Easy White Bean Dip
with Mushroom & Sage
Beans, garlic, a food processor and ten minutes. The oil and balsamic drizzled on top make it look like you went to a lot more trouble.
Michelle made this one on Show Me Your Drizzle, and it's the dip to make when people are coming over in an hour. The food processor does almost all of the work.
Wild Mushroom and Sage Olive Oil goes into the blend and gives plain white beans an earthy, savory flavor you wouldn't get from regular olive oil. Red Apple Dark Balsamic stays out of the dip and goes on at the end with more oil, so there's a little sweetness in every scoop.
Before you drizzle, press small divots into the top with the back of a spoon. The oil and balsamic settle into them, and that's what people notice when you set the plate out.
How to Get White Bean Dip Smooth
Pour the oil in slowly while the processor is running instead of dumping it in all at once. Then stop, scrape down the sides and blend again. If you're using canned beans, rinse and drain them well, because extra liquid makes the dip loose. Still too thick? Add warm water a teaspoon at a time.
In the Dip and On Top
Wild Mushroom and Sage Olive Oil
Earthy mushroom and savory sage in one bottle. Besides this dip, try it on roasted potatoes or stirred into your stuffing.
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Drizzled On Top
Red Apple Dark Balsamic
Tastes more like baked apple than fresh, with a warm, cooked sweetness that plays well against the savory sage. Also try it on pork chops or roasted brussels sprouts.
Shop This Product →From Michelle's Kitchen
Easy White Bean Dip
No cooking, just a food processor.
Ingredients
- 2 cans (15 oz each) cannellini or Great Northern beans, rinsed and drained (or about 3 cups cooked beans)
- 2 small garlic cloves
- 1/2 to 1 tsp each sea salt and black pepper, to taste
- 1/4 cup Wild Mushroom and Sage Olive Oil, plus more for drizzling
- Red Apple Dark Balsamic, for drizzling
- Chopped fresh parsley
- Toasted walnuts, chopped
Instructions
- Add the beans, garlic, salt and pepper to a food processor and pulse a few times to break them up.
- With the processor running, slowly drizzle in 1/4 cup Wild Mushroom and Sage Olive Oil.
- Stop, scrape down the sides and blend again until smooth. If it's too thick, add warm water a teaspoon at a time.
- Spread the dip on a plate and press small divots across the top with the back of a spoon.
- Drizzle more oil and some Red Apple Dark Balsamic over the top so it pools in the divots. Finish with parsley and toasted walnuts.
- Serve at room temperature with pita chips, crostini or raw vegetables.
Questions We Get About This One
Can I make white bean dip ahead?
Yes. Blend it up to 2 days ahead and keep it covered in the fridge. Let it come to room temperature, then add the drizzle and toppings right before serving.
Which beans work best?
Cannellini or Great Northern. Both are mild and blend up creamy. Canned or cooked both work, so use whatever you have.
What do you serve with it?
Pita chips, crostini, crackers or raw vegetables like carrots, cucumber and bell pepper.
How long does it keep?
Up to 4 days in a covered container in the fridge. Stir it well and add a fresh drizzle of oil before serving.
Leftover dip makes a great sandwich spread. Try it with roasted vegetables on good bread, with a little more of the Wild Mushroom and Sage Olive Oil on top.
Come taste before you buy.
Stop by our Glen Ellyn store and try both bottles at the tasting bar.
449 N. Main Street, Glen Ellyn, IL 60137 · (630) 534-6457
Mon–Fri 10am–5:30pm · Sat 10am–5pm
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