White Bean Spread

November/December 1998, The EatingWell Diabetes Cookbook (2005)

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You can't beat this easy spread, made with fiber-rich canned beans, for convenience and taste. Keep some on hand to layer with vegetables for sandwiches or spread over toasted country bread for a delicious bruschetta.

White Bean Spread

Makes: About 3 cups

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  • 2 15-ounce cans cannellini beans, (white kidney beans), rinsed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Pinch of cayenne pepper
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/4 cup chopped scallions
  • 2 tablespoons chopped fresh dill


  1. Combine beans, oil, lemon juice, cayenne, salt and black pepper in a food processor; process until smooth. Scrape into a bowl; stir in scallions and dill.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 4 days.


Per tablespoon: 25 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 44 mg sodium; 2 mg potassium.

Exchanges: free food

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