High-Protein Pesto-White Bean Dip is a creamy dip. It contains basil leaves, pine nuts, nutritional yeast, salt, olive oil, cannellini beans, and black pepper. This dip has no dairy in it so it is good for dairy-free diet. It has lots of protein & fiber and lemon will provide the bright & fresh flavor. High-Protein Pesto-White Bean Dip is prepared in ten minutes, perfect to make it quickly for the snack’s dip. Serve this dip with pita bread, crackers, & Grain bowl. This dip stores properly so it is good for meal prep.
STATS:
- Calories: 150 kcal
- Time for Preparation: Ten minutes
- Serving size: â…“ cup
- Cook time: 0 minutes
- Cuisine: Mediterranean
- Total time: 10 minutes
- Course: Appetizer, Dip, Snack
- Diet: Vegetarian, Gluten-Free
- Serving: 6
EQUIPMENT:
- Food processor
- Small skillet
- Spatula
- Serving Vessel
INGREDIENTS:
- ½ cup fresh basil leaves
- 1½ tbsp. pine nuts
- 1 tbsp. nutritional yeast
- 3½ tbsp. water
- ⅛ tsp. salt, plus ¼ tsp.
- 2 & ½ tbsp. olive oil
- 1 can cannellini beans — no-salt-added
- 2 tbsp. lemon juice
INGREDIENT NOTES:
FRESH BASIL:
- We have to add the fresh basil leave to provide the strong and bright herbaceous taste in the dip. It will also offer the bright green color in it.
PINE NUTS:
- Include the roasted pine nuts to add the indulgent nutty & peso flavor. We have to toast them slightly to enrich their taste.
NUTRITIONAL YEAST:
- Add the nutritional yeast to offer the slight cheesy & savory taste and it also keep the dip dairy-free.
CANNELLINI BEANS:
- Properly rinse & strain the beans then add them in the dip to form the creamy foundation. They will provide the plant protein in it.
LEMON JUICE:
- Include the lemon juice to add the fresh acidic taste and it will balance the rich taste of beans, pine nuts, & olive oil.
OLIVE OIL:
- Add the olive oil to form the smooth & creamy texture and also provides the light fruity taste.
INSTRUCTIONS:
- Add the pine nuts in the dry pan and roast them on the medium to low flame for two to three minutes.
- Put the basil, toasted pine nuts, nutritional yeast, salt, olive oil, & water in the food processor.
- Now process the items to form the smooth pesto paste & scrape the sides if required.
- Include the lemon juice, cannellini beans, salt, olive oil, & water & blend to make the smooth & creamy paste.
- You can savor the dip and add it in the serving vessel and drizzle small quantity of oil then serve.
SERVING SUGGESTIONS:
VEGETABLES:
- Carrot sticks
- Cucumber slices
- Bell pepper strips
- Celery sticks
CRACKERS & BREAD:
- Whole-grain crackers
- Seed crackers
- Pita bread
- Toasted baguette
SPREAD:
- Sandwiches
- Wraps
- Toast
- Grain bowls
SNACKING:
- Pita chips
- Pretzel thins
- Roasted vegetables
TIPS:
- Sponge the beans nicely to eradicate the extra sodium & liquid.
- Roast the pine nuts with care or they get burn.
- Include the water slowly to alter the thickness of dip.
- Chill the dip for long time then serve to make the thick consistency.
STORAGE INFORMATION:
FRIDGE:
- Add the dip in the closed box and store for 4 days.
FREEZER:
- Include the dip in the vessel and freeze for two months.
FAQs:
Could I make the dip without pine nuts?
- Yes, include the walnuts, almonds, sunflower seeds, or cashews in the dip.
Could we add the dry cannellini beans?
- Yes, include the dry cannellini beans but cook and strain them properly then cool them before the addition.
How to make the dairy-free dip?
- This dip is already dairy-free if you use the listed items.
What to utilize instead of nutritional yeast?
- Add the dairy-free parmesan cheese instead of nutritional yeast.
Will I prepare the dip in advance?
- Yes, make the dip one day before the requirement and store till it gets served.
How to thin the dip consistency?
- You can include one tbsp. water and blend till it ranges the preferred consistency.
NUTRITIONAL INFORMATION:
Calories: 150 kcal
Serving size:Â â…“ cup
Net carbs: 12 g
Iron: 2 mg
Total carbs: 17 g
Vitamin A: 5 µg
Fiber: 5 g
Calcium: 55 mg
Protein: 6 g
Sodium: 105 mg
Potassium: 245 mg
Serving: 1
