White Bean Dip
This herb-forward, lemony white bean dip is quick to prepare and perfect for snacking or entertaining, featuring fresh ingredients and optional crunchy walnuts.
Ingredients
Main Ingredients
- 3 cups cooked white beans, rinsed and well-drained (two 15-ounce cans; cannellini, Great Northern, or Navy beans work)
- 1/2 cup chopped parsley, packed
- 1/3 cup chopped chives, packed (substitute green onions if needed)
- 2 cloves garlic (more or less to taste)
- 1/4 cup extra-virgin olive oil
- 1/2 piece lemon, juiced (start with less if you like milder acidity)
- 1-2 tsp lemon zest
- 1 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 tsp onion powder (optional)
- 2 tsp fresh rosemary, finely minced (optional — start small)
- handful roasted walnuts (optional; almonds or pine nuts are good alternatives)
Instructions
Preparation
- Drain and rinse the beans well. Shake off excess water.
- Add beans, parsley, chives, garlic, olive oil, lemon juice, lemon zest, thyme, salt, pepper, and onion powder to a food processor or blender.
- Purée for 1–2 minutes, stopping to scrape down the sides once or twice.
- For a chunkier dip, blend for about 30 seconds. For a silky dip, continue blending until smooth.
- If using walnuts, add them and pulse a few times so they incorporate without turning into paste. Don’t over-blend.
- Taste and adjust the seasoning: add more salt, lemon juice, zest, or extra garlic if needed.
- Enjoy immediately, or refrigerate for 1–2 hours to let the dip thicken and flavors meld.
Notes
Store in an airtight container for up to 5 days. If too thick, add a tablespoon of water or olive oil; if too thin, blend in a few extra beans or chill to firm up. For creamier texture, peel the skins from the beans (optional but time-consuming).