed and drained
- 2 cloves garlic,, peeled
- 2 tbsp lemon juice
- 1/2 cup crumbled feta cheese
- 1/4 cup plus 1 tbsp extra-virgin olive oil
- pinch salt and pepper
Garnish
- 1/4 cup Italian parsley leaves, pomegranate arils, or fresh herbs for garnish
Instructions
- Put all ingredients except 1 tablespoon olive oil in a food processor and blend until very smooth and creamy. *Note: this dip is too thick for a high-speed blender.
- Transfer to a shallow serving bowl and garnish with pomegranate arils and chopped parsley. Drizzle with remaining tablespoon of olive oil.
- Serve with raw vegetable sticks, pita bread triangles, or your favourite crackers.
Notes
Nutrition
Here’s another fresh veggie idea you might like!
Fresh Veggie Zucchini Roll-Ups
Looking for other dip ideas?
Fire Roasted Tomato Goat Cheese Dip
kathi @ laughingspatula says
Anything with feta gets me! What a beautiful appetizer to serve on T-day and so easy to make….doubt mine would be as pretty as your pic but love the garnish ideas!
Flavour & Savour says
Hi Kathi, Thanks! It’s a super easy garnish. I think fresh chopped cranberries would be pretty too.
Sarah says
this looks delicious! pretty much anything with feta and I’m hooked 😛
Flavour & Savour says
Hi Sarah, Thanks! I love feta too, but I think this would be equally as good with goat cheese.
Dana says
Elaine, this is *so* gorgeous and festive! I love the colors and the dip itself looks oh-so-smooth. I’d probably “accidentally” eat the entire thing myself. Haha.
Flavour & Savour says
Thanks Dana! And guess what? It tastes even better the second day. Score.
Cathy says
I’m with you on preparing food ahead of time! It’s great to have a hummus alternative for people who don’t enjoy chickpeas. I’ve pinned this one!
Flavour & Savour says
Thanks Cathy! Three cheers for make-ahead dishes!
Meaghan says
This looks so festive and delicious! Will definitely add this to my holiday planning. Great alternative to hummus!
Kiki Johnson says
This sounds amazing! Lemon, garlic, olive oil and parsley …that sounds like vacations in Greece! I personally prefer white beans over chickpeas as they are lower in calories while still providing all that good protein! Dressing the dip up with pomegranate seeds is a good idea! Might try this for the next dinner party. Thanks for the great recipe
Cheers,
Kiki
Flavour & Savour says
Thanks, Kiki! I didn’t know about the calorie count difference. One more reason to like this dip!Thanks for stopping by.
Stacia says
I just made this and it tastes good. I wish I had read the recipe correctly because I added a half of cup of parsley leaves (instead of 1/4) and my dip is tinted pretty green. It would make a nice addition for a Christmas dip or perhaps as Easter “grass” around a vegetable tray. I did find I needed to add a tablespoon more of EVOO to get the consistency my family likes for a vegetable dip.
Denise from Urb’n’Spice says
This is one of the most delicious dips I have ever tasted, Elaine! (and I make a lot of healthy dips). Bravo! And so very pretty, too. My hummus has certainly lost status after tasting your gorgeous Creamy Cannellini Lemon Feta Dip. Thanks so much for sharing. We love it! ❤️😋
Flavour & Savour says
Thanks so much, Denise! It’s a favourite with us too.