White Bean Kale Dip

White Bean Kale Dip

Takes , serves 4.


  • 1 can cannellini beans rinsed and drained
  • 2 cups kale
  • 1/2 cup basil + more for garnish
  • 1/4 cup + 1 tbsp DaVinci extra virgin olive oil
  • 4 tbsp nutritional yeast
  • 3/4 cup walnuts, toasted and divided
  • 3 garlic cloves
  • 2 tbsp lemon juice
  • 3/4 tsp pink salt or more to taste
  • black pepper
  • Wellington Cracked Pepper Water Crackers


  1. Toast walnuts on a hot pan until golden brown. Let them cool completely.
  2. In a high-speed blender or food processor, combine 1/2 cup toasted walnuts and all the rest of ingredients and blend until smooth. Add more olive oil or a splash of filtered water if you prefer a more liquidy consistency.
  3. Place in a bowl, drizzle with olive oil and garnish with walnuts and fresh basil.