In the Kitchen: White Bean Dip

Dear Constant Reader,

As the weather gets warmer, I’m thinking about picnics and backyard parties and this dish is perfect! It’s easy, so delicious, and even vegan and gluten-free. I also love it because I almost always have all the ingredients in my pantry, so it’s easy to whip up on a moment’s notice.

You need…

A can of cannellini beans, lemon juice, white wine vinegar, garlic, fresh thyme, olive oil, and salt & pepper.

Drain and rinse the beans. Smash the garlic with the side of a knife.

Toss the garlic into the food processor with the lemon juice and vinegar and roughly chop.

Add the beans, thyme, salt and pepper and begin to process into a thick paste.

While the processor is going, drizzle in the olive oil. Add a little water, if necessary, to bring it to your preferred dip consistency.

Let it rest at least 15 minutes before serving, or even better, overnight (in the fridge).

Serve with chips (I like pita) or crudites.

I made some the other day because I have SO MANY baby carrots in the fridge (I think there are like six pounds — most of which I was gifted with. Got any good carrot recipes?), and they go awfully well with this dip. Also, I was celebrating that I had thyme in my herb garden again (my previous plant died over the winter). You could use dried thyme, but it’s not as good.

I’ve also made this recipe with garlic scapes and it’s so good. If you’re lucky enough to acquire some, chop the scapes coarsely and use in place of garlic cloves.


Here’s the recipe!

White Bean Dip
1 15-oz can of cannellini beans, drained and rinsed
2 cloves garlic, smashed (or 1/3 cup chopped garlic scapes)
2 Tablespoons lemon juice
1 Tablespoon white wine vinegar
1/2 teaspoon salt
A few grinds of black pepper
1 Tablespoon fresh thyme (or 1 teaspoon dried)
1/4 cup olive oil
1-3 Tablespoons water, as needed

Toss the garlic into the food processor with the lemon juice and vinegar and roughly chop.

Add the beans, thyme, salt and pepper and begin to process into a thick paste.

While the processor is going, drizzle in the olive oil. If the dip is too thick, add water to the right consistency.

Let the dip rest at least 15 minutes before serving, or even better, overnight.

Serve with chips or crudites.

Published in: on 22 May 2019 at 11:40 am  Leave a Comment  
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