Spicy White Bean Dip Recipes

WHITE BEAN DIP WITH PITA CHIPS

Steps:

• Preheat the oven to 400 degrees F.
• Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
• Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
• Serve the pita toasts warm or at room temperature alongside the bean puree.

SPICY BEAN DIP

Steps:

• Combine garlic, shallots, and jalapeños together in a food processor. Pulse until finely chopped.
• Add the remaining ingredients and blend until smooth.
• Add spices to your desired flavor (sometimes I add garlic powder, or olive oil for a thinner consistency).
• Serve with tortilla chips.

SPICY WHITE BEAN DIP

Steps:

• Heat oil in a large skillet over medium-high heat, and add onion.
• Reduce heat to medium and saute until tender.
• Add garlic, cook one minute more, stirring frequently so garlic doesn't brown.
• Remove skillet from heat, and cool to room temperature.
• Scrape onion mixture into a blender or food processor.
• Add beans and remaining ingredients; puree until smooth.
• Keep refrigerated in airtight container until ready to serve.
• Garnish with fresh rosemary and olive oil if desired.

CHARRED SERRANO WHITE BEAN DIP

Steps:

• Preheat the oven to 425 F (218 C). Spread the peppers out on a baking sheet lined with foil (or a bare baking sheet brushed with oil) and roast for 15-20 minutes, flipping the peppers halfway to ensure even charring.
• In a medium saucepan over medium heat, warm 2 tablespoons (30 ml // adjust if altering number of servings) of olive oil. Once hot, add the garlic and shallot, sautéing until softened and translucent - about 3 minutes. Lower heat to medium-low and add the cannellini beans and the salt and pepper. Mix well to combine and heat for 3-5 minutes or until the beans are warmed through.
• Remove peppers from the oven and carefully wrap the foil around them to steam for a few minutes. Then carefully peel away the skin and remove the seeds, making sure to wash your hands thoroughly after.
• To a food processor, add the bean mixture, charred peppers (start with just 1 if you prefer less heat), cashew butter, and lemon juice. Blend for about 1 minute, scraping down the sides as needed. Then, with the processor running, carefully stream in the remaining 3 tablespoons (45 ml // adjust if altering batch size) of olive oil until the mixture is creamy and smooth.
• Enjoy warm or chill before serving. It's delicious in bowls, as a spread on sandwiches, or as a dip with fresh veggies, crackers, pita bread, flatbread (or gluten-free flatbread), or naan (or gluten-free naan).
• Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.