Description
A creamy and tangy dip made with white beans, feta, and Parmesan, perfectly balanced with lemon zest and fresh dill. Ideal for serving with crispy crostini.
Ingredients
- 1 ½ ounces Parmesan cheese, finely grated on a microplane (about 1 cup)
- ¼ cup extra-virgin olive oil, plus more for serving
- 4 ounces feta cheese in brine, crumbled, plus 2 tablespoons brine, divided
- 1 teaspoon lemon zest, plus more for garnish
- 2 tablespoons fresh lemon juice
- 1 garlic clove, grated
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, plus more for garnish
- 2 (15-ounce) cans cannellini beans, drained and rinsed, divided (about 3 cups)
- 2 tablespoons chopped fresh dill, plus more for garnish
- Crostini, for serving
Instructions
- In a food processor, combine the Parmesan cheese, olive oil, feta brine, lemon zest, lemon juice, garlic, salt, pepper, 1 ice cube, and 2 ¼ cups of cannellini beans. Process for about 2 minutes, until the mixture is smooth and creamy.
- Transfer the mixture to a shallow bowl and fold in the chopped dill, 2 ounces crumbled feta, and the remaining ¾ cup of beans.
- Top the dip with the remaining 2 ounces of crumbled feta and drizzle with extra olive oil.
- Garnish with more fresh dill, lemon zest, and black pepper. Serve with crostini and enjoy!
Notes
- For extra creaminess, you can add a little more olive oil or feta brine.
- Feel free to adjust the lemon zest and juice to your preferred level of tanginess.
- This dip can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
