This blog post is sponsored by Wellington Crackers. All opinions are based on my personal experience. I only recommend products that I truly love and use myself!
This creamy, light and healthy White Bean Kale dip is packed with nutrients, full of flavor and made vegan & gluten-free! It makes a great snack or even a light meal!
A bowl of dip and good crackers is my favorite snack ever. I love having it as a quick snack on the run, light meal during hot summer days, or a late night snack!! This white bean kale dip is super earthy, made light and it pairs perfectly with Wellington’s Cracked Pepper Water Crackers!
Making a dip at home is probably the easiest thing ever. You literally throw all the ingredients into a blender and process until smooth and creamy. The only thing that takes a little bit of time to make this white bean kale dip is toasting walnuts. Don’t skip this step! Toasted walnuts add an amazing nutty depth of flavor and takes the dip to another level!
INGREDIENTS YOU NEED TO MAKE THIS WHITE BEAN KALE DIP
cannellini beans, canned
kale
fresh basil
extra virgin olive oil
nutritional yeast
toasted walnuts
garlic cloves
lemon juice
salt and pepper
HOW TO TOAST WALNUTS ON THE STOVE
Toasting nuts is super quick and easy and it’s such a great way to add flavor and texture to many recipes! There’s a couple ways to do it but the easiest one I found is toasting on a stove.
To toast nuts on the stove, heat a large pan over medium-high heat. There’s no need to add any oil since the nuts have enough oils on their own! Once the pan is hot, add a single layer of nuts and cook them until they are aromatic and golden brown. You will smell once they’re done! It takes about 5 minutes. Remember to stir frequently to not burn them.
I hope you enjoy this white bean and kale dip yourself! Don’t forget to use hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit myFacebook or Instagram page and subscribe to my blog!
1 can cannellini beans rinsed and drained 2 cups kale 1/2 cup basil + more for garnish 1/4 cup + 1 tbsp DaVinci Extra Virgin Olive Oil 4 tbsp nutritional yeast 3/4 cup walnuts, toasted and divided 3 garlic cloves 2 tbsp lemon juice 3/4 tsp pink salt or more to taste black pepper Toast walnuts on a hot pan until golden brown. Let them cool completely. In a high speed blender or food processor, combine 1/2 cup toasted walnuts and all the rest of ingredients and blend until smooth. Add more olive oil or a splash of filtered water if you prefer a more liquidy consistency. Place in a bowl, drizzle with olive oil and garnish with walnuts and fresh basil.
Ingredients
Instructions