White Bean Dip is such a great dip to have in your repertoire. It’s such a classic and can be made at the drop of a hat. And of course, it’s not only fabulously frugal, but it’s also one of the healthier dips.
White Bean Dip
This White Bean Dip has a nod towards the Mediterranean with its herbs and olive oil – and a bit of surprise heat from the bit of cayenne. It’s just a touch to elevate the dip, not enough to think, “oh, that’s hot!”
We love the recipe below, but make it your own. Change the flavors to a combo of rosemary and garlic, take it to the Italian side by using an Italian herb blend, and a roasted garlic and red pepper flakes variation is bold!
While the dip is downright cheap with dried beans, canned beans still won’t break the bank and are a quick option for that last-minute party or drop-in guests. Choose cannellini, navy beans, or great northern. Any white bean will be tasty.
Herbs can be expensive at the store, so if you aren’t growing your own, then spring/summer is an ideal time to start.
While we’ve always loved this white bean dip with home-made pita chips, it’s also great with crudites or spread on crostini or crackers.
PrintWhite Bean Dip
Quick, easy, and versatile.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 1/2 cups 1x
- Category: Appetizers
- Cuisine: Mediterranean
Ingredients
- 1 1/2 cups cooked white beans (3/4 cup dry) or one 15-ounce can, some liquid reserved
- 1 bay leaf, if starting from dried beans
- 2 medium cloves garlic, peeled and minced
- 2 tablespoons chopped herbs: parsley, dill, mint, basil, oregano, in a combination – be wary of adding the full amount of just one herb, some may be overpowering in larger amounts.
- 1 tablespoon olive oil
- a squeeze of fresh lemon juice
- salt to taste, 1/2 to 1 teaspoon (dried beans will likely need more salt)
- generous pinch of cayenne
- Additional olive oil and fresh herbs, for garnish
Instructions
Add beans to blender or food processor. Add garlic, herbs, olive oil, lemon juice, salt, and cayenne powder. Blend several minutes, stopping to scrape down the sides several times. Add reserved liquid to reach desired consistency.
Taste, and adjust for seasoning. If desired, garnish with a generous drizzle of olive oil and a scattering of fresh chopped herbs. Serve at room temperature or chilled.
To prepare dried beans:
Rinse the dried beans and sort them, checking for stones or debris. Soak the beans overnight in cold water covering the beans by at least two inches.
The next day, drain beans and discard water, and add fresh water and a bay leaf to the pot to cover the beans by at least two inches. Bring to a gentle boil and cook until completely tender, one to two hours.
Drain the beans, reserving some of the liquid. Remove bay leaf and let beans cool to room temperature.
