White Bean Dip is such a great dip to have in your reprotoire. It’s such a classic and can be made at the drop of a hat. And of course, it’s not only fabulously frugal, it’s one of the healthier dips.
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.
While the dip is down right 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. 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.
White Bean Dip
- 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
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.
Put Your own Spin on It:
- Vary the thickness of this dip by controlling the amount of liquid
- Vary the flavor by varying the herbs.
- A similar dip can be made from many different beans.
- This is a great use of any left over beans.
Recipe made March 2014, adapted from David Lebovitz.