White Bean Cashew Dip Recipe | Appetizer Recipes | PBS Food

White Bean Cashew Dip

This appetizer is certain to please even the most finicky reveler at your party.


Yield: 6 to 8 servings

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  • 1 can (15 ounces) white beans, drained and rinsed
  • ½ cup raw cashews
  • 2 tablespoons filtered or spring water
  • 4 teaspoons freshly squeezed lemon juice
  • 1 clove garlic
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons sweet red or orange pepper, diced
  • Dill weed or fresh dill sprigs, for garnish (optional)


  1. Put the white beans, cashews, water, lemon juice, garlic, salt, and cayenne pepper in a high performance blending appliance and process until smooth and creamy. Do not over process.
  2. Transfer to a pretty bowl and fold in the diced pepper. Top with dill (if using).
  3. Serve with carrot sticks, celery sticks, zucchini sticks, tortilla chips or whole-grain crackers.

Homemade Tortilla Chips

These quick-to bake tortilla chips are so crispy and tasty that you will not miss the oil or the extra calories found in most store-bought varieties.


  • 2 whole-grain tortillas (see notes)
  • ½ teaspoon chili powder
  • ¼ teaspoon sea salt, plus more as needed


  1. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached
  2. parchment paper.
  3. Cut tortillas into “chip”-size portions. Put the cut tortillas, chili powder, and salt in a large bowl. Toss to coat.
  4. Arrange the tortillas in a single layer on the prepared sheet. Bake 7 to 10 minutes or just until crisp and edges are slightly browned. Sprinkle with more salt, if desired.


For a gluten-free option, use brown rice tortillas instead of whole-grain tortillas. Flavored tortillas, like spinach or chipotle, work well in this recipe.

Yield: 4 servings

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