White Bean Dip

White Bean Dip

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Called Skordalia in Greece, this dip is easy to make and completely addictive. Enjoy it with pita wedges and crudites.

Prep time: 20 minutes

White Bean Dip

By Gloria Kobrin Published: January 25, 2015

  • Yield:

  • about 4 cups


  • 3 15 ounce cans white beans rinsed and drained
  • 5 large garlic cloves peeled and minced-enough for 3 tablespoons
  • 3 large lemons
  • 3/4 cup tahini
  • 3/4 cup olive oil
  • 1/2 bunch fresh mint leaves 9 tablespoons minced
  • 1/2 bunch Fresh Italian parsley 3/4 cup minced


  • electric food processor steel knife inserted
  • microplane
  • waxed paper/plastic wrap


  1. Pour drained beans into bowl of processor. Add garlic, tahini and oil. Grate rind of one lemon directly into processor. Squeeze enough lemon to produce 2/3 cup of juice. Add juice to processor. Puree until smooth. Taste. Add more lemon juice, salt and pepper if desired. Scrape bean puree out of processor into a mixing bowl. Add minced herbs. Press waxed paper or plastic wrap directly on top of dip. Chill. Serve with pita wedges and crudites.