4.9 from 57 votes
Charred Serrano White Bean Dip
Smoky charred serrano peppers blend with white beans, garlic, and savory sautéed shallots for an oh-so creamy, flavorful, and versatile dip. Just 8 ingredients and 30 minutes required!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 (1/4-cup servings)
Calories: 232 kcal
Course:
Condiments
Cuisine:
Mediterranean , Middle Eastern , Vegan
Ingredients
DIP
- 2 errano peppers, halved and stems cut off
- 5 Tbsp olive oil (DIVIDED)
- 4 large cloves garlic, minced
- 3/4 cup minced shallot (~1 large shallot)
- 1 (15-ounce) can cannellini beans (or ~1 ¾ cups homemade)
- 1/2 tsp each sea salt and black pepper
- 1/4 cup cashew butter (sub tahini for nut-free)
- 1/4 cup lemon juice (~2 medium lemons)
FOR SERVING optional
- crackers
- Veggies
- flatbread (find our gluten-free version here)
- Naan (find our gluten-free version here)
- pita bread
Instructions
- Preheat the oven to 425 F (218 C). Spread the peppers out on a baking sheet lined with foil (or a bare baking sheet brushed with oil) and roast for 15-20 minutes, flipping the peppers halfway to ensure even charring.
- In a medium saucepan over medium heat, warm 2 tablespoons (30 ml // adjust if altering number of servings) of olive oil. Once hot, add the garlic and shallot, sautéing until softened and translucent — about 3 minutes. Lower heat to medium-low and add the cannellini beans and the salt and pepper. Mix well to combine and heat for 3-5 minutes or until the beans are warmed through.
- Remove peppers from the oven and carefully wrap the foil around them to steam for a few minutes. Then carefully peel away the skin and remove the seeds, making sure to wash your hands thoroughly after.
- To a food processor, add the bean mixture, charred peppers (start with just 1 if you prefer less heat), cashew butter, and lemon juice. Blend for about 1 minute, scraping down the sides as needed. Then, with the processor running, carefully stream in the remaining 3 tablespoons (45 ml // adjust if altering batch size) of olive oil until the mixture is creamy and smooth.
- Enjoy warm or chill before serving. It’s delicious in bowls, as a spread on sandwiches, or as a dip with fresh veggies, crackers, pita bread, flatbread (or gluten-free flatbread), or naan (or gluten-free naan).
- Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.
Cup of Yum
Notes
- *Recipe as written makes ~ 1 ½ cups of dip.*Nutrition information is a rough estimate calculated with cashew butter.
Nutrition Information
Serving
1quarter-cup serving
Calories
232
(12%)
Carbohydrates
16.4g
(5%)
Protein
5.6g
(11%)
Fat
17.1g
(26%)
Saturated Fat
2.6g
(13%)
Polyunsaturated Fat
2.1g
Monounsaturated Fat
11.3g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
220mg
(9%)
Potassium
277mg
(8%)
Fiber
3.6g
(14%)
Sugar
3.1g
(6%)
Vitamin A
21.7IU
(0%)
Vitamin C
7.1mg
(8%)
Calcium
37.9mg
(4%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 6(1/4-cup servings)
Amount Per Serving
Calories 232
% Daily Value*
| Serving | 1quarter-cup serving | |
| Calories | 232 | 12% |
| Carbohydrates | 16.4g | 5% |
| Protein | 5.6g | 11% |
| Fat | 17.1g | 26% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 2.1g | 12% |
| Monounsaturated Fat | 11.3g | 57% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 220mg | 9% |
| Potassium | 277mg | 6% |
| Fiber | 3.6g | 14% |
| Sugar | 3.1g | 6% |
| Vitamin A | 21.7IU | 0% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 37.9mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.