Wondrous White Bean Spread + Homemade Crostini

Wondrous White Bean

Creamy, smooth, decadent---you will barely believe that this is dairy free. This bean spread, or a variation with garbanzo beans, is my go-to for a potluck or a party. I know it's a clean eats dip that everyone will love! Even kiddos. I encourage you to try different beans, try different mix ins, spread it on crackers, use it as a veggie dip, or a spread on sandwiches. The possibilities are endless. I like to make a big batch and take it for lunch over a bed of salad greens. So easy and very satisfying. This spread is so dang easy to make up and lasts for almost a week in the refrigerator.

I say, make a big batch and snack healthy for the week!


  • 2 cups cooked cannellini beans-or other white bean (or 1 can)
  • 3 spring onions, finely diced
  • 1/2 red onion, diced
  • 1 stalk celery, diced
  • 1/2 cucumber, seeded and diced 2 T capers (*optional)
  • 2 T Stone Ground Mustard
  • Juice of 1/2 lemon
  • sea salt and fresh cracked pepper, to taste
Wondrous Bean Ingredients


  1.  Drain beans, and add to serving bowl.
  2. Crush beans with a fork or spoon. You want to have a nice blend of crushed beans and whole beans for some texture.
  3. Add diced vegetable, mustard, and lemon juice. Combine.
  4. Salt and pepper to taste.
  5. Enjoy on crackers, bread, in sandwiches, on salads, with veggie sticks--etc!

Keeps in an airtight container for 4-5 days.



Who doesn't love a crostini?! Sure you could buy a bag in the store, which probably was made with some craptastic oils---or-- for half the price you could buy a quality baguette and make these tasty toasts yourself!


  • 1 baguette, sliced 1/4 inch thick
  •  3/4 cup olive oil
  • coarse sea salt and black pepper


  1. Preheat oven to 350 degrees.
  2.  Arrange baguette slices on two large baking sheets brush both sides with oil, and season with salt and pepper.
  3. Bake until golden, 7-12 minutes on each side. Keep watch, it is so easy to burn these beasts!