Garlic Dill White Bean Dip
I haven’t shared a recipe in a while and with all the holiday parties coming up, it’s the perfect time to share one of my go-to easy 5-minute appetizers. This garlic dill white bean dip is a great addition to any charcuterie plate or appetizer spread. It’s the perfect little something to set out while you are prepping the rest of the meal. Not to mention, it’s healthy and fresh to offset some of the other goodies you may be indulging in this time of year.
It could not be easier to make. Just pop everything into a food processor and blend until smooth. I like to serve it with fresh veggies – carrots, cucumbers, and mini peppers are our family faves. I also slice pita bread into triangles and toast them for a few minutes under the broiler.
You can also serve this on toasted crostini with a sprig of dill for a more formal cocktail party.
Garlic Dill White Bean Dip
Ingredients
- 1 14 oz can white northern beans or cannellini beans
- 1-2 cloves of garlic I love garlic so I use 2 but for a milder flavor use 1
- 1 tbsp chopped fresh dill or rosemary, you can totally switch up the herbs
- juice of 1/2 lemon
- 1/8 tsp salt
- 1/8 tsp pepper
- 2-3 tbsp olive oil
- More salt and pepper to taste.
Instructions
- Rinse beans well. Add them to a food processor.
- Add peeled garlic cloves, dill, lemon juice, salt, and pepper.
- Pulse until pureed.
- Add olive oil slowly until mixture is smooth.
- Salt and pepper to taste.
- Drizzle with additional olive oil and garnish with herbs.
- Serve with veggies, crackers, and toasted pita bread.
I’m still working on all of my holiday menus, but you check out this post here for my menus from last year, and the German potato salad I always serve on Christmas eve.
This tomato jam pesto burrata dip is also a favorite to serve this time of year!
Garlic Dill White Bean Dip
Hey! I just made this and it was great! My neighbor shared a bunch of dill with me and this was the perfect recipe! Thank you!
Oh yum, I love fresh dill so glad you liked it!
Could dried dill be used? If so, how much
would you recommend using?
Thank you in advance!
Oh yes absolutely I would just do it to taste or check on the side of the bottle, usually, it gives you an idea of the fresh equivalent.
Thank you for sharing this dip, I love that it is dairy free! It sounds yummy ?
Yes, it is definitely pretty allergy-friendly! Thanks!
This dip sounds delish and I think it will be a lovely addition to my big charcuterie trays in the next couple of weeks.
Also, I’m a big lover of twice baked potatoes and I generally make several lbs of them at a time – enough to fill one of my oven racks. After I finish preparing them, I line them all up on a cookie sheet and put it into the freezer. Once frozen solid, (usually the next day) I wrap each twice baked potato in foil and then pile them into gallon zip lock bags. Back into the freezer they go. I simply take out however many I need in the morning, remove the foil (so it doesn’t stick to the potatoes as they defrost) and pop them into the oven for dinner. NOTE: Don’t add grated cheese to the tops before freezing because it doesn’t freeze well. But you can add it during the last 10 or 15 minutes when you pop them back into the oven.
My mom always made me promise to bring her a big bag of frozen twice baked spuds whenever I visited her. She loved them!
Oh my gosh that is a great tip!!! I’m so doing this – thanks Dori!