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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 Print 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
    Cook Time: 5 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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