White Bean Spread

3.9 (21)
White Bean Spread

You can't beat this easy spread, made with fiber-rich canned beans, for convenience and taste. Keep some on hand to layer with vegetables for sandwiches or spread over toasted country bread for a delicious bruschetta.

Yield: about 3 cups
Active Time: 10
Total Time: 10


  • 2 15-ounce cans cannellini beans, (white kidney beans), rinsed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Pinch of cayenne pepper
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/4 cup chopped scallions
  • 2 tablespoons chopped fresh dill


Combine beans, oil, lemon juice, cayenne, salt and black pepper in a food processor; process until smooth. Scrape into a bowl; stir in scallions and dill.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 4 days.


Nutrition Per Serving

calories 25
fat 1 g (0 g sat, 1 g mono)
cholesterol 0 mg
carbohydrates 3 g
protein 1 g
fiber 1 g
sodium 44 mg
potassium 2 mg

Nutrition Bonus

Carbohydrate Serving

Exchanges free food

From EatingWell November/December 1998, The EatingWell Diabetes Cookbook (2005)