Best 5 Creamy White Bean Dip Recipes

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Indulge in a culinary delight with our creamy white bean dip, a delectable appetizer that tantalizes taste buds with its rich and flavorful profile. This velvety smooth dip, crafted from wholesome white beans, is an explosion of creamy goodness, complemented by a symphony of aromatic herbs and spices. As you dive into this delightful creation, a harmonious blend of tangy lemon juice, zesty garlic, and a touch of cayenne pepper awakens your senses, leaving you craving more. Accompany this irresistible dip with crisp vegetable crudités, crunchy tortilla chips, or warm pita bread for an unforgettable appetizer experience. In addition to the classic white bean dip, our article presents an array of tantalizing variations that cater to diverse palates. Embark on a culinary journey as we explore these exciting flavor combinations, from the smoky charm of roasted red pepper dip to the lusciousness of avocado lime dip, and the bold spiciness of jalapeño popper dip. Each recipe promises a unique sensory experience, ensuring that every bite is a celebration of taste and texture. Whether you're hosting a festive gathering or simply seeking a delightful snack, our creamy white bean dip and its flavorful variations are guaranteed to delight and satisfy.

Here are our top 5 tried and tested recipes!

WHITE BEAN DIP



White Bean Dip image

This creamy, rich dip with roasted garlic, fresh herbs and sun-dried tomatoes is perfect for snacking and hors d'oeuvres. Try it for game day or your next dinner party -- it gets gobbled up whether you're drinking beer or sipping cocktails.

Provided by Lisa Lotts

Categories     Appetizer

Time 45m

Number Of Ingredients 14

1 head garlic
1 teaspoon olive oil
pinch kosher salt
1 29 ounce can Cannellini beans ((white kidney beans))
3/4 teaspoon fresh chopped rosemary
3/4 teaspoon fresh chopped thyme
1/2 teaspoon fresh chopped sage
5 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
head of roasted garlic (peeled)
1/4 cup oil packed, sun-dried tomatoes (finely chopped)
drizzle of good olive oil
sprinkle of fresh herbs

Steps:

  • Preheat the oven to 400.
  • Use a sharp knife and trim the top 1/3" - 1/2" of the head of garlic. Place the garlic in a small piece of tin foil (use the trimmed pieces as well) Drizzle with olive oil and sprinkle with salt.
  • Seal up the tin foil and roast for 30 minutes or until garlic is very tender. Remove from oven and let the garlic rest until it's cool enough to handle. Remove the garlic cloves from the peel and set aside.
  • Heat the olive oil in a small pan over medium high heat until the oil starts to moire and is hot but not smoking. Turn off the heat and immediately add the chopped herbs. The oil will sizzle because of the freshness of the herbs. Swirl the pan so that the herbs are completely coated with the hot oil and set aside.
  • Drain the cannellini beans in a mesh strainer, but DO NOT RINSE THE BEANS. Discard the bean liquid. Transfer the beans to the bowl of a food processor. Pulse several times until the beans resemble a chunky dip.
  • To the bean mixture, add the oil and herb mixture, kosher salt, and lemon juice. Pulse 4 to 5 times to incorporate the ingredients. Add the garlic and lemon juice and pulse to puree the roasted garlic.
  • Add the chopped sun-dried tomatoes and pulse 2-3 times to combine.
  • Transfer the white bean dip to a serving bowl. Drizzle a little olive oil over the top of the dip and sprinkle with fresh herbs. Serve with pita chips or fresh crudite.

Nutrition Facts : Calories 95 kcal, Carbohydrate 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 155 mg, ServingSize 1 serving

LIGHTER CREAMY WHITE BEAN DIP



Lighter Creamy White Bean Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 1 3/4 cups

Number Of Ingredients 8

2/3 cup reduced-fat 2-percent cottage cheese
1 tablespoon apple cider vinegar
1/2 teaspoon dried thyme
One 15.5-ounce can cannellini beans, rinsed and drained
Kosher salt and freshly ground black pepper
2 teaspoons good quality olive oil
Pinch smoked or sweet paprika
Chopped chives, for garnish

Steps:

  • Combine the cottage cheese, vinegar, thyme, beans, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor. Puree until smooth, scraping down the sides of the bowl as needed. Chill 30 minutes to 1 hour.
  • Transfer to a serving bowl and drizzle with the olive oil, sprinkle with the paprika and garnish with chives.

WHITE BEAN DIP



White Bean Dip image

Creamy easy white bean dip with Italian seasoning.

Provided by BeanRecipes.com

Categories     White Beans

Time 10m

Number Of Ingredients 8

1 15-ounce can of cannellini beans, drained and rinsed
2 cloves garlic, peeled
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Italian seasoning
For serving: pita chips, crackers, carrot sticks, celery sticks, baby radishes

Steps:

  • Gather all ingredients needed for the white bean dip.
  • Place the beans, garlic, lemon juice, olive oil, and salt in the bowl of a food processor or blender.
  • Puree until very smooth, and then add the freshly ground black pepper and Italian seaoning. Pulse a few times to combine, and then scrape into a serving dish and serve alongside the dippers.

Nutrition Facts : Calories 241 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 6 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 456 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

CREAMY ESCAROLE AND WHITE BEAN DIP



Creamy Escarole and White Bean Dip image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil, plus more for drizzling
3 cloves garlic, very thinly sliced
1 medium head escarole (about 12 ounces), hand-torn into large pieces
1/4 cup dry white wine
1 15-ounce can cannellini beans (do not drain)
Kosher salt
1/2 teaspoon finely chopped fresh rosemary
Fresh lemon juice, to taste
Crackers and/or crudites, for serving

Steps:

  • Heat the olive oil in a large high-sided saute pan over low heat. Add the garlic and cook until just starting to soften, about 1 minute. Increase the heat to medium; add the escarole and cook until just wilted, 3 to 5 minutes. Stir in the white wine, 1/2 cup water, the cannellini beans (with the liquid from the can) and a large pinch of salt. Bring to a strong boil over medium-high heat and cook for 5 minutes, stirring occasionally. Stir in the rosemary and cook until there is only a light coating of liquid at the bottom of the pan, about 5 more minutes. Turn off the heat and let cool at least 15 minutes.
  • Transfer the mixture to a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed (the mixture should look similar to the texture of spinach dip). Spoon into a medium bowl, cover with plastic wrap and refrigerate until completely chilled, about 2 hours.
  • Before serving, season the dip with lemon juice and more salt to taste. Drizzle with olive oil. Serve with crackers and/or crudites.

CREAMY WHITE BEAN DIP WITH CHARRED PEPPERS



Creamy White Bean Dip with Charred Peppers image

Provided by Molly Yeh

Categories     condiment

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup (190 grams) dried white beans, preferably navy beans, picked through for any stony bits
4 to 5 strips of lemon rind plus 1/4 cup (60 grams) lemon juice (from 1 lemon)
1 head garlic, cloves peeled and kept whole (yielding about 1/2 cup/70 grams cloves)
1 to 2 dried red chiles, such as chile d'arbol
Kosher salt
Freshly ground black pepper
1/4 cup (56 grams) extra-virgin olive oil, plus more for serving
Charred Baby Bell Peppers, recipe follows, for serving
Flakey salt, for serving
3 tablespoons (42 grams) extra-virgin olive oil
8 ounces baby bell peppers, halved lengthwise
1 lemon, halved

Steps:

  • To make the bean dip: Combine the beans, lemon rind, garlic cloves, chiles and 1 teaspoon kosher salt in a 3- to 4-quart pot and add enough water to cover the beans by about 2 inches. Bring to a boil, lower to a simmer, cover and simmer for 1 1/2 to 2 hours, or until the beans are very tender. Discard the lemon rind and chile pepper and drain.
  • Combine the beans, garlic and lemon juice in a food processor. Season with a couple pinches of kosher salt and black pepper. Puree until smooth, 2 to 3 minutes. While the motor is running, drizzle in the olive oil. Adjust the seasoning with kosher salt and black pepper, as needed. Reserve in the refrigerator.
  • To serve, schmear some white bean dip on a plate. Pile on the Charred Baby Bell Peppers, squeeze on some of the charred lemon and drizzle with extra-virgin olive oil. Season with black pepper and garnish with a sprinkle of flakey salt.
  • Heat a 12-inch cast-iron skillet over high heat until smoking. Add the olive oil and swirl it around to coat. When the oil is hot and shimmery, add the peppers and cook, tossing occasionally, for 3 to 4 minutes. Place the lemon cut-side down in the skillet and char simultaneously until deeply browned.

Tips:

  • For a creamier dip, use canned white beans instead of dried beans.
  • Be sure to rinse and drain the beans well before using.
  • If you don't have a food processor, you can mash the beans with a fork or potato masher.
  • Feel free to add other ingredients to your dip, such as chopped fresh herbs, diced vegetables, or crumbled cheese.
  • Serve the dip with pita chips, tortilla chips, or crackers.

Conclusion:

This creamy white bean dip is a delicious and easy appetizer that is perfect for any occasion. It is made with simple ingredients that you probably already have on hand, and it can be made in just a few minutes. The dip is creamy and flavorful, and it is sure to be a hit with your guests. So next time you are looking for a quick and easy appetizer, give this creamy white bean dip a try.

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