This time of year there are endless opportunities to entertain. Whether you’re a sports fanatic and counting down the days until the Super Bowl or hosting friends for an Oscars viewing party, one thing for certain is that you need great snacks! And what’s better than a quick and flavorful dip?

This recipe calls for cannellini beans which are a mild base and rich in protein. The other ingredients are fairly simple, but they pack some serious flavor: lacinato kale, sun-dried tomatoes and our basil pesto. The combination results in an addicting dip that pairs well with pita chips, toasted baguette and fresh veggies. On the off chance that you have any leftover it also makes for a great spread on sandwiches and more!

For a light and tasty twist, we opted to use chickpeas as the base for this salad, but if you’re craving a more classic chicken salad recipe, you can easily swap or add shredded chicken. Also instead of serving on toasted bread, we recommend using crisp butter lettuce cups, which can even be rolled up and enjoyed on the go as a wrap!


Yields 1 Cup of Dip


  • 1 medium clove garlic, peeled
  • 1, 15oz can cannellini/great northern beans, rinsed and drained
  • 2 tablespoons extra virgin olive oil
  • 1 – 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup thinly chopped kale (lacinato or curly)
  • 1/3 cup diced sun-dried tomatoes (not oil-packed)
  • 1/4 cup Blue Moose of Boulder Basil Pesto
  • Pita chips, fresh basil and vegetables recommended for serving


  1. Place garlic clove in large food process and turn on to mince. Scrape the sides of the bowl.
  2. Add beans, oil, 1 tablespoon lemon juice, salt, and a few grinds of pepper. Process until smooth. Taste and add a bit more lemon juice if desired. Scrape the sides and process again.
  3. Add kale and sun-dried tomatoes and pulse a few times until incorporated.
  4. Scrape contents into a serving bowl and gently fold in the pesto to give a nice marbled look.
  5. Top with fresh basil if desired.
  6. Serve immediately with desired dippers.


*You can make the dip up to 1 day ahead of time and add the pesto in just before serving. Be sure to store the dip in a sealed container if making ahead.

*If your sun-dried tomatoes have hardened, rehydrate them in hot water for 10-15 minutes. Drain water and blot with a towel to dry before dicing. You can use oil-packed, but blot off as much oil as possible before dicing and adding to the food processor

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