Easy, Creamy White Bean Dip
User Reviews
5
Easy, Creamy White Bean Dip
Description
The dip begins by processing canned white kidney beans with sautéed onion and minced garlic, then seasoning with salt, black pepper, garlic powder, smoked paprika, bouillon paste, and a little water to achieve smoothness. Cheddar and soft Queso cheese contribute a creamy consistency and mild tang. The mixture is baked in a small casserole dish until hot and golden, then topped with additional grated cheese and baked again to form a melted, browned crust. A brief broil can be used to enhance the golden top.
The smoky paprika and bouillon add complexity without overwhelming the mild bean base. The use of both cheddar and Queso cheeses creates a balanced creamy texture and flavor. Serving the dip immediately while warm ensures the cheeses remain melty.
Ideal accompaniments include tortilla chips, toasted sourdough, or pita bread. Optionally, toppings like chopped fresh herbs or sundried tomatoes can customize flavor.
Stored refrigerated in a tightly sealed container, the dip keeps well for up to 5-7 days and can be reheated before serving. Chips can be warmed and seasoned to complement the dip’s flavor.
Ingredients
- yellow onion half medium
- 2 garlic cloves
- 1- 540 ml white kidney beans canned
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp onion minced
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp bouillon paste
- 3 tbsp water
- ½ cup cheddar cheese grated
- ¼ cup Queso cheese soft
- 3 tbsp chives chopped
- cheese grated, extra 2/3 cup
Instructions
- Preheat the oven to 400F, line a baking tray with parchment paper and prepare an 8- or 9-inch casserole dish. Set aside.
- In a food processor, add all of the ingredients. Blend until smooth.
- Adjust flavor to taste, and add more water if it’s too thick.
- Transfer to the small casserole dish.
- Bake for 20 minutes and set the baking tray on the rack underneath.
- Remove from the oven and add all of the extra grated cheese on top.
- Bake for another 10 minutes, until golden brown on top.
- Set the oven to broil for a couple of minutes if needed.
- Serve immediately with chopped chives and tortilla chips.
Notes
- Substitute dairy cheeses with vegan cheeses for a dairy-free version.
- Enhance the dip by adding sundried tomatoes, fresh herbs, or other preferred mix-ins before baking.
- Serve warm with toasted sourdough, pita bread, or seasoned tortilla chips for best texture.
- Store in an airtight container in the fridge for 5 to 7 days and reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 4 | |
| Calories | 231kcal | 12% |
| Carbohydrates | 15.4g | 5% |
| Protein | 12.7g | 25% |
| Fat | 13.5g | 21% |
| Saturated Fat | 7.3g | 37% |
| Polyunsaturated Fat | 0.6g | 4% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 38.1mg | 13% |
| Sodium | 856.4mg | 36% |
| Fiber | 3.6g | 14% |
| Sugar | 2.6g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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