This easy Smoked Salmon White Bean Dip is made with low calorie, high fiber, protein-rich white kidney beans. It’s flavoured with lemon, feta and zesty capers.
I’m welcoming back an old friend today–one who has recently had a makeover. This Smoked Salmon White Bean Dip with Lemon and Capers has replaced a favourite smoked salmon dip that I made and enjoyed for years. That one had a base of cream cheese and mayonnaise, both high in saturated fat. I haven’t made it for a long time because of the high fat content.
This recipe I’m sharing with you today is a healthier option for me and it tastes every bit as good.
I created this recipe using my Creamy Cannellini Lemon Feta Dip as a guide, but changed the seasonings, and added smoked salmon. It’s very similar to hummus, but if you don’t like chickpeas, or just want a change, this is a great option for you.
This smoked salmon dip is a great way to celebrate coastal living and all that it offers. It’s an easy appetizing dip made with high protein cannellini beans. I added lemon and feta cheese to the beans before blending in the smoked salmon. After the first taste test, I decided it needed a little punch, so in went some capers and a sprinkle of pepper.
Cannellini Beans make a great base for a healthy dip
Cannellini beans are also known as white kidney beans or Great Northern beans. They have a mild flavour and are inexpensive. These beans are low in calories, but rich in protein and fiber, making them good for weight loss diets. They’re a good source of B vitamins, particularly B12. They also provide essential minerals like iron, potassium and zinc. Canned organic varieties are readily available.
Using canned beans makes this dip quick and easy to whip up in a food processor or high-speed blender. Just toss in all ingredients and blend, scraping the sides occasionally until the mixture is smooth and creamy.
Serve with fresh veggies, toasted pita chips or your favourite crackers.
Smoked Salmon White Bean Dip with Lemon and Capers
- 1 14 oz. can (398 ml) white kidney beans (cannellini beans), drained and rinsed
- 1/2 cup low-fat feta cheese
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 2/3 cup (2 - 3 oz) hot-smoked wild salmon
- 1 1/2 tbsp capers,, drained
- 1/4 tsp pepper
- Blend all ingredients in a food processor or high-speed blender until very smooth. Store leftover dip in the refrigerator.
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