Appetizers & Dips
Roasted Garlic White Bean Dip
A five-minute blender dip that tastes like it took an afternoon, built on roasted garlic olive oil and a can of white beans.
- 10 min total
- 10 min prep
- Easy
- Serves Makes about 2 cups
- Vegetarian
Ingredients
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 5 tbsp Roasted Garlic Olive Oil, divided
- 2 tbsp lemon juice
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2-3 tbsp cold water
- 1 tbsp chopped fresh rosemary or parsley
- Flaky salt, to finish
Let’s make it
- Put the beans, 4 tbsp Roasted Garlic Olive Oil, the lemon juice, garlic, salt and pepper in a food processor.
- Blend 60 seconds, scraping down once, until completely smooth.
- With the motor running, add cold water a tablespoon at a time until the dip is soft enough to fall slowly from a spoon.
- Taste and adjust the salt and lemon. Beans need more of both than you expect.
- Spread into a shallow bowl, pull a spoon through the surface to make a well, and fill it with the remaining tablespoon of oil.
- Finish with herbs and flaky salt.
Why it works
Blending the oil into the beans rather than only pouring it on top emulsifies the dip and makes it taste richer than its ingredient list. Cold water loosens it without diluting the flavour the way more lemon juice would.
The OTM finish
The well of Roasted Garlic Olive Oil pooled in the surface, so every scoop picks some up.
Make it your own
Blend in a roasted red pepper for colour, add a spoonful of tahini for body, or fold through chopped olives at the end for texture.
Quick tip
Make it a day ahead. It thickens in the fridge, so loosen with a little more oil before serving.
Shop the recipe
The bottle this recipe is built on.