This white bean dip – slightly adapted from a Giada De Laurentis recipe – has been my go to dip for when I need to bring something to party that isn’t a baked good or when I have people over. It is always a big hit, but for some reason when it comes to just normal weeks with no food parties, I would just go to the grocery store and buy packaged hummus or some other dip (I am a bit of a dip fiend). Even though the grocery store stuff was nowhere near as satisfying as Giada’s white bean dip, I never thought to whip up a batch of the dip JUST FOR ME. What was I thinking?! Luckily, I recently came to the realization that I was being silly and started making it almost every other week. This dip is way easy to make, pretty inexpensive, and generally healthier than most of the pre-packaged products at the store. And it is TASTY!
Giada might as well have called it garlic dip – the taste of garlic is super strong, but it works well with the smoothness of the white beans plus the herbs and lemon. Now I like the extreme garlicky-ness, but if garlic breath isn’t your thing – I recommend roasting the garlic before adding it, or only adding 1 clove.
I recently made this dip to eat for lunch paired with some carrots, broccoli, and sliced up zucchini (trying to be somewhat healthy to make up for the fact that I have been sitting in the clinic for 12+ hours a day). Also for the sake of being healthy, I cut down the amount of olive oil from 1/3 cup to about 3 tablespoons – and guess what?! It still tasted great and had that smooth, creamy texture. I added some basil leftover from the farmers market, a welcome addition to the dip in my opinion. My only wish was that I had some Marti’s at Midday pita chips to dip in it along with the veggies…but oh yeah, that whole healthy thing. For the original recipe – see White Bean Dip with Pita Chips Recipe : Giada De Laurentiis : Recipes : Food Network.
Garlic & Herb White Bean Dip
- 1 can cannellini beans, drained and rinsed*
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 3-5 tablespoons olive oil
- 1/4 cup fresh Italian parsley leaves**
- salt + freshly ground pepper
Add beans, garlic, lemon juice, olive oil, and parsley (or other herbs of your choice) into a food processor and pulse until mixture is smooth (or more coarsely chopped depending on preference). Season to taste with salt and pepper. Voila – easiest. dip. ever.
*I don’t know if this is just me – but I always seem to have a hard time finding cannellini beans at the store. They are also known as white kidney beans. I did not realize this, but since making that realization, finding them has been much easier!
**I used 1/2 parsley and 1/2 basil. I have also made the dip with dried oregano, which turned out good as well. The fresh herbs are definitely better, but it seems to work with a variety of fresh and dried – so experiment!