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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
Servings: 8 People
Course: Appetizer, Snack
Cuisine: Mediterranean
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Spread dip out on a serving board and lightly sprinkle over paprika.
  3. 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.