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Epicurious

White Bean Dip with Chips and Sticks

3.9

(27)

A new twist on the usual bean dip.

Recipe information

  • Yield

    Serves 12

Ingredients

3 garlic cloves
3 15-ounce cans cannellini (white kidney beans), rinsed, drained
1/4 cup fresh lemon juice
1/2 cup olive oil
2 1/4 teaspoons ground cumin
1 1/2 teaspoons chili powder
Salt and freshly ground pepper
3 tablespoons minced fresh cilantro
Additional minced fresh cilantro
Fresh vegetables (such as carrot sticks, celery sticks and cauliflower)
Tortilla chips

Preparation

  1. Finely chop garlic in processor. Add beans and lemon juice and puree. Mix in oil, cumin and chili powder. Season with salt and pepper. Add 3 tablespoons cilantro and mix in using on/off turns. Transfer to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle dip with cilantro. Serve with vegetables and chips.

TagsDipSpreadsWhite BeanBean and LegumeVegetableGarlicRoot VegetableCilantroHerbs & SpicesStarterSnackDinnerNut FreeDairy FreeVeganVegetarianEasyQuickWeeknight Meals30 Minutes or LessMake AheadNo-CookFood ProcessorBlenderSummerBon Appétit
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