Cilantro and White Bean Dip

Beans are a great eco-friendly alternative to animal proteins, and this dish is packed full of them making it a super-hearty snack. 


  • 2 (15.5-ounce) cans cannellini beans, rinsed and drained
  • 1 bunch cilantro, washed and dried
  • 2 garlic cloves
  • 1/2 tsp cayenne pepper
  • 2 tbsp sour cream
  • 1 tsp lime juice
  • 1 to 2 tbsp olive oil
  • Salt and freshly ground black pepper


  1. In a food processor add all ingredients and blend until smooth, adding more olive oil to loosen dip, if needed.
  2. Season with salt and pepper, to taste.
  3. Refrigerate at least 1 hour or overnight before serving.

Love Mexican food? Check out our Tomato Salsa recipe too. And if you want fresh cilantro, grow your own with our Garden Trio Kit.

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