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Cilantro White Bean Dip

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Cannellini beans and bunches of cilantro make a super creamy dip that pairs well with your favorite vegetables and chips. These can be made in under 10 minutes using canned beans, making them perfect for a quick appetizer.

Ingredients

  • Cannellini/white beans: Dried and canned both work—see recipe. You can also use other types of beans as well.
  • Cilantro: This dip uses 3 cups of lightly-packed cilantro. Adjust based on your tastes, and feel free to add other herbs as well.
  • Garlic: It doesn’t taste super-garlicky, especially if you let the garlic sit in the lemon juice for a bit. Use as much garlic as you’d like.
  • Lemon juice: Lime juice would work too.
  • Cumin powder: optional but tasty!
  • Salt: If you used canned beans with salt, make sure to start with a little bit and add more to taste.

Serving Ideas

  • Bell pepper
  • Carrot
  • Radish
  • Tomato
  • Cucumber
  • Lettuce
  • Endive
  • Pita chips
  • Tortilla chips
  • Crackers
  • Bread

Related Recipes

Cilantro White Bean Dip

Recipe by FionaCourse: Sides, AppetizersDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

40

minutes

Ingredients

  • 250g (2¼ cup) dried cannelini beans or 1½ 15-oz cans

  • 100g (3 cups, lightly packed) cilantro

  • 4-5 cloves garlic

  • juice of 1 medium lemon

  • 1 tsp cumin powder

  • 1 tsp salt or more to taste

Directions

  • If using dried beans, soak them overnight. The next day, simmer them in a pot for 45 minutes (or until soft) with a bay leaf and a big pinch of salt.
  • Roughly chop the cilantro, smash and peel the garlic, and add them to a bowl of a food processor along with the lemon juice and cumin powder.
  • Pulse the garlic, cilantro, and lemon juice a couple times. Add the cooked beans and blend until mostly smooth. Add a couple tablespoons of bean cooking liquid, water, or broth to help the beans process if needed. Salt to taste at the end.
  • Serve with your favorite vegetables and chips or use as a spread on sandwiches!

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