White Bean Dip
a truly fantastic vegan gluten free dip
This White Bean Dip with Herbs is full of fresh garlic, thyme and rosemary and has a smooth and creamy texture. Serve hot or cold.
In general at any gathering I’m hosting I am all about a good dip. Give me hummus, salsa or guacamole for any event and I am a happy girl. Usually I pair my spread with a flatbread pizza, meats and cheeses, etc, however last night I had two guests with dietary restrictions (cue the ominous music) So no dairy and a vegan, which doesn’t sound complicated until you really think about your party foods. That’s neither here nor there… since it was an evening event I decided light appetizers, mostly dips, because everyone loves a dip.
Here’s the part where I complicate my life, I wanted a different dip than the traditional trio (hummus, guac, salsa). After looking around a bit I figure I’d give a white bean dip a whirl. Let’s just say it came out much better than anticipated.
So without further ado….
What you need:
- 1/4 cup olive oil + additional for topping
- 3 large garlic cloves diced
- 1 tbsp. fresh thyme finely chopped
- 1 tbsp. fresh rosemary finely chopped
- 2 cans cannellini beans drained and rinsed
- 2 tbsp. red wine vinegar
- salt and pepper to taste
- Optional toppings: pine nuts, fresh thyme, red pepper flakes
What you do:
Heat olive oil in a pan over medium heat. Add garlic, thyme and rosemary and sauté for 2-3 minutes, or until garlic is fragrant and begins to soften.
Add beans, olive oil and herbs, red wine vinegar and salt & pepper to a food processor. Blend on high until dip is smooth and creamy. Taste to adjust salt and pepper if needed.
IF SERVING WARM: Pour dip into a bowl and top with a drizzle of olive oil and any additional optional toppings. Serve with toasted baguette slices.
IF SERVING COLD: Pour dip into a bowl, cover and place in the fridge for at least an hour. Remove from the fridge when ready to use and top with a drizzle of olive oil and any additional optional toppings. Serve with fresh veggies and pita bread.
**The key to the deep flavor in this dip is sautéing the garlic and herbs before mixing them in with the rest of the ingredients. This releases the fragrant flavors and infuses them with the oil. And who doesn’t want their house to smell like garlic and herbs???