White Bean Beet Spread:

This dip is a distinct color and flavor. The creamy white beans mixed with the sweetness from beets to make a spread (or dip) begging for crunchy vegetables and sourdough.  


  • 1 cup cooked cannellini beans
  • 1 large roasted beet (sliced for easier blending)
  • 1 garlic clove (roasted if you like)
  • 4 tablespoons olive oil
  • Salt and Pepper to taste


Use an immersion blender to puree beans, beet, garlic and olive oil. Taste and add salt and pepper to your preference. I like this spread on a sourdough sandwich with sliced cucumbers, carrots, sprouts and red onions.

Note: this is a very basic recipe that can be jazzed up with tahini, lemon juice, cayenne pepper and cumin. All (or none) are good options, I like the basic recipe for sandwiches, but when making as a dip for vegetables I like to add tahini, lemon juice and extra garlic.