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Mediterranean White Bean Dip

Bean Dip                       


  • 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
  • 3 tbsp (45 mL) extra-virgin olive oil
  • 1 clove of garlic
  • 1 tsp (5 mL) chopped fresh thyme
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 pinch smoked paprika
  • 4 drained canned artichoke hearts
  • 1/3 cup (75 mL) sliced roasted red peppers


In food processor, purée together beans, oil, garlic, thyme, salt, pepper and paprika. Add artichokes and red peppers; pulse until coarsely chopped. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Serve with veggies or flax crackers.


Flax Crackers:

  1. Mix together 1 cup flax seed meal, 1/3 cup grated Parmesan cheese, 1 and 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 cup water
  2. Spoon onto sheet pan which is covered with greased parchment paper. Roll to 1/8 inch.
  3. Bake 15-18 minutes at 400F. Remove from oven and allow crackers to cool to crisp up.
  4. Break into pieces

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