Cilantro White Bean Dip
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
- Everything Parmesan Crackers (with sourdough discard option): perfect for dipping!
Cilantro White Bean Dip
Course: Sides, AppetizersDifficulty: Easy6
servings5
minutes40
minutesIngredients
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!