White Bean Spread

White Bean Spread

This spread is super quick and makes a great appetizer.

White Bean Spread with toasted bread and raw veggies

Prep Time:10

Total Time:10

Servings: 8

Ingredients

2 cans cannelini beans reserve liquid
¼ Cup liquid from bean can
2 cloves garlic
½ teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon salt
2 teaspoons black pepper
2 Tablespoons fresh rosemary
2 Tablespoons fresh lemon juice
¼ Cup + 2 tablespoons olive oil
Rosemary and red pepper flakes for garnish

Instructions

Add all ingredients except garnish to food processor and process until smooth.
Serve with a variety of raw veggies and toasted bread.

Notes

This spread can be served, warm or cold
I like radishes, mini bell peppers, and toasted sourdough bread with this dip, but try any veggies you like!

Preferred ingredients – Olive oil for drizzling or in recipes where it is used uncooked: McEvoy Ranch Organic Extra Virgin Olive Oil

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 7.5g | Protein: 2.4g | Fat: 10.9g | Saturated Fat: 1.5g | Sodium: 163mg | Potassium: 114mg | Fiber: 2.1g | Sugar: 0.4g | Calcium: 21mg | Iron: 1mg

Calories: 132kcal

Author: Emily Haygood

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love This White Bean Spread

It’a a delicious veggie appetizer.
It’s filled with good fat (olive oil), protein (beans), and fiber (beans).
It is so quick to make, but also a great company dish.
In larger portions, it makes a great light lunch or dinner.
It’s so easy to make!

roasted okra on a white plate with ranch dressing in a green bowl

Want more appetizer recipes?

Check out all of Savored Joy’s satisfying, nutritious appetizers!