Cannellini and pine nut dip

    25 min

    I made this as an alternative to tomato sauce for a pizza topping, but I think it was even better the next day as a dip. The amount of ingredients I used only makes about 250ml, so you may want to double or triple the amounts if making for a party.

    21 people made this

    Serves: 8 

    • 2 tablespoons pine nuts
    • 2 teaspoons chopped fresh basil
    • 1 teaspoon chopped fresh oregano
    • 175g tinned cannellini beans
    • 2 cloves garlic, cut in half
    • 1 teaspoon lime juice
    • 1 plum tomato, roughly chopped
    • sea salt and black pepper to taste
    • 1 tablespoon olive oil

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Place the pine nuts, basil and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.

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    Reviews in English (18)


    I love this. I made it the first time just like the recipe. It was great to dip pitas and veggies in. I made it a second time and added a bunch of sun dried tomatoes tomatoes. I can't wait to try new variations! Thanks!  -  01 Jan 2009  (Review from Allrecipes US | Canada)


    Big hit at the Chirstmas party! Doubled the recipe due to numbers only complaint was a little to much garlic. Will make again with 1/2 to 2/3 the amount of garlic.  -  27 Dec 2008  (Review from Allrecipes US | Canada)


    We are garlic wimps! The two cloves that I put into the dip, were over-whelming. I had to do something to mellow it out. I baked the dip in the oven for about 45 minutes. It helped some. Then I added some parmesan cheese to it. We ate it all! My husband complained about the garlic burping back on him, but I was fine. Love how easy it was to make, though. Maybe garlic wimps like us, need to just use garlic salt instead?? Thanks.  -  03 Jan 2009  (Review from Allrecipes US | Canada)