Description
Ina Garten’s White Bean Dip is a simple yet elegant appetizer made from pureed white beans, often cannellini or Great Northern beans, blended with fresh herbs, garlic, lemon juice, and olive oil. The result is a creamy, flavorful dip that’s perfect for pairing with an array of dippable options. This dip is a healthier alternative to many traditional dips, offering a plant-based option that’s rich in protein and fiber.
Ingredients
Scale
- 1 (15-ounce) can of cannellini beans, drained and rinsed
- 2 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- Salt and pepper to taste
- Optional: Red pepper flakes for a spicy kick
Instructions
- Blend the Beans:
In a food processor, combine the drained and rinsed cannellini beans with the minced garlic, lemon juice, and olive oil. Blend until smooth and creamy. - Add the Herbs:
Add the chopped parsley and rosemary to the food processor. Pulse a few times to incorporate the herbs into the dip. - Season the Dip:
Season the dip with salt and pepper to taste. If you like a bit of heat, add a pinch of red pepper flakes. - Chill and Serve:
Transfer the dip to a serving bowl and drizzle with a little extra virgin olive oil. Refrigerate for at least 30 minutes to allow the flavors to meld. - Serve:
Serve the dip with fresh vegetables, pita chips, or crusty bread. Enjoy!