This zesty Cannellini Bean Dip is a crowd-pleasing appetizer is sure to become your next go-to party recipe. It’s easy to make, full of flavour, and always gets rave reviews! If you love cannellini beans and are looking for a new dip recipe that’s truly out of this world, look no further.
The best party and game day appetizer recipes are full of flavour and take very little time to prepare. I always serve at least one or two dips, including this popular Fried Dill Pickle Dip plus one bite treats like Marinated Mozzarella Balls.

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Cannellini Bean Dip
Picture this. You’re at a party and there’s a glorious appetizer spread on the table before you. You reach for a soft pita, tear off a bite sized piece and use it to scoop a generous portion of the nearest dip. The flavour hits your mouth like a defensive end hitting a quarterback (for you non football people that means by surprise lol).
There’s no other way to say it, I know you’re going to fall in love with this zesty Cannellini Bean Dip. This isn’t just any ordinary bean dip recipe, the soft and creamy cannellini beans create the perfect canvas for a bold flavours like sun-dried tomatoes, lemon, and harissa paste.

Just the thought of the lemon and tomato combined with the slow burn of spicy harissa is making my mouth water. No wonder I always need to double this recipe!
I may be biased but this recipe is perfection. However, it is also very easy to customize according to your personal preference and spice tolerance. Don’t like sun-dried tomatoes? Use a jar of marinated artichoke hearts or roasted red peppers instead!
Feel free to play with the spice level, start with a little amount of harissa paste, then add more as needed. If you prefer to leave out the spice, add flavour with roasted garlic cloves and fresh herbs like chopped fresh rosemary, basil, or cilantro. There’s no need to copy this recipe exactly!

What are Cannellini Beans?
There seems to be some confusion regarding cannellini beans. Cannellini beans, also referred to as white kidney beans or alubia beans are NOT the same as Lima beans. However, they ARE a large white (or off white) tender bean with an earthy, nutty flavour.
Cannellini beans are a popular ingredient in Italian cuisine, commonly found in pasta dishes, soups, and stews. Furthermore, they have a lovely creamy texture when mashed so they’re perfect for low fat dips and spreads. They also make a great gluten free option for thickening sauces and salad dressings.
Like most beans, cannellini beans are low in fat, high in fibre and contain many important vitamins and minerals (like iron).

Ingredients for Zesty Cannellini Bean Dip
There are a few specialty items you may want to pick up for this recipe, but most can be found in any grocery store. I always start with a can of cannellini beans for ease of preparation. Feel free to prepare the beans from scratch if you prefer.
- Pine Nuts
- Cannellini Beans
- Sun-dried Tomatoes
- Lemon
- Garlic
- Sun-dried Tomato Oil
- Harissa Paste
- Toppings for Garnish
Pine nuts are expensive, but you only need a small amount for this recipe. Buy them in bulk or make plans to use the remaining pine nuts in pesto.

Choose Oil-Packed Sun-Dried Tomatoes: This recipe works best with sun-dried tomatoes packed in oil, which yield a smoother, creamier dip. If using dried sun-dried tomatoes, consider rehydrating them in warm water beforehand.
Sun-Dried Tomato Oil vs. Fresh Olive Oil: Using the oil from the sun-dried tomato jar adds a subtle, sweet tomato flavour to the dip, while fresh olive oil lends a milder taste. Both options work well, so choose based on your flavour preference.
Harissa paste (affiliate link) is a smoky condiment paste used in north Africa and Middle Eastern cooking. It may contain any or all of the following: red chilies, roasted red peppers, garlic, spices, and herbs in olive oil. The spice level of harissa paste can vary in spiciness depending on the brand.

In this recipe, I recommend starting with less harissa, taste, and increase to suit your heat tolerance. For a hint of sweetness to balance the spice, try adding a drizzle of honey or maple syrup.
Salt levels can vary depending on the brand of sun-dried tomatoes, beans, and harissa paste. Taste as you go, adjusting the salt to your preference for the best flavour balance.
Finally, feel free to top this Cannellini Bean Dip with your favourite toppings. I suggest swirling the dip, then drizzling high quality extra virgin olive oil on top. Scatter chopped fresh herbs, toasted pine nuts, white or black sesame seeds, chopped sun-dried tomatoes and lemon zest.

How to Make Cannellini Bean Dip
You won’t believe how easy this dip is to make. I highly recommend making a double batch because it’s going to disappear quickly!
The only ‘cooking’ you need to do is so easy… simply toast the pine nuts in a dry pan over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Set aside a few for garnish.
Next, you’ll need a food processor. This small batch recipe is ideal for a mini food processor (affiliate link) but if you want to double the recipe, use a larger processor for easier blending.

Start by pulsing the toasted pine nuts, garlic, and sun-dried tomatoes in the bowl of a food processor. Once they read the finely chopped stage, add the beans and harissa and process until smooth.
Add the lemon juice, then drizzle in the sun-dried tomato oil with the processor running to create a creamy texture.
Taste and adjust with salt and freshly ground black pepper as needed. Transfer to a serving dish, swirl with a spoon, drizzle olive oil, and garnish with reserved pine nuts, lemon zest, and any desired toppings.

Pair this delicious dip with pita chips, crusty bread, fresh veggie sticks, or warm flatbread or naan. It also makes a tasty spread on sandwiches or wraps and adds flavour when swirled into grain bowls.
Leftovers and Storage
Homemade bean dip typically lasts 3-4 days in the fridge. For longer storage, freeze the dip in an airtight container for up to 1 month. Thaw overnight in the fridge, then stir well and adjust seasoning before serving.


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Zesty Cannellini Bean Dip

This zesty Cannellini Bean Dip is a crowd pleasing appetizer that will become your go-to party recipe. It’s easy to make, full of flavour, and always gets rave reviews! If you love cannellini beans and are looking for a new dip recipe that’s truly out of this world, look no further.
Ingredients
- 2 Tablespoons Pine Nuts; more for garnish
- 1 (15 oz) cans Cannellini Beans; drained and rinsed
- 1/3 cup sun-dried Tomatoes (in oil)
- 1 small Lemon; juiced and zested (reserve zest for garnish)
- 1 clove Garlic; peeled
- 2 Tablespoons oil from the sun-dried tomatoes
- 3 Tablespoons Harissa Paste (adjust to taste)
Optional Garnishes
- Olive oil for drizzling, flaky sea salt, cilantro, parsley, pine nuts, lemon zest, sesame seeds, additional harissa
Instructions
- In a dry pan over medium heat, toast the pine nuts for 3-4 minutes, stirring frequently, until golden and fragrant. Set aside a few for garnish.
- In a food processor, pulse the toasted pine nuts, garlic, and sun-dried tomatoes until finely chopped. Add the beans and harissa, processing until smooth.
- Add the lemon juice, then drizzle in the sun-dried tomato oil with the processor running to create a creamy texture.
- Taste and adjust with salt and freshly ground black pepper as needed. Transfer to a serving dish, swirl with a spoon, and garnish with reserved pine nuts, lemon zest, and any desired toppings.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 249Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 401mgCarbohydrates: 20gFiber: 6gSugar: 2gProtein: 8g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.