White Bean Dip

Ingredients:

  • 1 ½ Tbsp. Table Salt for brining
  • 1 Lb. Dried Cannellini beans, rinsed
  • 1 Tbsp & ¼ Tsp. Table Salt for cooking
  • 6 Tbsp. Extra-Virgin Olive Oil, plus extra for drizzling
  • 3 Garlic Cloves, sliced thin
  • 6 Fresh Sage Leaves
  • ¼ Tsp. Red Pepper Flakes
  • 1 Tbsp. Lemon Juice
  • 1 Tbsp. Chopped Fresh Parsley

Directions:

  1. Dissolve 1 ½ Tbsp salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours, or up to 24.
  2. Drain beans and rinse well. Combine beans, 10 cups water and 1 Tbsp. salt in dutch oven or pot and bring to boil over high heat. Reduce heat to medium and cook at gentle simmer until beans are barely al dente, 40-50 minutes.
  3. Turn off heat, cover pot and let beans steep until tender, 20-30 minutes. Drain beans.
  4. Combine 4 Tbsp. oil and garlic in 12-inch nonstick skillet and cook over medium heat until garlic begins to brown slightly at edges, about 3 minutes.
  5. Add sage and pepper flakes and cook until fragrant, about 30 seconds. Add 3 ½ cups beans (Reserve remainder for another use) and remaining ¼ tsp. salt and cook until just heated through, about 2 minutes.
  6. Combine beans, 5 Tbsp. water, lemon juice and remaining 2 tbsp. oil in food processor and process until smooth.
  7. Transfer bean dip to serving dish and drizzle with extra oil and sprinkle with parsley. Serve.

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Recipe Category

Pantry recipes

White Bean Dip

Ingredients:

  • 1 ½ Tbsp. Table Salt for brining
  • 1 Lb. Dried Cannellini beans, rinsed
  • 1 Tbsp & ¼ Tsp. Table Salt for cooking
  • 6 Tbsp. Extra-Virgin Olive Oil, plus extra for drizzling
  • 3 Garlic Cloves, sliced thin
  • 6 Fresh Sage Leaves
  • ¼ Tsp. Red Pepper Flakes
  • 1 Tbsp. Lemon Juice
  • 1 Tbsp. Chopped Fresh Parsley

Directions:

  1. Dissolve 1 ½ Tbsp salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours, or up to 24.
  2. Drain beans and rinse well. Combine beans, 10 cups water and 1 Tbsp. salt in dutch oven or pot and bring to boil over high heat. Reduce heat to medium and cook at gentle simmer until beans are barely al dente, 40-50 minutes.
  3. Turn off heat, cover pot and let beans steep until tender, 20-30 minutes. Drain beans.
  4. Combine 4 Tbsp. oil and garlic in 12-inch nonstick skillet and cook over medium heat until garlic begins to brown slightly at edges, about 3 minutes.
  5. Add sage and pepper flakes and cook until fragrant, about 30 seconds. Add 3 ½ cups beans (Reserve remainder for another use) and remaining ¼ tsp. salt and cook until just heated through, about 2 minutes.
  6. Combine beans, 5 Tbsp. water, lemon juice and remaining 2 tbsp. oil in food processor and process until smooth.
  7. Transfer bean dip to serving dish and drizzle with extra oil and sprinkle with parsley. Serve.

Download Printable Recipe Card

Nutrition Facts

Amount Per Serving
% Daily Value*

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.