A Dip For All Seasons
When I first made this dip it was during the holidays and here’s what I wanted you to know:
Turkey and stuffing, mashed potatoes, pumpkin pie, candied yams, all the standards of the holiday season, all wonderful, all delicious—all filling! Start Christmas dinner off with a delicate touch. Start with something simple, but still long on flavor. This effortless white bean dip makes a great app before a big meal, it feels substantial enough that you don’t eat 10 pounds of it before dinnertime, and doesn’t have the guilt-inducing after effects of say a nut-covered cheese ball.
White Bean Dip Recipe
Creamy white bean dip recipe with garlic, Worcestershire sauce, white wine vinegar, and basil. Dairy and gluten free.
Adapted from CHOW.com
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8-10 servings 1x
- Category: appetizer
- Method: no-cook
- Cuisine: American
- 2 (15-ounce) cans white navy beans or cannellini beans, drained and rinsed
- 1 tablespoon white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
- 3 tablespoons finely chopped fresh basil or chives
- Radish halves, celery sticks, cucumber slices, cauliflower florets, and/or wheat crackers for serving
- Place beans, vinegar, Worcestershire, garlic, salt, and pepper in the bowl of a food processor. With the motor running, add oil in a thin stream until completely incorporated and mixture is smooth, about 1 minute.
- Add basil and pulse 5 times to evenly incorporate. Serve with veggies and crackers.