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The Best Spicy White Bean Dip

Selena Jones
Whether you're looking for the perfect appetizer to bring to any occasion, or just whipping up something quick for movie night. This delicious spicy white bean dip will be loved by everyone.
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Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Course Appetizer, Snack
Cuisine American
Servings 2
Calories 360 kcal

Equipment

  • Food processor
  • Can opener
  • Baking Sheet
  • Foil
  • Cutting board
  • Knife

Ingredients
  

  • 1 can cannellini beans
  • 1 garlic bulb
  • 3 tablespoons olive oil
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1/2 teaspoon parsley
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes
  • Juice from half a small lemon
  • Lemon zest from 1/4 of a small lemon
  • 2 tablespoons pistachios, roasted
  • 1 tablespoon dried cranberries

Instructions
 

  • Preheat the oven to 350 degrees.
  • Cut the top off of a bulb of garlic and add it to a baking sheet lined with foil. You can toast the pistachios on the same baking sheet, but that is optional.
  • Toast the pistachios for 10 minutes and roast the garlic for 20 minutes.
  • While the garlic and pistachios are in the oven, pour a little bit of the bean broth from the cannellini bean can into the food processor. Just enough to cover the bottom.
  • Drain the rest of the bean broth and add in the cannellini beans.
  • Next add the olive oil, fresh rosemary, and other spices.
  • Once the garlic is done cooking, set aside to cool.
    • Tip: If you're short on time, put the garlic in the refrigerator for a little bit to help with the cool down. If you do that, set a timer so you don't forget!
  • After the garlic has cooled, squeeze the roasted garlic into the food processor with the rest of the ingredients.
  • Blend until everything is well combined.
  • You can enjoy this fresh or chilled. If you want your white bean dip to be even thicker, chill the dip for about 30 minutes to 1 hour.
  • For added garnish, add on chopped pistachios, dried cranberries, or fresh rosemary.

Notes

Storage

This spicy white bean dip can be stored in an air tight container in the refrigerator for about 3 days.

Tips

  • I would highly recommend using a little bit of the bean broth in the cannnellini bean can. It helps everything in the dip stay together and gives the dip its thick consistency.
  • The flavor of fresh garlic is unmatched in this dip! However, I have used garlic powder and that works great as well.
  • If you are looking for a really thick white bean dip, I would chill this in the refrigerator for about 30 minutes to 1 hour. That should help solidify things a bit.
  • If you're pressed for time, let the garlic cool in the refrigerator to help speed up the cooling down process. Set a timer so you don't forget!
  • If you are worried about the spice level, adjust the amount of red pepper flakes you add.