This easy recipe I’m sharing with you today is a simply perfect weekend nibble. You can make it ahead and take it out of the fridge whenever you need it. It also doubles, triples and quadruples easily. And, you can adjust the heat to suit your tastes. We like it mildly spicy, but if you really like the hot stuff, go ahead and double both the cayenne and red pepper flakes. We’ll stay with the mild version, thank you.
I’ve tried my best to figure out some way to make this recipe “southern” and I think I’ve got it! It’s great to nibble on while you’re watching your favorite college football team play on Saturday afternoon! Name something more southern than college football. Go ahead, I’ll wait… that’s what I thought. Around this house we’re die-hard Georgia Bulldog fans so you know it’s been a frustrating football season for us so far. Definitely disappointed, but still fans!!
3 tblsp olive oil
1 small onion, roughly chopped
3-4 garlic cloves, roughly chopped
1 15-oz. can white beans, drained and rinsed
3 tblsp lemon juice
1 1/2 tsp finely chopped fresh rosemary
1/2 tsp. sea salt
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
Extra virgin olive oil
Heat the oil in a large skillet over medium-high heat. Add the onion and reduce the heat to medium. Sauté the onion until tender being careful not to let it brown. Add the garlic and cook for another one to two minutes. Remove the skillet from heat.
Add all the remaining ingredients except the extra virgin olive oil.
You can either transfer the mixture to a blender or use a stick blender to process everything until it becomes a smooth puree. Keep your dip in the refrigerator until ready to serve. To serve, transfer to a bowl and garnish with a small amount of extra virgin olive oil. Serve with pita triangles, pita chips or crackers.
The dip is best made a day in advance to allow the flavors to mellow.
Have a great weekend, everyone and remember to Enjoy!
Spicy White Bean Dip
Ingredients
- 3 tblsp olive oil
- 1 small onion, roughly chopped
- 3-4 garlic cloves, roughly chopped
- 1 15-oz. can white beans, drained and rinsed
- 3 tblsp lemon juice
- 1 1/2 tsp finely chopped fresh rosemary
- 1/2 tsp. sea salt
- 1/4 tsp cayenne pepper
- 1/4 tsp red pepper flakes
- Extra virgin olive oil
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion and reduce heat to medium. Sauté onion until tender being careful not to let the onion brown. Add the garlic and cook for another one to two minutes. Remove skillet from heat.
- Add all the remaining ingredients except extra virgin olive oil. Either transfer the mixture to a blender or use a stick blender to process until a smooth puree. Keep in refrigerator until ready to serve. To serve, transfer to bowl and garnish with a small amount of extra virgin olive oil. Serve with pita triangles, pita chips or crackers.
- Best made a day or more in advance to allow the flavors to mellow.
Notes
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Adapted from a recipe on Myrecipes.com
Other bean dip recipes you might enjoy from around the internet:
- The Perfect Pantry’s Black Bean Dip
- Easy White Bean Dip found on Cheap, Healthy, Good
- A hot Black Bean and Corn Dip from Delish
- A fabulous looking White Bean and Artichoke Dip from Kalyn’s Kitchen
Melynda says
atAnother great way to enjoy beans, thanks!
Frank says
atSounds healthy *and* delicious! Has all the flavors I love.
Lana says
atThanks, Frank. It is quite healthy and the rosemary, garlic, lemon and red pepper flakes give it a distinctly Mediterranean flavor. Hope you’ll try it.
Drick says
atonly a true football fan can make a Mediterranean dip southern…. nice sounding flavors, like the heat…
Lana says
atHe he…gotta think outside the box you know.
Kalynskitchen says
atWhat a gorgeous photo of the dip! This sounds like something I’d love.
Lana says
atThanks, Kalyn! I was really pleased with that photo myself :-)
Cherine says
atLovely recipe! Looks delicious!
Krissyp says
atI have been searching for a good white bean dip. There is a little wine bar in Philly called Tria, and they serve up a small plate of white bean dip with a sharp (asiago? not sure which cheese) blended in. Amazing. I know what I am making today. Thanks for sharing.
Lana says
atI hope you’ll try this one and really like it, Krissyp. The addition of cheese sounds great, too, although with the garlic and rosemary flavors in this rcipe, I think Parmesan might work well.
Krissyp says
atLana, I loved it so much I’m whipping up another batch tomorrow…with the parmesean as you suggested. This is a favorite now, and my mom loves it too! Plan on hosting a pre-holiday cocktail party and this is definitely on the menu. Thanks again!
Tiffany says
atI love your blog, great name, great recipes! Congratulations on Top 9!!
Taylor says
atMmm! This looks like a healthy and tasty addition to a holiday party or tailgate!
Annie says
atI love anything that has white beans and spice, so this sounds like the perfect dip for me! I bet this would also be great as a bruschetta topping if you didn’t blend it. Thanks for sharing this recipe!
Sortachef says
atI love it! Simple, hearty and no doubt tasty. I’ll be making this real soon… Thanks!
Amanda says
atThat looks marvelous Lana, love that picture!
Lana says
atThanks, Amanda. I was really pleased with the photo for this post. I’m still learning and getting better at photography!
shannon abdollmohammadi says
atSuper Congrats on making it to Foodbuzz Top 9!! Your post is awesome!!!
Beverley says
atMy God, that looks super lush. And so healthy as well.
Cooking with Coley says
atI love, love, love white beans and this dip looks incredible. I’m adding it to my “to-make” list!
Family Cooking says
atI love bean dip and am always on the hunt for new recipes – this ones definitely a keeper. Thanks.
Courtney says
atCongrats on Top 9 yesterday! This dip looks like it definitely deserved the number one spot – it’s gorgeous!
Lana says
atThank you, Courtney! I was really pleased with the way this photo turned out.
foodlvr says
atThis is like hummus except it is white beans. I love the use of rosemary in it. I will try this. It looks really good.
Maris (In Good Taste) says
atI love the way this sounds. I made a bruschetta with similar flavors but didn’t puree it. I am flagging this one to try next time I have a party!
Christine Gillis says
atPinned this a long time ago and I’m making it today. Stupid question….what kind of white bean? I can only find white kidney beans or navy beans. Perhaps “white beans” are something entirely different?
Lana Stuart says
atI used cannellini beans but most any white bean, even garbanzos, would work.
Daria says
atAwesome dip, my husband loves anything with navy beans! Great flavour!
Thanks
Wendy Truong says
atThanks ))