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.
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.
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 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.
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.
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 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.
Recipe Card
White Bean Dip 3 Ways
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
Melissa Kalamianne says
Great way to use beans and stretch your ingredients. Made this for a bbq over the weekend and it was a big hit.
Chef Sous Chef says
Thanks Melissa. Such an easy and delicious way to enjoy canned beans!