You only need a handful of ingredients and less than 10 minutes to whip up this creamy, garlicky White Bean Dip! Perfect for any gathering, brunch or just a night in on the couch watching your favorite shows!
White Bean Dip
This delicious White Bean Dip, is one of my Romanian recipes I learned from my mom. Known as “Fasole Batuta” in Romanian, this is a traditional dip that we usually serve for any family occasion or even just as a snack spread over a slice of bread. With a delicious blend of ingredients, this is a handy appetizer to have in your repertoire.
With bold flavors, the onion topping complements the bean dip perfectly. You can even add the onion topping on the side if you wish to serve this delicious dip on a crudité platter so your guests can have the option to add it or not to their bean dip. If you ask me though, the onion topping is the best part of this dip.
What You’ll Need To Make White Bean Dip
- Beans – I used canned white cannellini beans, just make sure to reserve the liquid, as we’re using that too!
- Onions – Small red and yellow onions will work great, but you can use two of either type if you can’t find the other.
- Garlic – Fresh garlic will work great for the best flavor.
- Seasoning – Sweet paprika to bring more flavor and salt to taste.
- Olive oil – You can use either olive oil or any vegetable oil you prefer such as sunflower or safflower oil.
How To Make White Bean Dip
- Make the dip: In a blender or food processor add the cannellini beans including the liquid, garlic, salt, then blend together until smooth.
- Cook the onions: In a skillet over medium heat, add the olive oil and both red and yellow onions. Cook for 1-2 minutes until the onion just starts to get golden. Add the sweet paprika over the onion and stir until well combined. Remove from heat.
- Assemble and serve: Add the bean dip to a bowl then top it off with the onion mix and serve.
FAQ’s
The simple straight forward way is to spread a little bit – or a lot – of this delicious dip on a freshly baked slice of bread and enjoy. Since this dip is gluten-free, vegan and nut free, it’s a guaranteed crowd pleaser! So, other serving suggestions include pita bread, fresh cut cucumbers, carrot sticks, crackers, tortilla chips or even pretzels.
This recipe traditionally is made with any white beans, rinsed and blended. Cannellini beans are the best for this type of bean dip. Since it’s similar to a type of hummus, I’d recommend if you wish to use instead chickpeas, you can try out my tasty Hummus recipe.
If you wish to keep close to the traditional recipe, I recommend you keep any add-ons out of the blend. But if you wish to spice things up and add more flavor you can blend in some rosemary or basil leaves with the bean dip, or fresh herbs like tarragon, parsley, thyme, mint, dill, or chives would be great too.
Expert Tips
- You can use a lighter flavored oil in the dip to not mask the tasty flavors of the bean dip with the sautéed onion topping. Some oils I recommend are olive oil, sunflower or safflower. Avocado oil, while tasty, might be too strong for this type of dip.
- When adding garlic, my favorite is fresh garlic for the best flavor, but minced garlic in a jar will work as well. These two tend to have much more flavor than the powdered garlic so I would suggest using either one of the two.
- If you have time and are in the mood for more of a homemade taste, you can go ahead and cook the beans yourself instead of buying the canned option.
Leftovers
You can store this bean dip in an airtight container for about 1 week in the fridge.
If you wish to freeze it, I’d recommend freezing it in an airtight freezer friendly bag that closes tightly. It will last in your fridge for up to 3 months.
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White Bean Dip
Ingredients
- 14 ounce cannellini beans (1 can), reserve liquid
- 3 cloves garlic
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 small red onion chopped
- 1 small yellow onion chopped
- 2 teaspoons sweet paprika
Instructions
- Make the dip: In a blender or food processor add the cannellini beans including the liquid, garlic, salt, then blend together until smooth.
- Cook the onions: In a skillet over medium heat, add the olive oil and both red and yellow onions. Cook for 1-2 minutes until the onion just starts to get golden. Add the sweet paprika over the onion and stir until well combined. Remove from heat.
- Assemble and serve: Add the bean dip to a bowl then top it off with the onion mix and serve.
Tips & Notes:
- You can use a lighter flavored oil in the dip to not mask the tasty flavors of the bean dip with the sautéed onion topping. Some oils I recommend are olive oil, sunflower or safflower. Avocado oil, while tasty, might be too strong for this type of dip.
- When adding garlic, my favorite is fresh garlic for the best flavor, but minced garlic in a jar will work as well. These two tend to have much more flavor than the powdered garlic so I would suggest using either one of the two.
- If you have time and are in the mood for more of a homemade taste, you can go ahead and cook the beans yourself instead of buying the canned option.
- You can store this bean dip in an airtight container for about 1 week in the fridge.
- If you wish to freeze it, I’d recommend freezing it in an airtight freezer friendly bag that closes tightly. It will last in your fridge for up to 3 months.
