I LOVE a good dip. Few things will get me more excited about a party than finding a delicious, yet out of the ordinary dip on the buffet. This white bean dip recipe has been my go-to unique dip for YEARS! It’s creamy and dreamy with a touch of citrus and spice. This dip pairs perfectly with cool crisp crudités or salty crispy crackers and chips. It’s the perfect centerpiece for your next veggie party tray!
Dips can often be extremely calorie dense due to a mayonnaise or sour cream base. This dip gives you all the creamy texture, but without those calorie dense ingredients. If you’re looking to meet the needs of those with special dietary needs or desires this dip could the ticket! It’s dairy-free, vegetarian/vegan, and comes in at under 130 calories a serving. With the season of calorie excess, aka, the holidays, sneaking up quickly, you can have your dip and eat it too without feeling like you should have asked for bigger pants from Santa. Pair it with the HIH Light French Onion Dip and you’ve got a delicious, but low calorie appetizer spread!
Keys to Success
This heading has been in nearly every HIH post since I began the blog, so for the sake of tradition, I’ve kept it. This dip is so easy. You really can’t mess it up. My only piece of advice is to make sure your garlic doesn’t burn. It shouldn’t if you follow the temperature and time in the recipe, but, everyone’s ovens are different. My noes always tells me when the garlic oil is ready. Your kitchen will smell AMAZING!
The right equipment doesn’t hurt either. I’ve probably used this mini-food processor more for making this dip than any other application since I’ve owned it. It’s the handiest tool. I’ve linked the photo, give it a click! It’s worth adding to your kitchen.
White Bean Dip
Equipment
- 1 small food processor
- 1 small, shallow oven safe dish
Ingredients
- 1 can cannellini beans, drained low sodium is preferred
- 2 tablespoon olive oil
- ¾ teaspoon dried thyme
- ¾ teaspoon dried rosemary
- ¼-½ teaspoon crushed red pepper flake, optional
- 4-5 cloves garlic, peeled, whole
- juice of 1/2 a lemon
- salt + pepper to taste
Instructions
- Pre-heat oven, air-fryer (bake setting), or toaster oven to 350°F
- In a shallow oven safe dish, combine the garlic cloves, olive oil, rosemary, thyme, and crushed red pepper flakes. Bake for 10-15 minutes until the garlic is golden brown and softened.
- While the garlic oil is in the oven, add the cannellini beans and lemon juice to a small food processor or blender. Pulse a few times, season with salt and pepper.
- Carefully add the entire contents of the small baking dish with the garlic oil to the food processor. Blend until smooth. Taste, adjust for seasoning and serve with your favorite dippers.
Nutrition
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