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Lucky Leprechaun Dip

An Olive Oil Recipe

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Prep Information

Prep Time

5 minutes

Cook Time

n/a minutes


6-8 people


(makes 2-1/2 cups)
  • 1 can cannellini beans, drained and rinsed in hot water
  • 1 cup kale (fresh or frozen)
  • 4 Tablespoons Don Carlo Extra Virgin Olive Oil
  • 2 Tablespoons apple cider vinegar
  • 2 teaspoons lemon juice and a generous pinch of lemon zest
  • 1/2 teaspoon black pepper
  • 3 dashes cayenne
  • 1/4 cup raw cashews (if using a high speed blender/food processor, no need to soak)
  • 1-1/2 Tablespoons roasted tahini
  • 1/4 cup warm water
  • 1/4 cup chopped flat leaf parsley or chopped green onions
  • Optional: garlic powder or roasted garlic


  1. Add all ingredients to a high speed blender or food processor. Blend all from low to high until completely smooth. Add a few drops of water or oil if needed to blend smoothly.
  2. Pour into serving dish and chill overnight in the refrigerator. The dip will firm up quite a bit in the refrigerator.
  3. Serve with a drizzle of any good EVOO on top, along with parsley and garlic, if using.
  4. Serve with crackers, carrot sticks, toasted bread and the like.
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