Add this Spicy White Bean Dip to your next tailgate menu or serve as an appetizer or snack for any occasion.
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. Have been for more than thirty years.
How to Make Spicy White Bean Dip
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.
More Dip Recipes on Never Enough Thyme:
Bean Dip Recipes from Other Bloggers:
- The Perfect Pantry's Black Bean Dip
- Easy White Bean Dip found on Cheap, Healthy, Good
- Black Bean Dip from Delish
- Best Bean Dip from Two Peas and Their Pod
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Spicy White Bean Dip
- 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 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.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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