Summer Garden Whipped White Bean Dip

Name: Summer Garden Whipped White Bean Dip
Total time: 30 min
Yield: 4 to 6
Ingredients: 3 (15-ounce) cans cannellini beans, drained and rinsed; 1 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup olive oil; 2 tablespoons ice water; 2 tablespoons chopped fresh rosemary; 2 tablespoons chopped fresh thyme; 2 tablespoons fresh chopped chives; 2 ears grilled corn; 2 scallions; 1 cup cherry tomatoes; basil leaves for garnish

User Reviews

5.0

3 reviews

Excellent

Total Time
30 mins
Servings
4 to 6
Course
Appetizer
Cuisine
American

Summer Garden Whipped White Bean Dip

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

3 (15-ounce) cans cannellini beans, drained and rinsed
1 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil, plus extra for drizzling
2 tablespoons ice water
2 tablespoons chopped fresh rosemary, plus extra for garnish
2 tablespoons chopped fresh thyme, plus extra for garnish
2 tablespoons fresh chopped chives, plus extra for garnish
2 ears grilled corn cut from cob
2 scallions, thinly sliced
1 cup cherry tomatoes, halved
basil leaves for garnish

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Instructions

Place the beans in a food processor and blend until pureed and creamy. Add in the garlic powder, salt and pepper, then continue to blend while streaming in the olive oil and ice water. Spoon the dip into a large bowl and stir in the rosemary, thyme and chives. Drizzle with a bit of olive oil.
Top the dip with layers of the grilled corn, tomatoes and scallions. Finish by topping with some basil leaves and extra herbs. I like to add another sprinkle of salt and pepper along with a drizzle of olive oil. Serve immediately with pita chips or crackers, raw veggies or baguettes.