mediterranean bean dip

A rustic, flavor-packed white bean dip with a Mediterranean twist. Pass the warm pita, and you'll have a happy crowd!

Mediterranean-Style Bean Dip with Roasted Squash 

Acorn squash

Private Reserve extra virgin olive oil

shallots,

cannellini beans, drained and rinsed

garlic clove, chopped

tsp Spanish paprika

tsp coriander

tsp cumin

tsp ground sumac

tsp cayenne pepper,

lemon juice

Flat leaf parsley

tbsp toasted pine nuts

almonds

Place acorn squash in microwave and heat on high for 3 minutes (this will make it easier to cut through the tough skin).

Carefully cut acorn squash in half through the stem. And using a spoon, scoop seeds out. (You can discard seeds, or clean and toast them to use as garnish or otherwise)

Sprinkle squash with salt, then place them flesh side down on a lightly oiled baking sheet.

Roast in 400 degrees F heated-oven for 40 minutes or so until flesh is tender and slightly browned around edges.

While squash is roasting, prepare caramelized shallots. In a skillet, heat 1 tbsp Private Reserve extra virgin olive oil over medium-high. Add shallots and saute until caramelized, tossing regularly. Season with salt.

When squash is ready, remove from oven and let cool. Scoop out the flesh and discard shell.

In the bowl of a large food processor fitted with blade, add 1/2 amount of shallots (keep remainder for garnish); squash (flesh only); white beans; all the spices; sprinkle of salt. Add lemon juice and 3 tbsp Private Reserve extra virgin olive oil. Close the top of your processor and blend until you achieve a smooth dip.  Taste and adjust salt or add more of the spices to your liking. Blend again.

Transfer dip to a serving bowl. Add a drizzle of olive oil, parsley leaves, and toasted nuts. Enjoy with warm pita, pita chips or crackers!

This looks incredibly tasty! I think my fella and I would likely polish off the whole bowl at once!

Acorn squash is my favorite...you are amazing at coming up with great flavor combinations :-)

What a great twist on bean dip for fall! Roasted squash has such great flavor. I love the aromatic spices in this and the color of the dip too. Those pine nuts on top must make a great contrast!

Ooh your dip looks just incredible and I bet it tastes amazing too-)

Okay, *TOTALLY!* yum!!! I totally cheated, since I was short on time, and used the microwave for cooking the squash (cut in half, scooped out seeds, inverted cut halves in a dish of water, and cooked about 10 minutes, until tender, then scooped out the flesh... So, not oven-roasted, which I expect would be way better, but 10 minutes!! *grin*). Anyway, it was SO good! And you are so right, the olive oil drizzled over the top really makes the dish; didn't have sumac, so had to just go with the lemon. And can't eat pine nuts, so went with all almond. Didn't matter one iota, in my opinion. It was fabulous, and I can't wait to share this great autumn-y recipe with my extended family, come Thanksgiving. I make a version of a cannelini dip with a major Italian twist; but this is definitely the hands-down Thanksgiving version! Blessings, ~Chrissie

First I topped this dip topped with Suzy's Early Harvest olive oil and toasted pine nuts. Then I served to appreciative friends with crackers and cocktails. This morning I had the leftovers for breakfast topped with olive oil, sunflower seeds and pistachios with some warm whole wheat pita bread. OMGosh! You cannot go wrong with this recipe!  Thank you, Suzy!

I have made this twice within the last two months.  It is so delicious that I could eat a bowl full every single day!  I bought  several Butternut squash when it was in season and roasted it and froze it.  All I had to do was grab a package out of the freezer, thaw, and mix it with the rest of the ingredients.  

Besides tasting so good, it has tons of nutrients and fiber. *Healthy*

Thank you so much, Suzy, for a great recipe!

Epic Mediterranean dip anyone? With a rich, creamy, garlicky white bean base and fresh, flavourful toppings, this easy white bean dip is a yummy snack you can feel good about!

Mediterranean White Bean Dip

beans

plain Greek yogurt

parsley

lemon juice (from about 1 lemon)

red pepper flakes

salt

black pepper

oregano

garlic (minced)

olive oil

Marinated artichoke hearts

Black olives (pitted and sliced)

Sun-dried tomatoes in oil (drained

Cherry tomatoes (halved)

Green bell pepper or red bell pepper (diced)

Feta cheese (crumbled)

parsley (chopped)

To a food processor, add beans, Greek yogurt, lemon, parsley, crushed red pepper flakes, salt, black pepper, oregano garlic and olive oil. Process until smooth, about 2 to 3 minutes (stopping to scrape sides of processor, as necessary, with a rubber spatula).

Transfer dip to a serving bowl and garnish to taste (if desired) with any of the garnish ideas or enjoy as is. Serve with chips or veggies. Enjoy!Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days. Dip will firm up a tad in the fridge and will soften when removed for about 10 minutes.

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The most viewed mediterranean bean dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine