This White Bean Dip + Veggie Picnic Platter comes together in just 10 minutes. It’s the perfect appetizer for outdoor entertaining. Made with white cannellini beans, this party dip pairs perfectly with seasonal vegetables like carrots and radishes.
The weather is getting warmer, the flowers are starting to bloom, and it’s time to take your meals outside for a spring weather picnic. While everyone loves a good picnic in the park, not all foods are made for eating outdoors. Luckily, this White Bean Dip and Veggie Picnic Platter is easy to make, easy to store, and easy to transport. It’s a win all around for outdoor eating.
White Bean Dip made with Cannellini Beans
This White Bean Dip Picnic Platter is a great alternative to store-bought dips and only takes 10 minutes to make. It can be paired with fresh seasonal vegetables like carrots, radishes, cucumbers, and celery, and also with crispy crackers and a side of your favorite seasonal cheeses. Pair with a glass of crispy rosé and it’s the perfect dip to share at an outdoor picnic with friends!
In addition to being delicious and easy to make, this Veggie Picnic Platter is easy to store and transport to outdoor settings. The dip can be made up to three days ahead of time and stored in an airtight container in the refrigerator before picnic day. Fresh cut vegetables like carrots and radishes are also great for transporting because they retain their crispness after cutting and only need to be arranged beautifully before serving (or just dump them on the platter and call it lunch; they are just as delicious either way!).
I hope you try this simple and easy white bean dip with fresh cut seasonal veggies at your next outdoor gathering. For more healthy and delicious seasonal spreads, check out all of my globally-inspired platters on Fork in the Road!
- 1 15-oz can cannellini beans, drained
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 1 garlic clove
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅓ cup parsley
- 1 tbsp water (more if needed for consistency)
- ⅛ tsp olive oil, for drizzle
- Lemon zest and parsley for garnish
- 3 carrots, sliced lengthwise
- 5 small radishes, sliced
- Optional: fresh cheeses of your choices, crispy crackers
- Add white beans, olive oil, lemon juice, garlic, salt, pepper, and parsley to a food processor. Blend until smooth, adding water as needed until consistency is thick and not watery.
- Transfer dip to a bowl. Drizzle with olive oil and top with lemon zest and parsley.
- Serve with fresh vegetables.
Leftovers and Storage: This White Bean Dip Picnic Platter can be made and stored up the three days ahead of time. Dip can be safely stored and eaten if refrigerated for up to 5-6 days, however, throw out any dip after it has been at room temperature for more than 2-3 hours.
Home Chef Tip: Get creative with seasonal veggies! Use cauliflower, broccoli, asparagus spears, or even fruits like apples and fresh berries.
We hope you love this White Bean Dip Veggie Picnic Platter from SoFabFood Home Chef, Kristina from Fork in the Road, as much as we do. If you enjoyed this recipe, be sure to stop by our Appetizer Section to find more like it. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!