Mediterranean White Bean Dip

The first time I made this white bean spread was at Christmas for my family. I loved the idea of a red, green, and white appetizer for the holidays, and it truly added a little touch of festivity to the table. My father — who is very much not a fan of beans or legumes — surprisingly loved it, and now asks me to make it every Christmas. Sometimes I’ll set it out as a dip with crackers or sliced baguette, but when I have a little extra time, I’ll pre-assemble crostini with all the toppings. It’s such a cute, inviting addition to a party table — easy for guests to grab between sips of bubbly. It’s definitely become a holiday staple for my family, but it also makes a comeback in the summer months. The mint and pomegranate are wonderfully fresh and vibrant in warm weather, turning this into a show-stopping dip to bring to picnics, barbecues, and summer gatherings.

A Perfect Holiday Appetizer (That’s Just as Fresh in Summer)

I'll be honest, after New Years, I sort of forget about the awesomeness of this spread until summer picnic season rolls around. But it's so easy to whip up in the blender, making it perfect for quick picnic prep and a fun alternative to the classic hummus. However, pomegranates are not so easy to find in the summer months — they’re really at their best from fall through winter. So in summer, I’ll often swap them for chopped cherries, cutting them into small pieces so they don’t overwhelm the dip. That way, you still keep that pretty red-and-green colour combination. Whether it’s winter or summer — adding a festive pop of colour to a holiday table or bringing something bright and refreshing to a warm-weather picnic — this white bean dip fits right in. It has that special-occasion feel, yet it’s simple enough to pull together for an easy afternoon gathering or evening dinner.

A red, green, and white holiday appetizer that feels both effortless and special — bright lemon, fresh mint, and pomegranate make every bite sparkle. ✨

A Mediterranean Secret: The Beloved White Bean

White beans have long been a staple in Italian and Mediterranean cooking, prized for their velvety texture and gentle, buttery taste. They’re incredibly nutritious — packed with fibre, plant-based protein, and essential minerals — yet feel light and elegant in dishes like spreads, soups, and salads. Their mild flavour makes them the perfect backdrop for bright additions like lemon, garlic, mint, and pomegranate, allowing every ingredient to shine while still bringing a comforting creaminess that feels both wholesome and gourmet.

Are Cannellini Beans the Same as White Kidney Beans?

Yes — cannellini beans are white kidney beans. They’re simply two names for the same variety, with “cannellini” used more commonly in Italian and specialty cooking, while “white kidney beans” is the term you’ll often see on North American labels. They have a mild, creamy flavour and a soft texture that purées nicely, making them ideal for dips like this one. So whether your can says “cannellini” or “white kidney beans,” you’ll get the same delicious result.

Pomegranate: What Is It and How to Use It

Pomegranate is a jewel-toned fruit that has been cherished for thousands of years, appearing in Middle Eastern, Mediterranean, and South Asian cuisines as a symbol of abundance and celebration. Its seeds — called arils — are bright, juicy, and sweet-tart, adding both colour and vibrancy to savoury dishes like this white bean spread. Paired with fresh mint, the dip becomes even more refreshing. The cool herbal notes of the mint balance the fruit’s natural sweetness, bringing a lively, festive contrast that's both tasty and eye-catching.

How to Seed a Whole Pomegranate

The easiest way to extract the seeds is to cut the pomegranate into quarters and submerge the pieces in a large bowl of water. Gently use your fingers to loosen the arils from the membrane; the seeds will sink while the pith floats to the top, making it simple to skim off and discard. Once the seeds are freed, drain them and pat dry. This method keeps the juice contained (and your kitchen unstained!) while giving you perfectly clean, ready-to-use arils.

Can I Find Pre-Packaged Pomegranate Seeds?

Yes — especially around the holidays, many large grocery stores carry small containers of pre-seeded pomegranate arils. They’re super convenient when you’re short on time, but they do have a shorter shelf life. Because the seeds are already removed from their protective membrane, they can ferment or lose freshness more quickly. For the best flavour and texture, use them within a couple of days of purchase.

How to Make This White Bean Spread

Making this spread is wonderfully simple. Start by adding your white beans to a food processor or blender along with the lemon juice, zest, garlic, olive oil, and seasonings. You can adjust the texture as you go: add a splash of cold water for something silkier or a drizzle more olive oil for richness. You can even try a little tahini if you have it on hand for more creaminess. I always start on the slowest setting with my blender, this keeps it from getting stuck. You can also push the mixture down the sides of the blender if needed. The consistency should look pale and glossy, holding soft peaks that make it easy to spread onto bread or scoop up with crackers.

Once it’s blended, spoon the lemony white bean spread into a shallow bowl or plate so you have room for toppings. This is where everything comes to life. A generous drizzle of olive oil gives it shine, while the pomegranate seeds add bright pops of colour. The crushed pistachios bring a warm, nutty crunch that plays beautifully with the creamy base. Scatter over the fresh mint so its fragrance hits right away, and finish with a pinch of salt.This little process, of adding the toppings, is one of the things I love when preparing appetizers. It's the moment everything comes together and it feels like you are creating something special for special people. Guests also notice these little touches more than we think. Even non-foodies go "wow" when they see something different like pomegranate and mint plated with attention. 🤗

Make It Your Own

This spread is a canvas for creativity — change up the toppings to match the mood or occasion. Try thinly sliced radishes or cucumber ribbons for a crisp, refreshing bite, or a handful of marinated artichokes or roasted red peppers for something more savoury and Mediterranean. A spoonful of sun-dried tomato pesto or olive tapenade brings bold umami, while toasted pine nuts or crushed walnuts give a lovely nutty crunch. You can even add a few shavings of lemon zest or a sprinkle of za’atar to give it that final aromatic lift. Think of it as your go-to base — simple, adaptable, and always a little gourmet. 🌿

Ways to Serve This Creamy Bean Dip

This dip is wonderfully versatile. Spoon it onto crostinis for an easy appetizer, pair it with sliced baguette for dipping, or set it beside a bowl of crackers so everyone can help themselves. It’s also right at home in a mezze-style platter with olives and roasted vegetables (think roasted carrots, bell peppers, or beets — omg yum). Dress it up with toppings or keep it beautifully simple!

However you decide to serve it, I’d love to hear how it turned out — did you keep it simple, or go full toppings? Share your favourite variation in the comments below so others can try it too. And if you make this for a festive get-together, don’t forget to tag @sageandparsleyfood on Instagram or @sageandparsley — I love featuring your creations! 🍽✨ If you’re planning a full meal, you can also browse holiday recipes to round out your menu with ideas that feel just as special.