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White Bean Dip
This easy
White Bean Dip
is a perfect appetizer that is quick to make and perfect to dip your favorite fresh vegetables, pita bread and crackers. It features great northern beans seasoned with fresh herbs and blended for the perfect creamy texture.
Course
Appetizer
Cuisine
American
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
32
servings
Calories
56
kcal
Author
Sherri Hagymas
Ingredients
2
cans
northern white beans
or cannellini beans, drained and rinsed or 4 cups of dry, cooked beans
1
tablespoon
olive oil
3
cloves
garlic
minced
1
small
onion
chopped
⅓
cup
olive oil
½
teaspoon
dried rosemary
1
teaspoon
salt
1
teaspoon
pepper
parsley
Instructions
Heat a tablespoon of olive oil over medium heat in a saute pan.
1 tablespoon olive oil
Add the onions and sautè on medium heat until tender and becoming translusent.
3 cloves garlic,
1 small onion
Then add the garlic and sautè for an additional minute or so until fragrant.
In a food processor, combine beans, onion and garlic mixture and spices.
2 cans northern white beans,
½ teaspoon dried rosemary,
1 teaspoon salt,
1 teaspoon pepper
Puree on high until blended smooth.
Gradually add in the olive oil, scraping down the sides if needed.
⅓ cup olive oil
Continue to puree on high until smooth.
Serve warm or cold with veggies and/or crackers.
Notes
Add in ½ cup of feta cheese.
Blend in a little fresh baby spinach, avocado, sun-dried tomatoes, roasted red peppers or artichokes.
Add 1 tablespoon of fresh lemon juice.
Use a combination of white beans and chickpeas for a more hummus like dip.
Swap the rosemary for thyme or basil.
Add a pinch of red pepper flakes or a little chipotle peppers for a little heat
Nutrition
Serving:
2
tablespoons
|
Calories:
56
kcal
|
Carbohydrates:
6
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Sodium:
74
mg
|
Potassium:
130
mg
|
Fiber:
1
g
|
Sugar:
0.2
g
|
Vitamin A:
0.5
IU
|
Vitamin C:
0.3
mg
|
Calcium:
21
mg
|
Iron:
1
mg