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This weekend the day of reckoning is finally coming for my garden. I'm going out there, I'm dragging my husband with me, and we are going to weed and prune and we're not going to stop until that garden is in good shape for fall. Because right now, I'm a few dozen cats and a head scarf away from Grey Gardens territory.
We decided we're also going to tear out the herb garden and start over again. For some reason, I thought rocks would be an effective weed barrier in there, but guess what? Weeds can grow between rocks! Huh, who knew?! So we're pulling out all the plants, somehow taking out the rocks (I'll let Chris figure out that one), putting down a weed barrier, planting new herbs, and then putting the rocks back. This is how you spend your weekends when you grow up. Enjoy your 20s while you can, kids.
The summer has been pretty unkind to my herbs, so unlike previous years, there will be no big batch of pesto this fall. But I did get enough basil leaves to make this Basil White Bean Dip. White bean dip might not be as glamorous and exotic as hummus, but I love that you can puree white beans with very little oil and they still get super creamy. White beans alone are kind of meh, so for me, adding flavor to white bean dip is a must, hence the fresh basil leaves. Toss in a garlic clove, a little bit of lemon juice, and some salt and pepper, give it a spin in your food processor, and you have a tasty afternoon snack!
But this dip isn't just for dipping! It makes an awesome sandwich spread too. As a vegetarian, bean dips and hummus serve a dual purpose in a sandwich--not only are they a sandwich spread, but they replace the protein too. I like putting a thick layer of this Basil White Bean Dip on the bread and piling the sandwich high with fresh veggies. If you're packing this as a lunch for work or school, spread the bean dip on both sides of the sandwich--that creates a barrier so the moisture from the fresh veggies won't soak through your bread and make it soggy.
Recipe
Basil White Bean Dip + Sandwich Spread
A flavorful dip or sandwich spread made with cannellini beans, basil, and garlic.
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Basil White Bean Dip, Basil White Bean Sandwich spread
Servings: 4 -6 servings as a dip
Calories: 141kcal
Author: Oh My Veggies
Ingredients
- 1 ½ cups cooked cannellini beans or about 1 can, rinsed
- ¼ cup packed fresh basil leaves
- 1 clove garlic
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
US Customary - Metric
Instructions
Combine the beans, basil, garlic, olive oil, and lemon juice in a food processor. Process until basil is finely chopped and the dip is almost smooth. Season with salt and pepper to taste. If you're using this as a dip, you can top it with toasted pine nuts or fresh basil leaves before serving.
Nutrition
Calories: 141kcalCarbohydrates: 15gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 4mgPotassium: 316mgFiber: 3gSugar: 1gVitamin A: 79IUVitamin C: 2mgCalcium: 53mgIron: 2mg
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Reader Interactions
Comments
Scotia says
P. S. It will be a sandwich spread. My hubs likes a good sprout sandwich and he's not picky and will eat the same thing every day until it is used up. He is a GEM!
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Kiersten says
Ha! My husband is the same way. When I have leftovers from a recipe, he will happily eat it for days. 🙂
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Anna {Herbivore Triathlete} says
This looks amazing Kiersten! I love a good sprout sandwich on seedy bread, the basil white bean dip elevates the sandwich to a whole new level. What kind of bread is that? Looks delicious.
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Kiersten says
I threw out the bag, but I think it's called Prairie Bread? It's the Whole Foods house brand. 🙂
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Liz @ I Spy Plum Pie says
Yum! I love using dip as a spread as well, makes sandwiches so much more interesting! This sounds like it would be super versatile, change up the herbs or spices for all kinds of varieties of dip!
Kiersten says
Yeah, you could put just about anything in this and I think it would be still tasty! 🙂
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Chung-Ah | Damn Delicious says
What a versatile dip! I want to put it on anything and everything!
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Anne Griffin (@GriffinDryGoods) says
Wow! This looks great! I'm thinking of putting it on an roasted eggplant sandwich. Do you think it would be good with a bit of roasted fennel added in?
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Kiersten says
I'm not much of a fennel fan, but I think the flavors would work! 🙂
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Liza says
I added a quarter cup of pistachios that I had been looking for a way to use -- it was delicious! Thanks for the inspiration.
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Kiersten says
I'm glad you enjoyed it! 🙂
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Deanna Segrave-Daly says
This looks so so good and your comments crack me up (especially the Grey Gardens reference.) And I'll add enjoy your 30s people before the kids drag you down - ha!
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Kiersten says
I always assume no one gets my Grey Gardens references except for me, so you just warmed my heart a little bit. 🙂
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Daria says
I made it today for lunch. I didn't have fresh basil, so I used dried, but it is still delicious. I ate it witch spelt flour bread, fresh cucumber, baby spinach and sprouts:) inspired by your photo.
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Kiersten says
I'm glad you liked it--dried basil definitely works too! 🙂
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Brenda Williams says
Love this sandwich! Your photos make the food look yummy!
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Kiersten says
Thank you! 🙂
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Ben says
Yummy
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