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    Home » Recipes » Appetizer Recipes

    Crudités Platter with White Bean Dip 3 Ways

    Published: May 26, 2019 · Modified: Jul 10, 2021 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Far from the plastic grocery store vegetable trays with ranch dressing, our Crudités Platter served with White Bean Dip 3 Ways is the ultimate way to impress your guests and eat your veggies too.

    Close Up of White Bean and Beet Hummus with Vegetables and Pita Chips

    Typically when Philip and I serve a Crudités Platter, we include a hummus-based dip to accompany the vegetables. Creamy, rich, and perfectly dippable (if that's not a word, it should be), our White Bean Dip 3 Ways plays on a guacamole, hummus, and vegetable dip sure to add even more vibrancy and color to your Crudités Platter

    Like a Mezze or a Charcuterie board, a Crudités Platter follows the same rules and is guaranteed to impress your guests when you place it on the table. Like I always say, "If you can't cook, you better know how to put together a beautiful board," and that includes veggies on a plate.



    If you're looking for more ways to elevate your dip game, don’t miss our Red Pepper Dip with Olives for a bold and smoky option, the tangy and unexpected Dill Pickle Hummus for pickle enthusiasts, or our hearty Hummus with Dukkah that’s a guaranteed hit at any gathering. Each dip brings its own unique twist, making snack time anything but ordinary!

    Long Crudites Board with White Bean Dip 3 ways and Raw Vegetables

    How to Make a Crudités Platter:

    1. Platter: Start by selecting the perfect platter based on the number of guests.
    2. Dips: Make your dips and arrange them on your board so they're easily accessible for dipping.
    3. Vegetables: Prepare your veggies by cutting them in various shapes and sizes.
    4. Arrange: Think of this part like arranging a bouquet, just on a board. Play with textures, colors, and lengths of your veggies to build the ultimate board.
    5. Serve: The best part is you can make this in advance, and serve when your guests arrive. Just remember to place a moist paper towel over the platter to keep the freshness in.

    How to Make White Bean Guacamole

    Ingredients for Spicy White Bean Guacamole

    Ingredients for White Bean Guacamole

    Cooked white beans (canned or home-cooked), avocado, garlic, jalapeño peppers, lime, and salt.

    Making White Bean Guacamole

    Place the beans, avocado, garlic, ¾ of the jalapeño, lime juice, and salt in the base of a blender or food processor.  Pulse a few times, then scrape down the sides of the blender and pulse again until smooth. Taste for seasoning and adjust as necessary. Transfer to a bowl and top with remaining jalapeño for garnish. Serve with your favorite tortilla chips, vegetables or tapped-on nachos.

    Close up of Spicy White Bean Guacamole on a Crudites Board

    How to Make Creamy Mediterranean Dip with White Beans and Artichokes

    Ingredients for Creamy Mediterranean Dip

    Cooked white beans (canned or home-cooked), marinated artichoke hearts, Parmigiano Reggiano, extra virgin olive oil, lemon juice, garlic, and salt.

    Ingredients for Creamy Mediterranean Dip with White Beans and Artichokes

    Making the Creamy Mediterranean Dip

    Place all the ingredients in the base of a blender or food processor.  Pulse a few times, then scrape down the sides of the blender and blend at ¾ speed until creamy and smooth. Taste for seasoning and adjust as necessary. Transfer to a bowl and top with chopped artichoke for garnish. Serve with a toasted baguette or your favorite vegetables.

    How to Make Beet Red White Bean Hummus

    Ingredients for Beet and White Bean Hummus in a Bowl

    Ingredients for Beet Red White Bean Hummus

    Cooked white beans (canned or home-cooked), small beet, garlic, greek yogurt, tahini, parsley, and salt.

    Making the Beet Red White Bean Hummus

    Place all the ingredients in the base of a blender or food processor.  Pulse a few times, then scrape down the sides of the blender and pulse until creamy and smooth. Taste for seasoning and adjust as necessary. Transfer to a bowl and top with additional parsley for garnish. Serve with a toasted baguette or your favorite vegetables.

    White Bean and Beet Hummus in a white bowl with parsley

    Recipe Card

    White Bean Dip 3 Ways

    5 from 1 vote
    Philip Lago and Mystique Mattai
    Be the star of your next backyard bbq or picnic with three simple and delicious white bean dips that are flavourful, bright, and incredibly quick and simple to make. 
    Servings: 12 servings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 15 minutes mins

    Ingredients
      

    Spicy White Bean Guacamole

    • 1 can white beans drained and rinsed (540ml/18oz)
    • 1 avocado diced
    • 1 clove garlic finely chopped
    • 1 jalapeño pepper seeded and finely chopped
    • 1 lime juiced
    • ¼ teaspoon salt

    Creamy Mediterranean Dip

    • 1 can white beans drained and rinsed (540ml/18oz)
    • ½ cup marinated artichoke hearts + additional for garnish
    • ¾ cup freshly grated Parmigiano Reggiano
    • 3 tablespoon extra virgin olive oil
    • 2 tablespoon lemon juice
    • 1 clove garlic finely chopped
    • ⅛ teaspoon salt

    Beet Red White Bean Hummus

    • 1 can white beans drained and rinsed (540ml/18oz)
    • 1 small beet peeled and grated
    • 1 clove garlic finely chopped
    • 2 tablespoon tahini
    • 1 tablespoon greek yogurt
    • ¼ teaspoon salt
    • 1 tablespoon chopped parsley

    Instructions
     

    • Place all the ingredients in the base of a blender or food processor.  
    • Pulse a few times, then scrape down the sides of the blender and pulse until creamy and smooth. Taste for seasoning and adjust as necessary. Transfer to a bowl and top with garnish.
    • Serve with toasted baguette or your favourite vegetables.

    Recipe Notes

    • Leftover dip will keep in the refrigerator for up to 5 days

    Nutrition

    Calories: 330kcal | Carbohydrates: 15g | Protein: 11g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 13mg | Sodium: 933mg | Potassium: 419mg | Fiber: 6g | Sugar: 3g | Vitamin A: 363IU | Vitamin C: 20mg | Calcium: 259mg | Iron: 1mg

    Additional Information

    Course: Appetizer, food and drink
    Cuisine: north american
    Servings: 12 servings
    Calories: 330
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Melissa Kalamianne says

      June 25, 2019 at 9:31 am

      Great way to use beans and stretch your ingredients. Made this for a bbq over the weekend and it was a big hit.5 stars

      Reply
      • Chef Sous Chef says

        June 25, 2019 at 9:33 am

        Thanks Melissa. Such an easy and delicious way to enjoy canned beans!

        Reply
    5 from 1 vote

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