Hey There! I originally wrote this post in 2010 and ever since this White Bean Dip has steadily been one of the most popular recipes on the site. The recipe has always been stellar but the images, well…not so much. I wanted to give this post a little facelift, the good stuff is all still there, I haven’t changed the recipe a smidge, but shot some new photos that do it justice. Scroll down to see the new shots!
A Dip For All Seasons
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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.
I completely agree with my 2010 self but have also found myself making this dip lots this summer instead of hummus. I wanted to mention how great it is to bring on a picnic or take to a summer BBQ. For example, it was the perfect accompaniment to toasted taquitos, mini tacos, and veggies in this Mexican Appetizer Board.
Whatever the season, this will quickly become your go-to appetizer. Just a handful of ingredients and two steps make it simple enough to throw together, even at the last minute. The leftovers are excellent as a sandwich filling too!
White Bean Dip Recipe
Yield:
8-10 servings
Prep Time:
15 minutes
Total Time:
15 minutes
Creamy white bean dip recipe with garlic, Worcestershire sauce, white wine vinegar, and basil. Dairy and gluten free.
Adapted from CHOW.com
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
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