26+ Irresistible Italian Bean Appetizers Recipes You Need to Try

Italian cuisine is renowned for its bold flavors, fresh ingredients, and hearty dishes. Among the many gems of Italian cooking, beans play a starring role in a variety of appetizers.

Beans are not only rich in nutrients, but they also provide a creamy texture and earthy flavor that pairs perfectly with the vibrant herbs, cheeses, and spices often used in Italian cooking.

Whether you’re hosting a dinner party, preparing a light snack, or simply craving a flavorful bite, Italian bean appetizers offer something for every taste.

In this post, we’ll explore 10 must-try Italian bean appetizer recipes that are simple to prepare, yet full of authentic flavors.

From spreads and dips to savory bites, these recipes will bring the essence of Italy straight to your table.

26+ Irresistible Italian Bean Appetizers Recipes You Need to Try

Italian bean appetizers offer an exciting and flavorful way to explore the Mediterranean diet.

Whether you’re preparing a family meal or impressing guests at your next party, these recipes will undoubtedly become a go-to option in your culinary repertoire.

Not only do they showcase the versatility of beans, but they also embody the rich tradition of Italian cooking—where simplicity and quality ingredients shine.

So, roll up your sleeves, gather your ingredients, and get ready to indulge in these delightful Italian bean appetizers!

Italian White Bean Crostini

This delicious Italian white bean crostini is a simple and elegant appetizer. It features creamy cannellini beans, garlic, and fresh herbs atop crispy toasted bread. Ideal for a low-carb or keto-friendly option, you can enjoy this dish without the bread by using low-carb crackers or a slice of zucchini as the base. This appetizer is full of flavor and protein, making it an excellent choice for anyone seeking a light yet satisfying bite.

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 4-6 slices of low-carb bread or crackers (or use zucchini slices for a carb-free option)
• Optional: red pepper flakes for a bit of heat

Instructions:

1. In a small bowl, mash the cannellini beans with a fork until mostly smooth, leaving a bit of texture.
2. Add the minced garlic, olive oil, lemon juice, and parsley to the mashed beans. Stir well to combine.
3. Season with salt, pepper, and red pepper flakes (optional).
4. Toast the low-carb bread or prepare your zucchini slices by lightly grilling them.
5. Spread the white bean mixture evenly on top of each slice of bread or zucchini.: This Italian white bean crostini is the perfect appetizer for a gathering, offering a light, savory bite that aligns with keto and low-carb diets. The smooth, creamy texture of the beans pairs perfectly with the crunch of the toasted bread or zucchini, and the fresh lemon and parsley add a burst of freshness. It’s a flavorful, healthy way to enjoy Italian flavors while keeping your carb intake in check. You can also serve it as a refreshing snack or a starter to any Italian-inspired meal.

tuscan Bean Salad with Olive Oil and Herbs

This Tuscan bean salad brings together kidney beans, chickpeas, and herbs in a simple, flavorful salad drizzled with extra virgin olive oil and a touch of balsamic vinegar. The combination of beans and fresh herbs makes this salad both satisfying and keto-friendly when enjoyed in moderation. It’s a great appetizer or side dish for a low-carb meal, full of protein, fiber, and Mediterranean goodness.

Ingredients:

• 1 cup cooked or canned kidney beans, drained and rinsed
• 1 cup cooked or canned chickpeas, drained and rinsed
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh basil, chopped
• 1 small red onion, finely diced
• Salt and pepper to taste
• Optional: crumbled feta cheese

Instructions:

1. In a large mixing bowl, combine the kidney beans and chickpeas.
2. Add the diced red onion, fresh rosemary, and basil.
3. Drizzle with olive oil and balsamic vinegar, then toss to combine.
4. Season with salt and pepper, adjusting to your taste.
5. Garnish with crumbled feta cheese if desired.
6. Refrigerate for at least 30 minutes to allow the flavors to meld.

This Tuscan bean salad is a versatile appetizer that packs a punch of flavor while still being keto-friendly when served in moderate portions. The olive oil and balsamic vinegar dressing offers a smooth, tangy flavor that complements the beans and fresh herbs. This salad is not only refreshing but also provides a great balance of protein and fiber, which are key components of a low-carb lifestyle. It can also be served as a light lunch or a side dish for a more substantial meal.

Roasted Italian Beans with Parmesan and Herbs

These roasted Italian beans are a savory and satisfying appetizer with a crunchy texture and rich flavor. The combination of white beans, garlic, fresh herbs, and parmesan cheese makes this a wonderful low-carb snack that’s full of Mediterranean flavors. Roasting the beans enhances their natural sweetness, while the parmesan adds a delicious savory kick, making it perfect for those on a keto diet.

Ingredients:

• 2 cups cooked or canned white beans (like cannellini or great northern beans), drained and rinsed
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the beans with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
3. Spread the beans in a single layer on a baking sheet lined with parchment paper.
4. Roast the beans in the oven for 20-25 minutes, stirring halfway through, until golden and crispy.
5. Remove from the oven and sprinkle with grated parmesan cheese immediately.
6. Garnish with fresh parsley before serving.

These roasted Italian beans are an incredible keto-friendly appetizer that’s both flavorful and satisfying. Roasting the beans gives them a crispy texture, making them an excellent alternative to chips or other carb-heavy snacks. The addition of garlic and herbs infuses each bean with robust Mediterranean flavors, while the parmesan provides a rich, cheesy finish. Perfect for a gathering or as a snack on the go, this dish proves that healthy, low-carb eating doesn’t have to compromise on taste or texture.

Italian Bean and Prosciutto Roll-Ups

These Italian bean and prosciutto roll-ups are a perfect appetizer for a low-carb or keto lunch. The creamy texture of the beans paired with the salty prosciutto creates a delightful contrast. This dish offers a unique way to enjoy beans in a savory bite that’s both satisfying and elegant. The rolled prosciutto acts as a wrapper, adding a touch of luxury to the beans inside.

Ingredients:

• 1 cup cooked or canned white beans (cannellini or great northern), drained and rinsed
• 4 slices of prosciutto
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• Optional: a drizzle of balsamic glaze for serving

Instructions:

1. In a small bowl, mash the white beans with a fork until creamy but slightly chunky.
2. Add olive oil, lemon zest, fresh basil, salt, and pepper to the mashed beans, stirring to combine.
3. Lay a slice of prosciutto flat on a cutting board and spoon a generous amount of the bean mixture onto the prosciutto slice.
4. Roll up the prosciutto around the bean mixture to create a neat little package.
5. Repeat with the remaining slices of prosciutto and bean mixture.
6. Serve immediately or chill for 30 minutes before serving. Optionally, drizzle with balsamic glaze for added flavor.

These Italian bean and prosciutto roll-ups are an elegant, low-carb appetizer perfect for those following a keto diet. The creamy white beans are enhanced by the saltiness of the prosciutto, making every bite a flavorful treat. The lemon zest and fresh basil provide a refreshing note that balances out the richness. Whether served at a dinner party or as part of a light lunch, this dish is sure to impress your guests while keeping you in line with your low-carb goals.

Italian Bean and Avocado Salad

Italian bean and avocado salad is a simple yet vibrant appetizer that combines creamy avocado with protein-rich beans. The addition of olive oil, fresh tomatoes, and a zesty lemon dressing makes this salad a refreshing option for anyone on a low-carb or keto diet. Packed with healthy fats and fiber, it’s a great way to enjoy a Mediterranean-inspired dish while sticking to your nutrition goals.

Ingredients:

• 1 cup cooked or canned cannellini beans, drained and rinsed
• 1 ripe avocado, diced
• 1 small cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cannellini beans, diced avocado, cucumber, and cherry tomatoes.
2. Drizzle with olive oil and lemon juice, then toss gently to combine.
3. Sprinkle with fresh parsley and season with salt and pepper to taste.
4. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This Italian bean and avocado salad is the perfect appetizer for a light, refreshing start to a meal. The creamy avocado pairs beautifully with the beans and fresh vegetables, creating a satisfying texture with every bite. The lemon dressing adds just the right amount of acidity to balance the richness of the avocado and beans. Whether you’re serving it as an appetizer or a side dish, this salad is a healthy, delicious way to stay on track with your low-carb and keto goals.

Italian Spiced Bean Dip with Zucchini Chips

This Italian spiced bean dip is a creamy, flavorful option for those on a keto or low-carb diet. Made with cannellini beans, garlic, and Italian herbs, this dip is packed with flavor and served alongside crispy zucchini chips for a low-carb alternative to traditional crackers or bread. It’s a hearty, satisfying snack or appetizer that will keep you feeling full without the carb load.

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional for heat)
• Salt and pepper to taste
• 2 medium zucchinis, thinly sliced into rounds
• 1 tbsp olive oil (for zucchini chips)
• 1/2 cup grated parmesan cheese (for zucchini chips)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the zucchini chips, arrange the zucchini slices on a baking sheet in a single layer. Drizzle with olive oil, season with salt and pepper, and sprinkle with grated parmesan cheese.
3. Bake in the oven for 20-25 minutes, flipping halfway through, until the zucchini chips are crispy and golden.
4. While the zucchini chips bake, prepare the bean dip. In a small food processor, combine the cannellini beans, olive oil, garlic, oregano, basil, red pepper flakes, salt, and pepper. Blend until smooth and creamy. This Italian spiced bean dip with zucchini chips offers a fantastic keto-friendly snack option that’s full of flavor. The bean dip is rich and creamy, with the perfect blend of Italian herbs and garlic. Paired with the crispy zucchini chips, it becomes an irresistible combination of textures and flavors. It’s a great low-carb substitute for traditional chips and dip, offering a satisfying and nutritious alternative that aligns with your keto or low-carb goals. Whether served as an appetizer or a snack, it’s sure to be a crowd-pleaser!

Italian Bean-Stuffed Mushrooms

These Italian bean-stuffed mushrooms are a savory and satisfying low-carb appetizer perfect for any occasion. The earthy flavor of the mushrooms pairs beautifully with the creamy, herb-infused white beans. Topped with melted cheese and baked to perfection, these stuffed mushrooms offer a burst of Italian flavors in every bite, making them an ideal choice for those on a keto or low-carb diet.

Ingredients:

• 12 large white mushrooms, stems removed
• 1 cup cooked or canned cannellini beans, drained and rinsed
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp grated parmesan cheese
• 1/4 cup shredded mozzarella cheese
• Salt and pepper to taste
• Optional: red pepper flakes for a spicy kick

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mash the cannellini beans with a fork until smooth, leaving some texture.
3. Heat the olive oil in a skillet over medium heat, and sauté the garlic until fragrant, about 1-2 minutes.
4. Add the mashed beans to the skillet and cook for another 2-3 minutes. Stir in the fresh parsley, salt, and pepper. Remove from heat.
5. Spoon the bean mixture into the mushroom caps, pressing gently to pack the filling.
6. Top each mushroom with a sprinkle of parmesan and mozzarella cheese.
7. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the cheese is golden and bubbly.
8. Serve hot, garnished with extra parsley if desired.

hese Italian bean-stuffed mushrooms make an excellent low-carb appetizer or side dish for anyone looking to enjoy hearty, flavorful bites while sticking to keto or low-carb goals. The combination of creamy beans and earthy mushrooms, with the richness of melted cheese, creates a delicious and satisfying treat. This dish is not only easy to prepare but also packs a punch of Mediterranean flavor that will be a hit at your next gathering or meal.

Italian Bean Frittata Bites

Italian bean frittata bites are a versatile and flavorful low-carb appetizer that combines eggs, white beans, and Italian herbs into a delicious bite-sized treat. Perfect for meal prep or serving at parties, these mini frittatas are packed with protein and fiber and are a great keto-friendly option for those seeking a filling snack or starter.

Ingredients:

• 1 cup cooked or canned white beans (cannellini or great northern), drained and rinsed
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 tbsp fresh basil, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing the muffin tin)
• Optional: diced bell peppers or spinach for added flavor and nutrition

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin with olive oil.
2. In a medium bowl, whisk together the eggs, heavy cream, parmesan cheese, fresh basil, oregano, salt, and pepper.
3. Gently fold in the white beans and any optional veggies like bell peppers or spinach.
4. Pour the egg mixture evenly into the mini muffin tin, filling each cup about 3/4 full.
5. Bake for 15-18 minutes or until the frittata bites are set and lightly golden.
6. Allow them to cool for a few minutes before removing from the muffin tin.
7. Serve warm or at room temperature.

These Italian bean frittata bites are the ultimate low-carb, high-protein appetizer or snack. The combination of creamy white beans and savory eggs makes for a satisfying bite, while the fresh herbs and cheese add delicious Mediterranean flavor. Perfect for meal prep, they can be made ahead of time and stored in the fridge for a quick and easy snack. Whether served as an appetizer at a gathering or a snack during the day, these frittata bites are sure to please everyone while keeping you on track with your low-carb and keto goals.

Italian Bean and Roasted Red Pepper Dip

This Italian bean and roasted red pepper dip is a creamy, smoky, and flavorful appetizer that’s both low-carb and keto-friendly. Blending white beans with roasted red peppers, garlic, and a variety of Italian herbs, this dip is rich and satisfying. Serve it with fresh veggies or keto crackers for a refreshing and healthy snack that packs all the Mediterranean flavor.

Ingredients:

• 1 cup cooked or canned cannellini beans, drained and rinsed
• 1/2 cup roasted red peppers, drained and chopped
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp fresh oregano, chopped
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• Optional: red pepper flakes for a spicy kick
• Fresh veggie sticks or low-carb crackers for dipping

Instructions:

1. In a food processor, combine the cannellini beans, roasted red peppers, olive oil, garlic, oregano, lemon juice, salt, and pepper.
2. Blend until smooth and creamy. If the dip is too thick, add a small amount of water to reach your desired consistency.
3. Taste and adjust seasoning as needed, adding red pepper flakes for a spicy touch if desired.
4. Serve immediately with fresh veggie sticks or low-carb crackers for dipping.

This Italian bean and roasted red pepper dip is a fantastic choice for a low-carb appetizer that’s full of Mediterranean flavor. The creamy texture of the white beans is complemented by the smoky sweetness of the roasted red peppers, and the herbs provide a fresh, aromatic finish. It’s a satisfying, guilt-free dip that can be enjoyed on a keto diet, making it perfect for parties, picnics, or as a quick snack. With its rich flavor and healthy ingredients, this dip is sure to be a crowd-pleaser!

Italian Bean and Arugula Salad

Italian bean and arugula salad combines peppery arugula with protein-packed beans, offering a light yet satisfying appetizer. The addition of sun-dried tomatoes, olives, and a tangy lemon vinaigrette brings Mediterranean flair to this low-carb dish. It’s a perfect starter for anyone looking for a fresh, healthy, and keto-friendly option, filled with nutrients and bold flavors.

Ingredients:

• 1 cup cooked or canned white beans (cannellini or great northern), drained and rinsed
• 2 cups fresh arugula, washed and dried
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: grated parmesan for garnish

Instructions:

1. In a large bowl, combine the white beans, arugula, sun-dried tomatoes, and Kalamata olives.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine, ensuring the beans and arugula are well-coated.
4. If desired, sprinkle with grated parmesan before serving.

This Italian bean and arugula salad is a vibrant and nutrient-dense appetizer that is both keto-friendly and delicious. The peppery arugula pairs wonderfully with the creamy beans, while the sun-dried tomatoes and olives add rich, savory flavors. The lemon vinaigrette ties everything together, creating a refreshing, healthy dish that’s perfect as a starter or a light lunch. Packed with fiber and healthy fats, this salad is a great addition to any low-carb menu.

Italian Bean and Spinach Stuffed Bell Peppers

These Italian bean and spinach stuffed bell peppers are a hearty and satisfying appetizer that delivers bold Mediterranean flavors in a keto-friendly package. The combination of white beans, spinach, and Italian herbs, all baked inside a sweet bell pepper, offers a nutritious and filling bite. Topped with mozzarella cheese, these stuffed peppers make a perfect low-carb dish for a light lunch or dinner starter.

Ingredients:

• 4 bell peppers, halved and deseeded
• 1 cup cooked or canned cannellini beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the bell peppers in half and remove the seeds. Arrange the halves on a baking sheet.
3. In a skillet, heat the olive oil over medium heat. Add the chopped spinach and cook until wilted, about 2-3 minutes.
4. Add the cannellini beans, garlic powder, oregano, salt, and pepper to the skillet, stirring to combine. Cook for another 2-3 minutes until heated through.
5. Spoon the bean and spinach mixture into the bell pepper halves, packing them tightly.
6. Top each stuffed pepper with shredded mozzarella and parmesan cheese.
7. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and golden.
8. Garnish with fresh basil before serving.

These Italian bean and spinach stuffed bell peppers are a low-carb, flavorful appetizer that combines the heartiness of beans with the freshness of spinach. The bell peppers add a sweet, crisp element that balances the savory filling, while the melted cheese on top creates a satisfying finish. This dish is not only keto-friendly but also rich in fiber and protein, making it a great choice for anyone looking for a nutritious yet indulgent appetizer. Serve them as a starter or as part of a light meal to enjoy Mediterranean flavors without the carbs.

Italian Bean and Pesto Skewers

These Italian bean and pesto skewers are a fun, bite-sized appetizer that brings together the creamy texture of beans with the fresh, vibrant flavors of basil pesto. The skewers are simple to assemble and are an excellent choice for a keto-friendly, low-carb snack or starter. With the addition of mozzarella balls and cherry tomatoes, these skewers are a full Mediterranean experience in a small, easy-to-eat package.

Ingredients:

• 1 cup cooked or canned white beans (cannellini or great northern), drained and rinsed
• 8-10 small mozzarella balls (bocconcini)
• 8-10 cherry tomatoes
• 1/4 cup basil pesto (store-bought or homemade)
• 8-10 small wooden skewers
• Fresh basil leaves for garnish (optional)

Instructions:

1. Thread a cherry tomato, a mozzarella ball, and a few white beans onto each skewer, alternating ingredients as you go.
2. Drizzle the pesto over the skewers, ensuring each skewer is lightly coated.
3. If desired, garnish with fresh basil leaves for an added burst of flavor.
4. Serve immediately or refrigerate for up to 30 minutes before serving.

These Italian bean and pesto skewers are a creative and delightful appetizer that’s perfect for anyone on a keto or low-carb diet. The combination of creamy beans, mozzarella, and the burst of freshness from the pesto makes these skewers a crowd-pleasing bite-sized treat. They are not only easy to prepare but also bring the bold flavors of Italy to your table in a healthy, satisfying way. Ideal for parties, picnics, or as a quick snack, these skewers offer a fresh, flavorful start to any meal.

Italian Bean and Cucumber Bites

These Italian bean and cucumber bites are a refreshing, crunchy, and satisfying appetizer perfect for a low-carb or keto diet. The crisp cucumber rounds are topped with a creamy blend of white beans, fresh herbs, and Italian seasonings, creating a delicious bite-sized treat. This appetizer is light yet flavorful, making it an ideal choice for a quick snack or a healthy starter.

Ingredients:

• 1 cup cooked or canned white beans (cannellini or great northern), drained and rinsed
• 1 large cucumber, sliced into rounds
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Optional: crumbled feta cheese for topping

Instructions:

1. Slice the cucumber into rounds and arrange them on a platter.
2. In a small bowl, mash the white beans with a fork until creamy but still slightly chunky.
3. Add the olive oil, lemon juice, oregano, parsley, salt, and pepper to the mashed beans, mixing to combine.
4. Spoon a generous amount of the bean mixture onto each cucumber slice.
5. Optionally, top with crumbled feta cheese for extra flavor.
6. Serve immediately or chill for 15-20 minutes before serving.

These Italian bean and cucumber bites are a refreshing and low-carb appetizer that’s both satisfying and flavorful. The creamy white beans combined with the fresh cucumber offer a delightful contrast of textures, while the Italian seasonings enhance the overall flavor. This dish is quick to prepare and is perfect for those seeking a healthy, light snack that doesn’t compromise on taste. It’s a great way to enjoy Mediterranean-inspired flavors while keeping things keto-friendly.

Italian Bean and Roasted Garlic Crostini

Italian bean and roasted garlic crostini are a simple yet flavorful low-carb appetizer that combines the rich, smoky flavor of roasted garlic with creamy white beans. Served on keto-friendly toasted almond flour bread, this dish is perfect for those who miss traditional crostini but want to stay within their low-carb and keto goals. This appetizer is a great way to enjoy classic Italian flavors in a modern, healthier form.

Ingredients:

• 1 cup cooked or canned cannellini beans, drained and rinsed
• 4 slices of keto-friendly bread (almond flour bread or any low-carb bread)
• 1 bulb garlic, roasted
• 2 tbsp olive oil
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• Optional: grated parmesan cheese for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb and drizzle with olive oil. Wrap it in foil and roast for 25-30 minutes, or until soft and golden.
2. While the garlic is roasting, toast the keto bread slices in the oven or on a grill until crispy.
3. Once the garlic is roasted, squeeze the cloves out of their skins and mash them with a fork.
4. In a small bowl, mash the cannellini beans and mix with the roasted garlic, olive oil, fresh basil, salt, and pepper.
5. Spread the bean and garlic mixture on the toasted bread slices.
6. Optionally, sprinkle with grated parmesan before serving.

hese Italian bean and roasted garlic crostini are a delightful and low-carb twist on a classic appetizer. The creamy cannellini beans combined with the roasted garlic create a rich, flavorful spread that perfectly complements the crispy bread. Topped with fresh basil and optional parmesan, these crostini are a perfect choice for anyone on a keto or low-carb diet. They’re ideal for a casual get-together or a light snack, offering Mediterranean flavors in a healthy and satisfying form.

Italian Bean and Artichoke Dip

This Italian bean and artichoke dip is a rich and creamy appetizer made with white beans and marinated artichokes, blended with Italian seasonings and a touch of parmesan cheese. It’s a great option for those following a keto or low-carb diet, as it’s both low in carbs and full of flavor. Perfect for dipping vegetables or low-carb crackers, this dip is a great choice for a savory, Mediterranean-inspired snack.

Ingredients:

• 1 cup cooked or canned cannellini beans, drained and rinsed
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/4 cup grated parmesan cheese
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish
• Optional: low-carb crackers or fresh veggies (carrot sticks, celery, etc.) for dipping

Instructions:

1. In a food processor, combine the cannellini beans, marinated artichokes, olive oil, garlic, parmesan, basil, salt, and pepper.
2. Blend until smooth and creamy. If the dip is too thick, add a small amount of water to reach your desired consistency.
3. Taste and adjust seasoning as needed.
4. Transfer the dip to a serving bowl and garnish with fresh parsley.
5. Serve with low-carb crackers or fresh veggie sticks.

This Italian bean and artichoke dip is a flavorful, creamy appetizer that’s perfect for anyone on a keto or low-carb diet. The beans provide a rich, creamy base, while the artichokes add a tangy, savory element. The blend of Italian herbs and parmesan enhances the flavors, creating a dip that’s both satisfying and healthy. Whether served as a snack or part of a larger spread, this dip is a great choice for Mediterranean-inspired appetizers that fit within your dietary goals.

Note: More recipes are coming soon