White Bean Dip

Made with fresh thyme and rosemary, this yummy white bean dip is as aromatic as it is tasty. Garlic adds another layer of flavor.

This dip is a perfect accompaniment to sliced vegetables, toasted bread pieces, crackers or chips. You can serve it with some extra thyme for topping, pine nuts, or red pepper flakes to add a little kick to each bite.

The recipe is very straightforward and easy. Every ingredient other than the fresh thyme and rosemary can be kept on hand to assemble with little notice from guests.

A word about keeping fresh herbs: I almost never use all of the store bought fresh herbs in time for them to stay fresh. When I see that my fresh herbs are starting to turn brown, I take them out of the fridge and air dry them on paper towels. This way, I’m not throwing them out and wasting them. Yes, they’re dried like my jarred herbs, but these are “fresh dried.” Once they are completely dried up, I store them in my extra, empty spice jars and use them before my store bought dried herbs.

Lime chips are excellent with this dip. If you are eating it regular tortilla chips, you might consider adding a small squeeze of lime or lemon to the dip. Delicious!

This recipe is from This Savory Vegan. If you are looking for great dips and salsas, you might also enjoy My Favorite Guacamole.

Print Recipe

White Bean Dip

Made with fresh thyme and rosemary, this dip is a perfect accompaniment for sliced veggies, toasted bread pieces, crackers or chips.

Course

Appetizer, Snack

Cuisine

Indian

Keyword

beans, cannellini beans, garlic, red wine vinegar, rosemary, thyme

Prep Time

10 minutes

Servings

servings

Ingredients

• 1/4 cup olive oil
• 3 large garlic cloves
• 1 tablespoon fresh thyme stems removed, leaves chopped
• 1 tablespoon fresh rosemary stems removed, leaves chopped
• 2 cans cannellini beans drained and rinsed
• 2 tablespoons red wine vinegar
• salt and pepper to taste
• pine nuts, additional thyme, red pepper flakes optional, for toppings

Course Appetizer, Snack Cuisine Indian Keyword beans, cannellini beans, garlic, red wine vinegar, rosemary, thyme Prep Time 10 minutes Servings servings Ingredients 1/4 cup olive oil 3 large garlic cloves 1 tablespoon fresh thyme stems removed, leaves chopped 1 tablespoon fresh rosemary stems removed, leaves chopped 2 cans cannellini beans drained and rinsed 2 tablespoons red wine vinegar salt and pepper to taste pine nuts, additional thyme, red pepper flakes optional, for toppings

Instructions

1. In a small skillet, heat olive oil over medium heat while adding the garlic, thyme, and rosemary. Saute for 2 to 3 minutes, stirring lightly, until garlic and herbs are fragrant and a few pieces of garlic have started to brown. Let cool for a couple of minutes.

   
2. To a blender or food processor, add the beans, contents of the skillet (herbs, garlic and olive oil), vinegar, salt and pepper. Blend until the dip is smooth and creamy. Adjust the salt and pepper to taste.

   
3. Serve with baguette or other bread pieces, carrots, celery and other vegetables. This dip is also great with crackers or tortilla chips. Can refrigerate until ready to serve.

   

Recipe Notes

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