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White Bean Dip With Chips And Sticks


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  • 3 garlic cloves
  • 3 cans cannellini beans - (15 oz ea) rinsed, drained (white kidney beans)
  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 2 1/4 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 tablespoons minced fresh cilantro
  • Additional minced fresh cilantro for garnish
  • Fresh vegetables (such as carrot sticks, celery sticks, and cauliflower)
  • Tortilla chips


Servings 12


Step 1

Finely chop garlic in processor. Add beans and lemon juice and puree. Mix in oil, cumin and chili powder. Season with salt and pepper. Add 3 tablespoons cilantro and mix in using on/off turns. Transfer to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)

Sprinkle dip with cilantro. Serve with vegetables and chips.

This recipe yields 12 servings.

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