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Home » Food » Appetizers » Spicy White Bean Dip

Spicy White Bean Dip

By Lana Stuart · Published: Oct 7, 2019 · Last Modified: Oct 19, 2020 · As an Amazon Associate I earn from qualifying purchases.

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Add this Spicy White Bean Dip to your next tailgate menu or serve as an appetizer or snack for any occasion. From @NevrEnoughThyme https://www.lanascooking.com/spicy-white-bean-dip/
Add this Spicy White Bean Dip to your next tailgate menu or serve as an appetizer or snack for any occasion. From @NevrEnoughThyme https://www.lanascooking.com/spicy-white-bean-dip/

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

Add this Spicy White Bean Dip to your next tailgate menu or serve as an appetizer or snack for any occasion. From @NevrEnoughThyme https://www.lanascooking.com/spicy-white-bean-dip/

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.

Add this Spicy White Bean Dip to your next tailgate menu or serve as an appetizer or snack for any occasion.Click to Tweet

How to Make Spicy White Bean Dip

Onions and garlic for 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.

Spicy White Bean Dip

Add all the remaining ingredients except the extra virgin olive oil.

Spicy White Bean Dip

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.

Enjoy!

More Dip Recipes on Never Enough Thyme:

  • Turnip Green Dip
  • Bleu Cheese Dip
  • Hot Baked Crab Dip
  • Sausage Cheese Dip

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

Like This Recipe? Pin It!

Add this Spicy White Bean Dip to your next tailgate menu or serve as an appetizer or snack for any occasion. From @NevrEnoughThyme https://www.lanascooking.com/spicy-white-bean-dip/

Add this Spicy White Bean Dip to your next tailgate menu or serve as an appetizer or snack for any occasion. From @NevrEnoughThyme https://www.lanascooking.com/spicy-white-bean-dip/

Spicy White Bean Dip

A spicy white bean dip great for enjoying along with your favorite college football game!
5 from 1 vote
Print Pin Rate
Course: Appetizers
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 cups
Calories: 139kcal
Author: Lana Stuart

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 ½ tsp finely chopped fresh rosemary
  • ½ tsp. sea salt
  • ¼ tsp cayenne pepper
  • ¼ tsp red pepper flakes
  • Extra virgin olive oil
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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

Nutrition Information

Serving: 1/4 cup | Calories: 139kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 307mg | Fiber: 4g | Sugar: 1g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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About Lana Stuart

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!
More About Lana →

Previous Post: « Pot Roast with Rosemary and Garlic
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  1. Wendy Truong says

    October 03, 2018 at 9:59 am

    Thanks ))

    Reply
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Lana Stuart, author of Never Enough Thyme

Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
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