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Garlic & Herb White Bean Dip

  • 15 min
    Prep Time
  • 40 min
    Total Time
  • 20 people
  • 68 per 1 serving


  • 1 tablespoon olive oil
  • 2 large leek, white and light green parts chopped (about 2 cups)
  • 1/4 teaspoon crushed red pepper
  • 4 cups thinly sliced kale leaves
  • 2 cups cherry tomatoes
  • 1 can (about 15 ounces) white cannellini beans, rinsed and drained
  • 1 can (10 1/2 ounces) Pacific Foods™ Condensed Cream of Roasted Garlic & Herb Soup
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (about 4 ounces)


  • Step 1

    Heat the oven to 400°F.  While the oven is heating, heat the oil in a 12-inch cast iron skillet over medium-high heat.  Add the leeks and red pepper and cook for 3 minutes or until lightly browned.  Add the kale and tomatoes and cook until the tomatoes begin to burst.  Season with salt and pepper.

  • Step 2

    Add the beans and soup and heat to a boil.  Remove from the heat.  Stir in the Parmesan cheese.  Sprinkle with the mozzarella cheese.

  • Step 3

    Place the skillet in the oven and bake for 15 minutes or until the mozzarella cheese is melted.  Serve with rustic bread for dipping.

Calories 68
Total Fat 2 g
Sat. Fat 1.3 g
Trans Fat 0 g
Cholesterol 6 mg
Sodium 166 mg
Total Carb 7 g
Dietary Fiber 1 g
Sugar 1 g
Protein 3 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 4 %DV
Potassium 4 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.