Pine Nut and White Bean Dip
Yield: 4

Pine Nut & White Bean Dip
This creamy cannellini bean dip is flavored with garlic and toasted pine nuts, served with toasted ciabatta for a delicious appetizer or snack.
Ingredients
- ¼ cup pine nuts
- ¼ cup grapeseed or vegetable oil
- 1 garlic clove
- 1 [15-ounce] can cannellini [white kidney] beans, rinsed 1 ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup water
Instructions
- Wash hands with soap and water.
- Rinse all fresh produce items under cold running water prior to prepping.
- Set a mesh sieve over a small bowl.
- Heat a small saucepan at medium-low heat. Add pine nuts and oil and cook, stirring often. Cook until pine nuts are golden brown, about 5 minutes. Tip: cut one pine nut in half to confirm it is cooked all the way through center.
- Scrape oil and nuts into mesh sieve and drain. Transfer nuts to paper towels.
- Finely grate garlic into remaining oil.
- Blend beans, salt. pepper, three-fourths of nuts and water in a blender until very smooth. Gradually drizzle in garlic oil and blend until combined.
- Transfer dip to a small bowl and top with remaining nuts.
- Slice ciabatta and toast as desired. Serve bread alongside dip.
Nutrition Facts
Calories
179Fat
19 gSat. Fat
2 gCarbs
1 gFiber
0 gNet carbs
1 gSugar
0 gProtein
1 gSodium
2 mgCholesterol
0 mg