Photo of Easy Italian white bean dip by WW

Easy Italian white bean dip

Total Time
8 min
8 min
0 min
Store-bought pesto streamlines the prep for this creamy, herbaceous dip that is packed with fiber and protein. Be sure to read labels on jarred pesto if you have a gluten sensitivity or nut allergy. Though pine nuts are considered a seed, they are best avoided by those with nut allergies as a precaution against cross-contamination. In the heat of summertime, consider making homemade pesto, especially if your herb garden is in full flush—you can always substitute canned chickpeas for the pine nuts if need be.


Canned cannellini beans

19 oz, rinsed and drained

Fresh lemon juice

1 Tbsp, or less to taste

Lemon zest

1 tsp, finely grated, or less to taste*


1 Tbsp

Table salt

tsp, or to taste

Store-bought pesto sauce

¼ cup(s)

Plum tomato(es)

1 medium, diced, divided


  1. Put beans, lemon juice, lemon zest, water and salt in a food processor or blender; process until smooth.
  2. Scrape mixture into a serving bowl; stir in pesto and all but 2 tablespoons of tomato. Refrigerate about 30 minutes for flavors to blend.
  3. To serve, remove dip from refrigerator and let come to room temperature; sprinkle with remaining tomato. Yields about 3 1/2 tablespoons per serving.


For a fancier presentation, swirl the pesto into the dip.