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    Home » Appetizers » White Bean Dip with Parsley

    White Bean Dip with Parsley

    Published: Feb 29, 2012 · Modified: Dec 3, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe

    Fresh and delicious, and it’s leftovers can be used for all sorts of interesting things.

    The past few days have brought a combination of snow, sleet, rain, gloom and more gloom. Last night Dan and I got out of the house for a bit, and these huge heavy raindrops that seemed to be the size of marbles fell on us. This morning we woke up to to a heavy blanket of snow covering the ground. And now I can hear that wet, thick snow melting outside, forming puddles that I’m sure will freeze in a few hours. Who knows what tomorrow will bring! Raining cheeseburgers?! Such is life in Minnesota.

    Two weekends ago, back when it was sunny and warm and spring-like, I made this white bean dip as an appetizer for Elijah’s birthday party. It took me almost no time to make it, and I loved it even more than I thought I would. It was fresh and delicious, and I used the leftovers for all sorts of interesting things. I sandwiched it in between cheese slices, I used it as a taco ingredient and as a dip for whatever was in our refrigerator, including pickles and carrots.

    Heat 2 tablespoons of olive oil in a small skillet over medium-low heat. Add 3 cloves of finely minced garlic and cook, stirring, for 3-4 minutes, or until the garlic is golden.

    In a medium bowl, combine:

    Sauteed garlic

    Two 15.5-oz. cans cannellini beans, drained

    1/2 teaspoon cayenne pepper

    2 tablespoons fresh thyme, finely chopped

    1 teaspoon kosher salt

    1/2 teaspoon black pepper

    Mix well and mash with a potato masher. You will want to retain some of the lumpiness for texture. This is why I didn’t process it in a food processor. Refrigerate until ready to serve.

    In a food processor (preferably a mini), combine:

    1/2 cup fresh flat-leaf parsley

    3/4 cup extra-virgin olive oil

    Process until smooth. Before serving the dip, pour the olive oil-parsley mixture over top. Serve with crackers, chips or veggies.

    Enjoy!

    White Bean Dip with Parsley

    This dip is so scrumptious and healthy to boot!
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    Course: Appetizer
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Servings: 16 servings
    Calories: 110kcal
    Author: Megan Porta

    Ingredients

    • 2 tbsp. extra-virgin olive oil
    • 3 gloves garlic finely minced
    • 2 15.5 oz. cans cannellini beans
    • 1/2 tsp. cayenne pepper
    • 2 tbsp. fresh thyme finely chopped
    • 1 tsp. kosher salt
    • 1/2 tsp. black pepper
    • 1/2 cup fresh flat-leaf parsley
    • 3/4 cup extra-virgin olive oil

    Instructions

    • Heat the 2 tablespoons olive oil in a small skillet over medium-low heat. Add the garlic and cook, stirring, for 3-4 minutes, or until garlic is golden brown. In a medium bowl, combine garlic, cannellini beans, cayenne pepper, thyme, salt and pepper. Mix well and mash with a potato masher until mixture is mostly creamy, with a bit of lumpiness. Refrigerate until ready to serve.
    • In a food processor, combine the parsley and the ¾ cup olive oil and process until smooth. Before serving, pour the olive oil mixture over the bean dip. Serve with crackers, chips or veggies.

    Nutrition

    Calories: 110kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 121mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

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    Reader Interactions

    Comments

    1. Megan Porta

      April 07, 2013 at 7:04 pm

      Yes, Kathy, the beans are drained. Thanks for catching this. I'll make the change! Thanks!
      Megan

      Reply
    2. Kathy

      April 06, 2013 at 5:52 am

      It doesn't say, but the picture looks like the beans are drained of their liquid prior to mashing?

      Reply
    3. Parsley Sage

      March 04, 2012 at 1:26 pm

      …my blender didn't survive the move. WAAAAAAAAAH! I want this lovely dip so bad 🙁 It's 82 degrees here, darling. How about you throw your bikini and little bit's swimmies in a suitcase and come visit Cayman for some much needed de-snowing?

      Reply
    4. Sally @ sally's baking addiction

      March 01, 2012 at 7:32 pm

      mmmmm. i love white bean dip. it's quick & easy. i love the addition of parsley!

      Reply
    5. Suzi

      March 01, 2012 at 4:10 pm

      I love bean dips and this one looks yummyl. The parsley oil really makes it too. This is great.

      Reply

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