White Bean Spread

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.

From EatingWell: November/December 1998, The EatingWell Diabetes Cookbook (2005)
Yield: about 3 cups
Active Time: 10
Total Time: 10


  1. 2 15-ounce cans cannellini beans, (white kidney beans), rinsed
  2. 1/4 cup extra-virgin olive oil
  3. 2 tablespoons lemon juice
  4. Pinch of cayenne pepper
  5. 1/8 teaspoon salt
  6. Freshly ground pepper, to taste
  7. 1/4 cup chopped scallions
  8. 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: 25 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrates; 1 g protein; 1 g fiber; 44 mg sodium; 2 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: free food