a white bean dip spread out on a wooden board and topped with diced roasted peppers, cucumber, feta cheese and pine nuts
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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 where you can’t seem to cool down no matter what you do. I’m Australian and where I live summer means that 40℃ is considered a normal temperature in Summer. Joy.

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 advance 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 a prettier presentation and is easier to scoop up a good mix of toppings. 

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a white bean dip spread out on a wooden board and topped with diced roasted peppers, cucumber, feta cheese and pine nuts

Mediterranean White Bean Layer Dip

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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Appetizer, Snack
Cuisine Mediterranean
Servings 8 People

Ingredients
  

For the Dip

  • 400g tin cannellini beans drained & rinsed
  • 1 clove garlic
  • ½ lemon juiced
  • 1 tbsp olive oil
  • salt to taste

To Serve

  • 1 tsp paprika
  • ¼ cup cucumber finely diced
  • ¼ cup roasted red capsicum finely diced (see notes)
  • 1½ tbsp pine nuts toasted
  • 25g feta cheese

Instructions
 

  • Add beans, lemon juice, oil and garlic to a food processor and blitz until smooth and creamy, adding more juice or oil if needed. Season to taste with salt and stir to combine.
  • Spread dip out on a serving board and lightly sprinkle over paprika.
  • Top with cucumber, capsicum and pine nuts and crumble over feta cheese. Serve with tortilla chips or pita bread.

Notes

I like to use jarred roasted peppers as they taste great and are so much easier, but if you like you can easily roast your own red capsicums.
Keyword Dip Recipes, Entertaining, Finger Food, Gluten Free, Healthy Recipes, Party Dip, Party Food