Recipe courtesy of Town House

The Real Dill Deal

This cannellini bean dip pairs the fresh flavors of dill and lemon peel. Town House® Flatbread Crisps - Sea Salt and Olive Oil crackers make this dip the perfect bite-size snack.
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Yield: 3 cups; 24 servings
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2 cans (15oz. each) cannellini beans or other white beans, rinsed and drained

1/4 cup plain Greek yogurt 

1/4 cup olive oil

1/4 cup lemon juice

2 tablespoons chopped fresh dill 

4 teaspoons grated lemon peel (peel from 1 lemon)

1 teaspoon ground cumin

1 teaspoon hot pepper sauce

Kosher salt (optional)

Freshly ground black pepper (optional)

Fresh dill sprigs (optional)

Keebler® Town House® Flatbread Crisps - Sea Salt and Olive Oil crackers


  1. 1. In food processor bowl combine beans, yogurt, oil, lemon juice, dill, lemon peel, cumin and pepper sauce. Cover and process until smooth. Season with salt and pepper (if desired).
  2. 2. Transfer to serving bowl. Cover with plastic wrap, pressing wrap onto dip surface. Refrigerate for 1 to 24 hours.
  3. 3. Before serving, garnish with dill sprigs (if desired). Serve with KEEBLER TOWN HOUSE Flatbread Crisps - Sea Salt and Olive Oil crackers.


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