Spicy White Bean Dip
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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.
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 steadfast 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.
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Spicy White Bean Dip
Ingredients
- 3 tablespoons olive oil
- 1 small onion roughly chopped
- 3 garlic cloves roughly chopped
- 15 ounces canned white beans drained and rinsed
- 3 tablespoons lemon juice
- 1 ½ teaspoons finely chopped fresh rosemary
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon 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
Nutrition Information
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.
Thanks ))
Awesome dip, my husband loves anything with navy beans! Great flavour!
Thanks
Pinned 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?
I used cannellini beans but most any white bean, even garbanzos, would work.
I 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!
This is like hummus except it is white beans. I love the use of rosemary in it. I will try this. It looks really good.
Congrats on Top 9 yesterday! This dip looks like it definitely deserved the number one spot – it’s gorgeous!
Thank you, Courtney! I was really pleased with the way this photo turned out.