White Bean Dip
- 1 cup dried cannellini beans, soaked overnight
- 3 cups water
- 3 cloves garlic, smashed
- 3 sprigs fresh rosemary
- 1 bay leaf
- 3 tablespoons olive oil
- juice of half a lemon
- Optional Additions:
- ½ beet, roasted, peeled, and diced
- ½ cup chopped fresh parsley
- ½ cup caramelized onions
- 1 tablespoon paprika or chili powder
- Put beans in a large bowl with enough cool water to cover by several inches; soak overnight or 8 hours.
- Drain beans and pour into a stockpot; add 3 cups water, garlic, rosemary, and bay leaf. Bring the water to a boil, cover the pot, and reduce heat to medium-low. Cook beans at a simmer until tender, about 30 minutes. Reserve ½ cup of the water before draining.
- Spread beans onto a platter to cool. Remove and discard the bay leaf.
- Blend cooled beans, garlic, olive oil, and lemon juice in a blender until smooth; season with salt and pepper. Add some of the reserved water a couple of tablespoons at a time to thin the dip as needed. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
- If you want to try some variations, blend any of the suggested additions into the dip. Roasted beetroot will add a beautiful pink color. Caramelized onions can be blended into the dip or served on top.
You can cook the beans with fresh thyme in place of the rosemary for a slightly different flavor. Cannellini have a great taste and texture for blending, but try your favorite white bean, too.
What others are saying
Katie Hason says:
I really liked this white bean dip. I used dry cannellini beans and they were really good. I added parsley, paprika, and onion for my mix ins.
Jacqulyne de Jardins says:
Served this with some celery and pita chips. Great snack in between meals.