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5 from 1 vote

White kidney bean / cannellini bean dip from scratch using instant pot

A delicious dip for entertaining your guests or for satisfying those evening hunger pangs. Vegan , gluten free and healthy. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Greek
Author: Khushboo


To blend

  • 2 cloves roasted garlic
  • ½ cup So Delicious coconut yogurt*
  • 2 cups cooked white kidney beans
  • 1/4 cup nutritional yeast *
  • 2 tablespoon or more Cold water to thin
  • 1 tablespoon lemon juice
  • Salt to taste
  • Pepper to taste


  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh or dried parsley
  • Pinch of cayenne pepper optional


  • Place all ingredients called for to blend in your food processor/ blender or mixer.
  • Add more water to attain the desired consistency.
  • Just before serving drizzle some evoo and sprinkle some dried or fresh herbs .


I have used ready roasted garlic that I bought from Whole Foods deli section .
Use thick yogurt of your choice .
Add more water if necessary to reach desired consistency.
Nutritional yeast / nooch adds cheesy flavor as well as good nutrition to the dip but it's optional
Keeps well in the refrigerator up to 3 days.