Creamy Kale Pesto White Bean Dip

The Creamy Kale Pesto White Bean Dip has become a staple in my kitchen, especially when I want something quick, nutritious, and bursting with flavor. I’ll never forget the first time I served this dip at a gathering. Friends were skeptical at first—kale in a dip? But once they took a bite, their expressions changed from uncertainty to surprise. It’s creamy, tangy, and oh-so-satisfying. This dip is perfect for parties, movie nights, or just a cozy evening at home with a good book. Not only is it delicious, but it’s also packed with nutrients, making it an excellent choice for anyone looking to add more greens to their diet. As I blended the ingredients in my food processor, the vibrant green color and rich aroma filled my kitchen, enticing everyone to gather around. The beauty of this recipe lies not only in its delightful taste but also in its versatility. You can serve it with crunchy vegetables, crispy crackers, or even slather it on toast for a gourmet touch. Trust me, once you make this Creamy Kale Pesto White Bean Dip, it’ll be hard to keep it around for long! It’s a dish that brings people together and sparks conversation, making any gathering feel special.

Main Ingredients for Creamy Kale Pesto White Bean Dip

Each ingredient in this dip serves a purpose, contributing to its rich texture and flavor. The combination of sunflower seeds, kale, and white beans creates a creamy base that’s both satisfying and nutritious. The nutritional yeast adds a subtle cheesiness while keeping it dairy-free, making this dip a crowd-pleaser for everyone.

• ¾ cup shelled sunflower seeds, toasted – These seeds provide healthy fats and a delightful crunch, enhancing the texture of the dip.
• 1 cup chopped kale, lightly packed – A superfood that adds vibrant color and nutrients, kale is the star of this dip.
• 1 teaspoon dried oregano – This herb brings a warm, earthy flavor that complements the other ingredients beautifully.
• 3 cloves garlic, peeled and chopped – Garlic infuses the dip with a zesty kick, enhancing its overall flavor.
• ¼ cup lemon juice, divided – The acidity of lemon juice brightens the dip, balancing the creaminess with a refreshing tang.
• 3 tablespoons nutritional yeast, divided – This ingredient adds a cheesy flavor without dairy, making it a fantastic vegan option.
• Sea salt and pepper, to taste – Essential for seasoning, these spices elevate the flavors of the dip.
• ¼ cup virgin olive oil – Adds richness and helps create a smooth texture.
• ⅓ cup ice water, divided – This helps achieve the desired consistency, making the dip creamy and luscious.
• 1 ½ cups cooked white beans, drained and rinsed – A great source of protein and fiber, these beans help to create a creamy base.
• ⅓ cup tahini – This sesame paste lends a nutty flavor and contributes to the dip’s silky texture.
• 1 teaspoon coconut aminos (or tamari soy sauce) – Adds a hint of umami, enhancing the overall depth of flavor.

Preparation Steps for Creamy Kale Pesto White Bean Dip

Making this Creamy Kale Pesto White Bean Dip is a breeze! You’ll start by gathering all your ingredients and your food processor. The steps are simple and satisfying, allowing you to watch as your ingredients transform into a creamy delight.

1. In the bowl of a food processor fitted with the “S” blade, combine the sunflower seeds, kale, dried oregano, garlic, 2 tablespoons of the lemon juice, 1 ½ tablespoons of the nutritional yeast, sea salt, and pepper. Pulse the motor of the food processor until the sunflower seeds are finely chopped, resembling a dry paste texture. This initial step sets the foundation for your dip.
2. With the motor running, pour the olive oil into the food processor through the feed tube. At this point, you should have a chunky paste. Don’t worry if it looks a bit thick; it’ll come together nicely. Add a splash of the ice water to make the texture a bit more fluid and creamy. Checking the seasoning is key here; adjust if necessary.
3. Reserve 3 tablespoons of the pesto in a bowl and set aside. This will be your topping later, adding a beautiful swirl to your dip when serving.
4. To the kale pesto in the food processor, add the remaining lemon juice, white beans, tahini, and coconut aminos. Run the motor until you have a creamy mixture. You want it to be smooth and luscious, so take your time blending.
5. While the motor is still running, drizzle the remaining ice water through the feed tube. This step is crucial for achieving that perfect dip consistency. Your finished dip should be super creamy and lush.
6. Check the seasoning of the kale pesto white bean dip one more time. Adjust with more salt, pepper, possibly more lemon, nutritional yeast, and coconut aminos if needed. Remember, this is all about personal taste!
7. Serve the dip at room temperature with cut vegetables, crackers, or crostini. The colors and textures should invite everyone to dig in.
8. Leftover dip keeps in a sealed container in the refrigerator for up to 5 days. That is, if there’s any left! It’s that good.

Variations to Try

There’s so much room for creativity with this Creamy Kale Pesto White Bean Dip. Whether you want to change it up for different occasions or just to keep things interesting, here are some great variations to consider:

• Herb Swaps: Consider using fresh herbs like basil, cilantro, or even spinach instead of kale for a different flavor profile.
• Nut Alternatives: If you want to change up the base, try using pumpkin seeds or cashews instead of sunflower seeds. They will bring a unique taste to your dip.
• Spice it Up: Add a pinch of cayenne or chili flakes for a spicy kick. This will add a new dimension to your dip!
• Cheesy Kick: To enhance the cheesy flavor, consider adding a little vegan cream cheese in place of some of the tahini.
• Serve it Warm: For a cozy touch, try warming the dip slightly before serving. It’s a delightful twist!
• Mix in Veggies: Add finely chopped herbs or roasted vegetables into the dip for extra texture and flavor.
• Pairings: Try it with different dippers like pita chips, sliced baguette, or even crackers for a fun twist.

How to Enjoy Creamy Kale Pesto White Bean Dip

When it comes to enjoying your Creamy Kale Pesto White Bean Dip, the options are endless! Here are some ways to serve and enjoy this delightful dish:

• As a Party Appetizer: Serve with an assortment of dippers such as fresh vegetable sticks, pita chips, or crostini. It’s sure to be a hit at any gathering!
• Perfect for Lunch: Spread on sandwiches or wraps for a nutritious boost. It adds flavor and creaminess without any dairy.
• Enjoy with a Salad: Use as a dressing over a fresh salad or grain bowl. It adds creaminess and a lovely flavor that enhances your greens.
• Snack Time: It makes for a great snack when paired with whole grain crackers. Ideal for those mid-afternoon cravings!
• Seasonal Pairings: In summer, enjoy it with a light salad or fresh fruits, while in fall, it pairs beautifully with roasted vegetables.
• Wrap it Up: Use as a filling in wraps with fresh veggies for a satisfying lunch option.
• During Gatherings: Keep a bowl on the table at family gatherings or picnics; it’s a great way to encourage healthy snacking!

FAQ

Conclusion

The Creamy Kale Pesto White Bean Dip is a fantastic recipe that highlights the beauty of simple, wholesome ingredients. It’s creamy, flavorful, and perfect for any occasion, whether you’re entertaining guests or enjoying a quiet night at home. I encourage you to give it a try and see how easy it is to make something delicious that everyone will love. You won’t regret adding this dip to your repertoire!

Creamy Kale Pesto White Bean Dip

Craving something creamy and satisfying? The Creamy Kale Pesto White Bean Dip is a nutritious delight that combines vibrant greens and hearty beans for a dip that's perfect for any occasion. Whether you're hosting a party or looking for a healthy snack, this easy recipe is sure to impress. Make it tonight and experience the deliciousness!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Appetizers

Cuisine American

Servings 4 servings

Calories 180 kcal

Equipment

• Food Processor

Ingredients

  

• ¾ cup sunflower seeds toasted
• 1 cup kale chopped, lightly packed
• 1 teaspoon oregano dried
• 3 cloves garlic peeled and chopped
• ¼ cup lemon juice divided
• 3 tablespoons nutritional yeast divided
• sea salt and pepper to taste
• ¼ cup olive oil virgin
• ⅓ cup ice water divided
• 1 ½ cups white beans cooked, drained and rinsed
• ⅓ cup tahini
• 1 teaspoon coconut aminos (or tamari soy sauce)

Instructions

 

• In the bowl of a food processor fitted with the “S” blade, combine the sunflower seeds, kale, dried oregano, garlic, 2 tablespoons of the lemon juice, 1 ½ tablespoons of the nutritional yeast, sea salt, and pepper. Pulse the motor of the food processor until the sunflower seeds are finely chopped and you have a dry paste texture.
• With the motor running, pour the olive oil into the food processor through the feed tube. You should have a chunky paste at this point. Add a splash of the ice water to make the texture a bit more fluid and creamy. Check the pesto for seasoning and adjust if necessary. Reserve 3 tablespoons of the pesto in a bowl and set aside.
• To the kale pesto in the food processor, add the remaining lemon juice, white beans, tahini, and coconut aminos. Run the motor until you have a creamy mixture. Then, with the motor still running, drizzle the remaining ice water through the feed tube.
• Your finished dip should be super creamy and lush. Check the seasoning of the kale pesto white bean dip one more time and adjust if necessary with salt, pepper, possibly more lemon, nutritional yeast, and coconut aminos. This is personal taste!
• Serve the dip at room temperature with cut vegetables, crackers, crostini etc. Leftover dip keeps in a sealed container in the refrigerator for up to 5 days.

Notes

• Tip 1: I like to save a bit of the pesto before I throw all of the white beans, tahini etc in because I think it looks pretty swirled on top of the finished dip!
• Tip 2: Basil, cilantro, and ramp greens would all be great in place of the kale.
• Tip 3: The quality of your tahini will make a huge difference!

Keyword healthy dip recipe, kale recipes, pesto white bean dip, vegan appetizers