Mediterranean Layered White Bean Dip

Winter is almost at an end and for the first time in my life, I’m actually looking forward to summer. Don’t get me wrong, I practically hate summer. Why, you ask? The heat. The sweltering summer days were you can’t seem to cool down no matter what you do. I’m Australian and where I live summer means that 40’c is considered a normal temperature.


But all the same, this year I can’t help but look forward to it. Why? Because I love entertaining and summer also means outdoor barbecues and family get together’s and I’m excited for the food and the fun. For the food and family not the heat and sweat. So when summer does come, we all need to be prepared with a collection of party favourites that will impress any guest (not to mention easy, right?) and my Mediterranean Layered Bean Dip certainly fits the bill.

Creamy garlic dip spread out thin on a rectangular cutting board with diced roasted red sweet peppers,  diced cucumber, crumbled feta and toasted pine nuts scattered over the top.

It’s seriously easy and quick to make, meaning you can spend more time with your guests instead of being stuck in the kitchen. It can even be made in advanced and topped just before serving. 

This dip is great served with just about anything from tortilla or pita chips to raw veggies such as carrot and celery sticks or any kind of crackers! I like to serve it spread out on a platter because it makes for prettier presentation and is easier to scoop up a good mix of toppings. 

Mediterranean Layered White Bean Dip

  • Servings: 6
  • Difficulty: easy
  • Print


For the Dip

1 x 400g can of Cannelloni Beans, drained and rinsed
1 Clove Garlic
1 Lemon, juiced
1 tbsp Olive Oil
Salt, to taste

To Serve

1 tsp Paprika
1/4 cup Cucumber, finely diced
1/4 cup Roasted Peppers, finely diced (see note)
1 1/2 tbsp Pine Nuts, toasted
25g Feta Cheese


  1. Add the beans, lemon juice, oil and garlic to a food processor and blitz until smooth and creamy, adding more juice and oil if needed. Season to taste with salt.
    2. Spread dip out in a serving platter and lightly sprinkle on paprika.
    3. Top with cucumber, roasted peppers and toasted pine nuts, leaving a 1cm boarder. Crumble over feta cheese
    4. Serve with tortilla or pita chips.

Notes: I like to use jarred roasted peppers as they taste great and it’s so much easier, but if you like you can roast your own red capsicums.

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7 thoughts on “Mediterranean Layered White Bean Dip

  1. I’ve never seen a dip served like this before, so quite exciting to try! And if a dish has beans, it’s got to be full of that flavor that you can never stop enjoying! Yum.

    Liked by 1 person

  2. Love the idea of layering the dip on a wooden board – more surface for those delicious toppings than with a deep bowl! NICE! I will try this!

    Liked by 1 person

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