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White Bean & Herb Dip

Reposted from Bakin’ and Eggs. Originally published on June 26, 2011. 

whitebeandip2

I’m not the best when it comes to appetizer ideas. Give me a cheese plate and I’m a happy girl but sometimes I want to mix it up, especially when I am entertaining or taking appetizers to get togethers. I was looking for an easy, healthy, make-ahead appetizer. I thought of making hummus but while I still love to eat it, I’m a little over serving it to guests. I found this recipe for White Bean Dip from Giada and thought that it sounded like a great alternative to hummus.

The dip was so super simple to make and ready in under five minutes. It’s just a puree of white beans, parsley, lemon juice, olive oil, garlic and salt and pepper. If you wanted to mix it up, I think that it would also be great with basil instead of parsley or a mix of whatever herbs you have in your garden or on hand. I served it with mixed veggies and pita chips. It was a perfect make-ahead appetizer since the longer it sits in the fridge, the better it gets as the flavors come together more.

whitebeandip

White Bean Dip
(Recipe source Giada de Laurentiis)

Ingredients:
1 (15-ounce) can cannellini beans, drained and rinsed
1-2 garlic cloves (depending on how much punch you want to pack!), peeled and crushed
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt and freshly ground black pepper, to taste

Directions:
Place the beans, garlic, lemon juice, olive oil and parsley in a food processor or blender. Pulse or blend until the mixture is pretty smooth but still has some texture. Season with salt and pepper, to taste. Transfer to a small bowl and garnish with fresh herbs.

Yield: 6 servings

{ 8 comments… add one }
  • 1
    Callie September 12, 2013, 1:09 pm

    Mmmm love this! I’ve always wanted to make hummus but don’t want to invest in buying the tahini. This is a great alternative with ingredients I already have and are affordable! ps – one of my fav recipes that I make over and over again from Bakin’ and Eggs is your Island Pork Tenderloin. So delicious! We make it for guests all the time 🙂

    • 2
      Jen September 16, 2013, 10:18 am

      oh i LOVE that pork tenderloin too. i’ll definitely be remaking that to blog about here!

  • 3
    Erin @ Sugar Magnolia September 12, 2013, 2:38 pm

    YUMMMMMMMMM

  • 4
    Sara @ LovingOnTheRun September 12, 2013, 5:54 pm

    Yummm!! This looks delicious!! A great substitute and change from a hummus dip!

  • 5
    Terri September 13, 2013, 2:44 am

    This looks good, I would like to make it with a little less oil (1/4 cup), would it still work or would I need to add something else?
    Thanks

    • 6
      Jen September 13, 2013, 8:49 am

      i would replace whatever oil you take out with more greek yogurt or sour cream. you want to leave some of the fat in there though for texture.

    • 7
      Jen September 13, 2013, 12:39 pm

      sorry for my earlier reply, i thought you were asking about the peach bread and not the dip. you’ll need something to thin it out the way the oil will for texture. you could try chicken or vegetable broth?

  • 8
    Madison September 13, 2013, 8:05 am

    Yum love this dip and cannot wait to try it out!

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