White Bean Dip 3 Ways

5 from 1 vote

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.

Prep Time10

Total Time15

Course: Appetizer, food and drink

Cuisine: north american

Servings: servings

Calories: 330kcal

Author: Philip Lago and Mystique Mattai

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.

Notes

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

Nutrition