It’s that time of year when we’re busy wrapping presents, drinking (dairy-free) eggnog and running from holiday party to holiday party. So many of my clients have been asking me for healthy appetizers or light meals during the hectic holiday season. Well, have no fear, Amie is here. And I’ve got an easy peasy white bean spread recipe just for you today!


Almost all of my clients have a can of beans in their pantry. I’m sure you do, too. Add a bit of sea salt, pepper, lemon juice and olive oil and you’re all set.


That’s it.


I simply toss all of these ingredients into a food processor and poof – a perfectly homemade (and healthy) spread that you can serve for your upcoming holiday party with sliced veggies, gluten-free tortilla chips and rice crackers.

Have some leftover spread? No worries… use a spoonful or two on your gluten-free toast the next morning or serve it as a ‘hummus’ on your lunchtime salad or stuffed into your burrito or fajitas for dinner.


Simple, right?

I told ya so!

Now go open up your pantry and have a mini party in your kitchen.


Vegan White Bean & Dill Spread
Serves: 4
Gluten-Free, Dairy-Free, Vegan, Vegetarian & Soy-Free
Author: Amie Valpone
Recipe type: Entree



  1. In a food processor, combine all ingredients; puree until smooth. Transfer to a shallow serving bowl and serve with gluten-free toast, chips or sliced vegetables. Top with organic sprouts.
Nutrition Facts
Vegan White Bean & Dill Spread
Amount Per Serving
Calories 148 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 358mg16%
Potassium 27mg1%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 1g1%
Protein 6g12%
Vitamin A 285IU6%
Vitamin C 4mg5%
Calcium 74mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post More of My Story: How Integrative Medici...
Next Post Currently Coveting: December...
  • Share


  1. 4 stars
    Just made this– super quick to put together! I had navy beans instead of cannellini beans, so kept it as a white bean paste. I didn’t have fresh dill or sprouts, which would totally make this spread BUT I did have dried dill and some Bubbies cultured (fermented) dill pickles to add to it so I made it probiotic. Great mild base for making it into any type of flavor! We like spicy so I’m going to add sriracha and pepper almond cheese with my tomato and make it a great sandwich. I’d like to make it with buffalo sauce next. Thank you!

  2. 5 stars
    Amie, this is a great recipe!!!! I was wondering if I could use dried dill instead of fresh. I don’t always have fresh on hand. Is there any others herbs you would recommend for to use in this recipe? Do you think basil would work okay? I always have that fresh. Thanks for the help!!!! Your recipes are always so yummy!!

    1. Yes of course Maria; I use Simply Organic or Frontier Organic Dried Dill and it’s fabulous. Basil works well, too. Enjoy!
      Happy Holidays!

  3. This dip/spread sounds great. I am on a dill kick right now. Can’t seem to get enough of it. I wonder what that means, lol.