This Herbed Roasted Garlic White Bean Dip is ready in just 15 minutes! It’s a delicious smooth vegan dip that will be perfect at your parties!
I just wanted to say THANK YOU so much to everyone for your kind emails, messages, and comments based on my last post. It’s been a slight whirlwind but I’m so excited to be blogging again. I’m one of those people who believe that everything happens for a reason, and so I’m working with that and plan to have an amazing 2016, naturally filled with lots of delicious food. Speaking of delicious food, this White Bean Dip definitely falls into that category. When I say creamy, smooth, and most of all easy, that ain’t no lie. Looking for a perfect dip for your friends at the upcoming Super Bowl parties? Step right up.
For the last month that I’ve been back on my feet mostly, I’ve been trying to experiment with ingredients I usually don’t use. Exhibit A, white beans of any kind. I’m all over black beans, chickpeas, and even kidney beans, but I’ve never used white beans, which is kind of crazy for a vegetarian right? Well, my husband (love that word) has said he wants to eat a lot more vegetarian meals this year and that immediately motivated me to come up with some new knock-it-out-of-the-park recipes. I had to act really cool, “oh wow that’s awesome” while my inner self was happy dancing that we would be able to finally go half-sies on meals!
In light of this exciting development, I thought of Super Bowl food. We actually first met at a friend’s Super Bowl party, and so always either go to a Super Bowl party or host one ourselves, and I’ve loved coming up with new and delicious snack ideas. I’ve always wanted to try a white bean dip and never have, so I got straight to it. Now, my husband is known as the “Sauce King” in the house and I’m definitely “Dip Queen”. Bold words yes, but I have to say, this dip really follows up on that title. I started by roasting my garlic, and PS if you’ve never roasted garlic, you need to do it. NOW. It’s so crazy easy.
Cut off a bit off the top of the garlic head, drizzle with olive oil, and then wrap in foil. Stick it in the oven at 400 for like 45-60 minutes. It comes out soft like buttah, it’s super mellow and it makes your kitchen smell like garlic bread heaven. Garlic is my favourite spice – like, I should get a shirt that says Garlic-Lover – so if you’re crazy like me you can just spread this on toast. If you’re like normal people, you can use it in everything under the sun to replace regular garlic. In fact, I used it in a pesto I made later that day, and pretty much everything else for the entire weekend. Do it.
Once your garlic is roasted, just throw all the ingredients into a food processor and blend. Don’t be like Jessica, who was convinced her blender could give the creamy consistency and then ended up shaking the blender (while on) for about 15 minutes until finally accepting that this wasn’t going to work. Attempt #2, go to the store, buy food processor, put ingredients in, stand in awe and how quickly and smoothly everything is coming together. Oops.
You can mix it up here if you like, but I went with a herbed white bean dip, and so added in fresh parsley, oregano and basil. While dried herbs are really convenient, fresh herbs always give a great flavour profile to your dish, so I would definitely get fresh herbs! Of course, I added my favourite, olive oil to the mix and a squeeze of a lime (you can use a lemon). I’ve been eating this dip for 3 days straight and it just keeps getting better, so I would recommend making this like an hour or two before you need it so all the flavours can really come together. I won’t tell if you have a few “taste tester” bites. We’re just checking it for everyone else, right?
Roasted Garlic White Bean Dip
This Herbed Roasted Garlic White Bean Dip is ready in just 15 minutes! It's a delicious smooth vegan dip that will be perfect at your parties!
- 16 ounces any white beans (1 can) - I used butter beans
- 3 cloves roasted garlic
- 1/2 teaspoon sea salt to taste
- 1/2 teaspoon freshly ground black pepper to taste
- 3-4 tablespoons olive oil (to taste)
- 2 tablespoons room temperature water
- 1 teaspoon chopped oregano
- 1 teaspoon chopped basil
- 1 teaspoon chopped parsley
- Olive oil to drizzle
- Parsley to garnish
- Drain the white beans of their liquid and rinse in a strainer. Pat dry.
- In a food processor, add all the ingredients. Blend until smooth and creamy. You can add more olive oil if you prefer you dip to be even thinner, but add extra seasonings to compensate for the extra liquid.
- Serve in a bowl, and if possible, allow to chill for 2 hours before serving so flavours can marry together.
- Drizzle with olive, garnish with parsley and serve with chips and enjoy!
Recipe NotesYou can add more olive oil if you prefer you dip to be even thinner, but add extra seasonings to compensate for the extra liquid. Alternatively, you can add less liquid if you prefer your dip chunkier.
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