Easy White Bean Dip Recipes

WHITE BEAN DIP (THREE EASY VARIATIONS)

Steps:

• In a food processor bowl, add the beans, oil, garlic, salt and pepper. Process on high until a thick paste forms.
• Add in the ingredients for the variation you're making and process on high until creamy. You may need to stop and scrape down the sides a few times.
• Scoop into a bowl and serve with veggies, crackers or bread, or refrigerate until ready to serve.
• Store any leftover dip covered in the refrigerator and enjoy within 3-4 days.

EASY WHITE BEAN DIP

Steps:

• To make this you can use a blender, Vitamix, or food processor.
• If you have not rinsed and drained your beans, do so before you start.
• Combine all of your ingredients in your food processor (or whatever you are using to make this in). I suggest waiting to add any seasonings until you are able to taste the progress of your dip.
• Process your dip for 30 seconds, stopping to taste the progress and scrape the sides of the container. Season as needed at this point. Repeat this step until your dip is a smooth texture.
• Transfer to a serving bow, cover, and refrigerate. When ready to serve, add any additional oil, lemon, or seasonings to the top as desired.

WHITE BEAN DIP

Steps:

• In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

WHITE BEAN DIP

Steps:

• Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl. Serve on bruschetta and garnish with chopped chives.

SUPER QUICK WHITE BEAN DIP

Steps:

• Place all ingredients in a food processor. Pulse until well combined. Taste and adjust seasonings.

QUICK WHITE BEAN DIP

Steps:

• In a food processor, combine the beans, oil and garlic; cover and process until smooth. Add the basil, lemon juice, salt and pepper; cover and process until blended. Serve with pita chips. Refrigerate leftovers.

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY

Steps:

• Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
• Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
• Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.

WARM WHITE BEAN DIP

Steps:

• Pulse garlic in a food processor until minced. Add beans, cumin, lime juice, and salt; pulse until all ingredients are well combined, 5 to 10 seconds.
• With the motor running, slowly pour olive oil through the feed tube and process until mixture is creamy, about 20 seconds. Transfer to a microwave-safe serving bowl.
• Heat in the microwave on high for 30 seconds.