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Swiss Chard & Cannellini Bean Dip - A Creamy, Bright, Veggie-Packed Spread

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large bunch Swiss chard (about 8–10 ounces), stems and leaves separated
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 small garlic cloves, minced (or 1 large)
  • 1 tablespoon fresh lemon zest
  • 2–3 tablespoons fresh lemon juice, to taste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes, or more to taste
  • 1/4 cup fresh parsley or basil, roughly chopped (optional but recommended)
  • 2–4 tablespoons water (or aquafaba from the bean can), as needed for texture
  • Kosher salt and freshly ground black pepper, to taste
  • Optional garnishes: flaky salt, a pinch of smoked paprika, toasted pine nuts or almonds, extra lemon zest

Method
 

  1. Prep the chard: Rinse the Swiss chard well. Separate the stems from the leaves. Thinly slice the stems and roughly chop the leaves.
  2. Sauté the stems: In a large skillet, warm 1 tablespoon olive oil over medium heat. Add the chard stems with a pinch of salt and cook 3–4 minutes until slightly tender.
  3. Add garlic and leaves: Stir in the minced garlic and cook 30 seconds, just until fragrant. Add the chard leaves and cook 2–3 minutes, stirring, until wilted and bright. Remove from heat and let cool slightly.
  4. Blend the base: In a food processor, combine the cannellini beans, lemon zest, lemon juice, cumin, red pepper flakes, 2 tablespoons olive oil, and a generous pinch of salt and pepper. Pulse until mostly smooth.
  5. Add the greens: Add the cooked chard mixture and parsley or basil. Process until creamy, scraping down the sides as needed. If it’s too thick, blend in 2–4 tablespoons water (or aquafaba) a little at a time until it’s spreadable and smooth.
  6. Taste and adjust: Add more lemon juice, salt, pepper, or red pepper flakes as needed. The flavor should be bright and savory with a gentle heat.
  7. Serve: Spoon into a shallow bowl. Drizzle with olive oil and finish with flaky salt, smoked paprika, or toasted nuts if you like. Enjoy warm or chilled.