Tzatziki White Bean Dip with Pita
Tzatziki White Bean Dip with Pita
Ingredients
For the White Bean Dip
- 1 can cannellini beans, 15 ounce, drained and rinsed
- 1/2 cup plain Greek yogurt, full-fat recommended
- 1/2 English cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving and Garnish
- 4 pita bread, warmed or toasted
- 1 teaspoon extra virgin olive oil, for drizzling, as needed
- fresh dill sprigs, for garnish, as needed
- 1/4 teaspoon paprika, for garnish, as needed
Instructions
- 1
Prepare the cucumber: Using a box grater, grate the English cucumber. Place the grated cucumber in a clean kitchen towel or paper towels and squeeze out as much excess liquid as possible. This step is crucial to prevent a watery dip.
⏱️ 5 min
- 2
Combine dip ingredients: In a medium mixing bowl, combine the drained and rinsed cannellini beans, squeezed grated cucumber, minced garlic, Greek yogurt, chopped fresh dill, chopped fresh mint, lemon juice, 1 tablespoon of extra virgin olive oil, salt, and black pepper.
⏱️ 3 min
- 3
Mash or blend the dip: Using a fork, potato masher, or a food processor, mash or blend the ingredients until you reach your desired consistency. For a chunkier dip, mash by hand. For a smoother dip, pulse in a food processor until mostly smooth but still with some texture. Taste and adjust seasoning if needed.
⏱️ 5 min
- 4
Chill the dip: Transfer the tzatziki white bean dip to a serving bowl, cover, and refrigerate for at least 15-20 minutes to allow the flavors to meld. This also helps the dip to firm up slightly.
⏱️ 20 min
- 5
Prepare the pita bread: While the dip chills, warm or lightly toast the pita bread according to package directions. You can warm it in a dry skillet over medium heat for 1-2 minutes per side, or toast it in a toaster oven until lightly golden.
⏱️ 5 min
- 6
Serve: Before serving, drizzle the chilled dip with a little extra virgin olive oil, sprinkle with paprika, and garnish with fresh dill sprigs. Serve immediately with the warm pita bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tzatziki White Bean Dip with Pita
Ingredients
For the White Bean Dip
- 1 can cannellini beans, 15 ounce, drained and rinsed
- 1/2 cup plain Greek yogurt, full-fat recommended
- 1/2 English cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving and Garnish
- 4 pita bread, warmed or toasted
- 1 teaspoon extra virgin olive oil, for drizzling, as needed
- fresh dill sprigs, for garnish, as needed
- 1/4 teaspoon paprika, for garnish, as needed
Instructions
- 1
Prepare the cucumber: Using a box grater, grate the English cucumber. Place the grated cucumber in a clean kitchen towel or paper towels and squeeze out as much excess liquid as possible. This step is crucial to prevent a watery dip.
⏱️ 5 min - 2
Combine dip ingredients: In a medium mixing bowl, combine the drained and rinsed cannellini beans, squeezed grated cucumber, minced garlic, Greek yogurt, chopped fresh dill, chopped fresh mint, lemon juice, 1 tablespoon of extra virgin olive oil, salt, and black pepper.
⏱️ 3 min - 3
Mash or blend the dip: Using a fork, potato masher, or a food processor, mash or blend the ingredients until you reach your desired consistency. For a chunkier dip, mash by hand. For a smoother dip, pulse in a food processor until mostly smooth but still with some texture. Taste and adjust seasoning if needed.
⏱️ 5 min - 4
Chill the dip: Transfer the tzatziki white bean dip to a serving bowl, cover, and refrigerate for at least 15-20 minutes to allow the flavors to meld. This also helps the dip to firm up slightly.
⏱️ 20 min - 5
Prepare the pita bread: While the dip chills, warm or lightly toast the pita bread according to package directions. You can warm it in a dry skillet over medium heat for 1-2 minutes per side, or toast it in a toaster oven until lightly golden.
⏱️ 5 min - 6
Serve: Before serving, drizzle the chilled dip with a little extra virgin olive oil, sprinkle with paprika, and garnish with fresh dill sprigs. Serve immediately with the warm pita bread.
⏱️ 2 min