White bean dip

 dip1This week, I grabbed a bunch of cans from the pantry to make three bean salad. I knew that I had all of the beans needed in the pantry– Ben gets frustrated in the bean aisle, endlessly searching for the correct cans, so when he finds what he needs, he buys at least twice the amount desired– and I was on autopilot. I opened one can, green beans! I opened another, kidney beans! The last, though, cannellini beans? That was not what I needed…oops. I found the can of wax beans hidden in the pantry, and I stuck the cannellini beans in the refrigerator to figure out what to do with later.

I hadn’t thought much about the accidental beans in the fridge until a few days later, when I came across the tupperware container and was reminded that I needed to figure out what to do with them before they got all slimy and gross.

Not in the mood to just eat beans on a salad or any other way (mainly just not wanting to eat beans at all), I thought of bean dip. I looked around the kitchen to see what might work for a white bean dip, and this is what I came up with. I think that it turned out surprisingly well.  You can be the judge, but I know that I’ll definitely make it again, and I look forward to more of the creamy, herby goodness.

dip 3dip4

P.S. In an ideal world, I would serve this with pita or pita chips. This is not an ideal world, and I think I’ve purchased pita chips only once or twice in my life, so of course I didn’t eat the dip with an appropriate dipper. I used pretzels and cut up toast–they worked but weren’t ideal.



White bean dip
makes about 1 to 1 ½ cups of dip, about enough for four people

Note: This doesn’t make a large amount of dip. I’m not sure how using full-sized food processors works for small amounts of food, and my mini-food processor was the perfect size for the dip.


1-15 ounce can of cannellini beans
3 tablespoons flat leaf parsley
1 ½ tablespoons (about 6 large or 8 small leaves ) fresh basil, roughly chopped
¼ of a large or ½ of a small shallot, roughly chopped
¼ teaspoon kosher salt
⅛ teaspoon black pepper
juice of ¼ a lemon
1-2 tablespoons extra virgin olive oil

1. Put all ingredients except the oil in the bowl of a mini-food processor. With the lid on, stream in the oil, hitting the pulse button with your other hand. Pulse and processor for about one minute. Transfer the dip for the food processor bowl and serve with pita chips or pita, or pretzels and toast if you’re like me.

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