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    Home » Recipes » Dips and Sauces

    Carrot Top White Bean Dip

    Published: Jul 27, 2021 · Modified: Aug 11, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pictures of dip, with text: Carrot Greens White Bean Dip.
    Table with dip and carrots, with text: Carrot Top White Bean Dip.

    Make the most of carrot greens with this easy Carrot Top White Bean Dip recipe. This unique twist on white bean dip uses carrot leaves along with fresh herbs for tons of flavor. Serve it as a party appetizer or use it as a snack along with your favorite crackers and vegetables.

    If you have lots of carrot leaves, use them up with Carrot Top Pesto, Carrot Top Chimichurri, Carrot Top Gremolata, and Carrot Top Salad, which is full of chickpeas, raisins, and shredded carrot! Can you tell that I'm obsessed with reducing food waste and using the whole carrot? I certainly am!

    Check out my huge Carrot Tops 101 post to find out all about the Tops of Carrots.

    Table with a bowl of bean dip and carrots next to it.
    Make the most of carrot tops in this tasty white bean dip!

    Don't waste the leafy tops of carrots! Instead, whiz them up into this tasty Carrot Top White Bean Dip.

    Easy dips for a party or snack are something I love whipping up. White beans are full of fiber and protein, so they make a great base for any flavor you add to them while being filling and satisfying.

    My twist on white bean dip uses the greens from carrot tops. The tops of carrots are edible and can be used in many different ways.

    They taste earthy and bold and can be used as a replacement for fresh parsley in most recipes.

    I love using them in this vegan dip because they give it a bold fresh taste and a pop of green color that anyone can enjoy!

    Enjoy your carrot top dip with veggies, crackers, potato chips, and more.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Variations
    • Storage
    • Top tips
    • FAQs
    • 📖 Recipe
    • 💬 Comments
    Bowl of dip.
    Perfect with raw veggies.

    Why You'll Love This Recipe

    • It’s a great appetizer for any vegans in your life.
    • Comes together with simple ingredients that are budget-friendly.
    • It’s high protein, high fiber, and satisfying.
    • Uses carrot greens you may otherwise have thrown away.

    Ingredients

    • Carrot Greens - Gives this white bean dip a green color and earthy flavor.
    • White Beans - You can use canned cannellini beans or butter beans, or a mix of both!
    • Garlic - Infuses the dip with garlic flavor.
    • Lemon Juice & Zest - Adds acidity and freshness to the dip.
    • Fresh Herbs - You’ll need fresh basil and parsley to add fresh herb flavor to the dip. Or mix it up with other fresh herbs that you have. Dill and oregano would be perfect too.
    • Salt & Pepper - Brings out the flavor in the dip and seasons the beans.
    • Olive Oil - Helps to thin out the thickness of the beans and add richness to the carrot top dip.

    See the recipe card for quantities.

    Instructions

    Wondering how to make carrot top white bean dip? Read on for step-by-step photos and instructions, then scroll down to the recipe card for the full measurements and method.

    Carrot tops being cut from the stems.
    How to prep carrot tops.

    Prepare the carrot greens: Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few
    minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel. (I use this salad spinner).

    Ingredients in food processor.
    Add ingredients to a food processor.

    Blend the dip: Add all ingredients, except the olive oil, to a food processor process until you have a thick paste.

    Food processor with whizzed ingredients.
    The dip should look like this, at this stage.

    HINT: You’ll need to stop and scrape the sides down a few times.

    Lid on food processor with oil poured in the spout.

    Add the oil: Keep the food processor running and slowly pour the oil in through the tube and process until thick and smooth.

    Food processor with dip.
    The dip is ready!

    Taste & Serve: Taste and adjust seasonings if necessary. Keep covered in the fridge for up to 5 days. Serve cold.

    HINT: If necessary, blend in a tablespoon or two of water to loosen slightly.

    Serving Suggestions

    Serve your carrot top white bean dip with raw veggies, crackers, potato chips, or bring it to a cookout or party.

    Serve at brunch with a plate of raw vegetables and crackers alongside a Pancake Breakfast Board.

    Naan Bread makes a great vehicle for this white bean dip.

    Spread a layer on toast before adding mushrooms for Mushrooms On Toast or Broad Bean Bruschetta.

    Makes a great flavoring condiment when spread on a Grilled Halloumi Sandwich.

    Variations

    Blend in some avocado for a dose of healthy fats and natural green color.

    If you don’t like white beans, try using canned chickpeas for carrot top hummus.

    Kick up the heat by adding in some cayenne pepper or red chili flakes.

    Try this recipe with lime juice instead of lemon juice for a unique citrus flavor.

    For a bold flavor, use truffle oil or garlic oil instead of plain olive oil.

    Add some mint, dill, or chives to the mix for a fresh garden taste.

    Storage

    Storing: Add any leftover white bean dip to a sealed container and store in the fridge for 5-6 days.

    Freezing: Bean dips do not keep the same texture when frozen then defrosted, therefore freezing is not recommended.

    Top tips

    • When processing the dip, you may need to scrape the sides down in order to break down all of the beans.
    • You can save the carrot top stems and add them to homemade vegetable stock for no waste.
    • Make sure your beans are drained and rinsed fully to keep the texture consistent.
    • If you need to thin out the dip, add a tablespoon at a time of water or oil until a thick dip consistency forms.
    • Pre-chop your carrot greens to make sure they distribute evenly while the food processor is running.
    Side view of a bowl of dip.

    FAQs

    What beans are used for white bean dip?

    Typically cannellini beans are used which are also called white kidney beans. You can also use butterbeans in this recipe.

    Can you eat the tops of carrots?

    Yes! The tops of carrots are edible and have a bold zesty and earthy flavor that pairs well with many foods.

    What if I don’t have carrot tops?

    You can replace the carrot tops in this recipe with parsley or other green herbs of your choice.

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    📖 Recipe

    Close up of a bowl of carrot top dip.

    Carrot Top White Bean Dip

    Kate Hackworthy | Veggie Desserts
    Make the most of carrot greens with this easy Carrot Top White Bean Dip recipe. White beans, carrot leaves, and herbs create a tasty dip.
    5 from 6 votes
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    Prep Time 10 mins
    Total Time 10 mins
    Course Dips and Spreads
    Cuisine American
    Servings 10
    Calories 131 kcal

    Equipment

    • food processor

    Ingredients
     

    • ¼ cup (10g) carrot greens
    • 30 oz (2x15oz/400g) cans cannellini beans or butter beans
    • 2 cloves garlic minced
    • 1 lemon zest and juice
    • ½ cup (20g) parsley chopped
    • ¼ cup (10g) basil leaves chopped
    • ½ teaspoon sea salt
    • ½ teaspoon freshly ground black pepper
    • ⅓ cup extra virgin olive oil

    Instructions
     

    • Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.
    • Add all ingredients, except the olive oil, to a food processor and whiz until a thick paste. You’ll need to stop and scrape the sides down a few times.
    • Keep the food processor running and slowly pour the oil in through the tube and whiz until thick and smooth. Taste and season.
    • If necessary, blend in a tablespoon or two of water to loosen slightly. Taste and adjust flavors if necessary.
    • Keep covered in the fridge for up to 5 days.

    Notes

    • When processing the dip, you may need to scrape the sides down in order to break down all of the beans. 
    • You can save the stems and add them to homemade vegetable stock for no waste. 
    • Make sure your beans are drained and rinsed fully to keep the texture consistent. 
    • If you need to thin out the dip, add a tablespoon at a time of water or oil until a thick dip consistency forms. 
    • Pre-chop your carrot greens to make sure they distribute evenly while the food processor is running.
    FAQs
    • What beans are used for white bean dip?
      Typically cannellini beans are used which are also called white kidney beans. You can also use butterbeans in this recipe.
    • What if I don’t have carrot tops?
      You can replace the carrot tops in this recipe with parsley or other green herbs of your choice.
    • Can you eat the tops of carrots?
      Yes! The tops of carrots are edible and have a bold zesty and earthy flavor that pairs well with many foods.
    More carrot top recipes:
    Carrot Top Pesto
    Carrot Top Chimichurri
    Shredded Carrot and Carrot Top Salad

    Nutrition

    Calories: 131kcalCarbohydrates: 15gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 301mgPotassium: 34mgFiber: 4gSugar: 1gVitamin A: 255IUVitamin C: 11mgCalcium: 64mgIron: 2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Reader Interactions

    Comments

    1. Jenn A

      August 02, 2021 at 4:36 pm

      5 stars
      What a stellar idea to use carrot tops! This dip was so creamy and full of flavor - it's a keeper!

      Reply
    2. Michelle

      July 27, 2021 at 6:57 pm

      5 stars
      Love this to use up all of the carrots! And the white beans make it so creamy!

      Reply
    3. veenaazmanov

      July 27, 2021 at 5:00 pm

      5 stars
      Looks like a healthy platter. Perfect for any party. Love the Dip combination.

      Reply
    4. Cathleen

      July 27, 2021 at 4:52 pm

      5 stars
      Wait, why have I never thought to save the carrot tops?? I have got to try this next time I buy carrots. Bookmarked for later. Thanks so much for the recipe 🙂

      Reply
    5. Jill

      July 27, 2021 at 4:45 pm

      5 stars
      I've never used carrot tops in a recipe. Definitely want to try this. I am a fan of all types of white bean dips and hummus. Thanks for introducing me to something new!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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