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White Bean and Kale Dip

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 8-10 servings


  • 1 5-ounce package Earthbound Farm Kale Italia (a mix of baby kale, arugula and radicchio)
  • ¼ cup plus 2 tablespoons extra virgin olive oil, divided
  • 1 medium shallot minced, about 1/3 cup
  • 1½ teaspoons fresh garlic minced
  • 1 teaspoon Herbs De Provence
  • ½ teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 15-ounce cans white cannellini beans, drained
  • Extra virgin olive oil, for garnish
  • Grated Parmesan cheese, for garnish
  • Crackers, for serving


  1. Cut any large stems from the kale into small pieces and coarsely chop the remaining mixture. Set aside.
  2. In a medium to large skillet over medium heat, add the ¼ cup of olive oil and once hot, add shallots, garlic, Herbs De Provence, cumin, salt and pepper and sauté until the shallots are tender, about 4-5 minutes. Remove this mixture to a bowl to cool.
  3. Add two tablespoons of oil to the same pan and once hot, add kale mixture. Cook to wilt, about 2-3 minutes. Remove to cool.
  4. In the bowl of a food processor, add drained beans and pulse until pureed almost smooth. A few small pieces left are fine.
  5. Add cooled shallot and oil mixture and pulse just to combine.
  6. Pour mixture out into a medium bowl and stir in cooked kale to combine.
  7. Refrigerate until chilled and to serve, pour into a serving bowl and swirl the top, then pour a little olive oil into the swirls and finally grate some fresh Parmesan over the top and serve with your favorite crackers.