Homemade bean dips are a great way to switch things up in the kitchen. This spicy white bean dip is a perfect example of that. The mild taste of the beans gives you an opportunity to mix together herbs you’ve never tried before, and create something your whole family will love.
It’s also the perfect appetizer to bring to any occasion, or to just whip up something quick for movie night. No matter what tonight’s occasion is, this delicious spicy white bean dip will be loved by everyone.
Buying pre-made dips at the grocery store can get expensive, and I don’t know about you, but they also make me feel not so great afterwards. That’s why I love having cans of beans on hand at all times. They make a great base for any healthy appetizer. Anything that has a mild taste on its own creates a fool proof way to play around with different herbs and still create a fantastic dish every time. The protein and fiber from the beans also does a great job of keeping everyone satisfied until dinner. And for that reason, I will always be a fan of any quick appetizer that keeps the hangry away!
I mostly make this dip to add to veggie trays, but you could also have them with crackers, pretzels, or even use this on sourdough toast or flatbreads! This would make a great spread for sandwiches.
Why You’ll Love This Recipe
Quick – It really is a matter of throwing all of the ingredients into the food processor and blending it together. How easy is that?!
Budget friendly – Canned beans and garlic are so inexpensive and all of the spices in this recipe are common spices that are probably already in your kitchen. We love a recipe that uses up what you already have.
Healthy – By making this dip at home, you are avoiding all of the seed oils and additives that are usually in pre-made dips at the grocery store or restaurants. You know exactly what is in this spicy white bean dip so you can feel good about feeding this to your friends and family.
Tips For Making This Spicy White Bean Dip Appetizer
- I would highly recommend using a little bit of the bean broth in the cannnellini bean can. It helps everything in the dip stay together and gives the dip its thick consistency.
- The flavor of fresh garlic is unmatched in this dip! However, I have used garlic powder and that works great as well.
- If you are looking for a really thick white bean dip, I would chill this in the refrigerator for about 30 minutes to 1 hour. That should help solidify things a bit.
Tools You May Need
Food processor – This is how this delicious dip will be mixed together!
Can opener – To open the canned beans.
Baking Sheet – For roasting the garlic.
Foil
Cutting board
Knife – To chop the pistachios for garnish at the end.
Ingredients
Cannellini beans
Olive oil
Rosemary – I use fresh rosemary, but dried works as well.
Salt
Pepper
Parsley
Cayenne pepper
Red pepper flakes
Lemon juice
Lemon zest
Pistachios – For an added crunch and garnish.
Cranberries – Garnish and a little bit of sweetness.
How to Make Spicy White Bean Dip
Preheat the oven to 350 degrees.
Cut the top off of a bulb of garlic and add it to a baking sheet lined with foil. I added the pistachios to the baking sheet as well to toast them, but that is optional.
Toast the pistachios for 10 minutes and roast the garlic for 20 minutes.
While the garlic and pistachios are in the oven, pour a little bit of the bean broth from the cannellini bean can into the food processor. Just enough to cover the bottom.
Drain the rest of the bean broth and add in the cannellini beans.
Next add the olive oil, rosemary, thyme, cayenne pepper, and red pepper flakes.
Once the garlic is done cooking, set aside to cool. I can’t lie, I’ve put the garlic in the refrigerator for a little bit to help with the cool down. If you do that, set a timer so you don’t forget!
After the garlic has cooled, squeeze the roasted garlic into the food processor with the rest of the ingredients.
Blend until you have a creamy dip.
You can enjoy this fresh or chilled. If you want your white bean dip to be even thicker, chill the dip for about 30 minutes to 1 hour.
For added garnish, add on chopped pistachios, dried cranberries, and fresh rosemary.
Storage – This can be stored in an air tight container in the refrigerator for about 3 days.
How to Serve the Spicy White Bean Dip Appetizer
This can be served on a veggie platter or with crackers, pretzels, and chips. I’ve also enjoyed this on some sourdough toast and used it as a spread for sandwiches!
Find More Delicious Recipes To Try:
The Best Oven Roasted Carrots with Lemon and Thyme
Crispy Shrimp Tacos with Citrus Ranch Sauce
If you tried this recipe and loved it, I would love it if you would come back and give it 5 stars! Don’t forget to tag me on Instagram @thejonesfamilytable.
The Best Spicy White Bean Dip
Equipment
- Food processor
- Can opener
- Baking Sheet
- Foil
- Cutting board
- Knife
Ingredients
- 1 can cannellini beans
- 1 garlic bulb
- 3 tablespoons olive oil
- 1/2 teaspoon rosemary
- 1/2 teaspoon salt
- Pepper to taste
- 1/2 teaspoon parsley
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- Juice from half a small lemon
- Lemon zest from 1/4 of a small lemon
- 2 tablespoons pistachios, roasted
- 1 tablespoon dried cranberries
Instructions
- Preheat the oven to 350℉ degrees.
- Cut the top off of a bulb of garlic and add the garlic and pistachios to a baking sheet lined with foil.
- Toast the pistachios for 10 minutes and roast the garlic for 20 minutes.
- While the garlic and pistachios are in the oven, pour the bean broth from the cannellini bean can into the food processor. Just enough to cover the bottom.
- Drain the rest of the bean broth and add in the cannellini beans.
- Next add the olive oil, rosemary, thyme, cayenne pepper, and red pepper flakes.
- Once the garlic is done cooking, set aside to cool.
- After the garlic has cooled, squeeze the roasted garlic into the food processor with the rest of the ingredients.
- Blend until you have a creamy dip.
- If you want your white bean dip to be even thicker, chill the dip for about 30 minutes to 1 hour.
- For added garnish, add on chopped pistachios, dried cranberries, and fresh rosemary.
Notes
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