Best Curried White Bean Dip Recipes

White Bean Dip image

Provided by Alex Guarnaschelli

Time 11h25m

Yield 2 cups

Number Of Ingredients 11

1 1/2 cups dried white beans
7 tablespoons extra-virgin olive oil, plus more as needed
5 large cloves garlic
1 large yellow onion, halved and thinly sliced
Kosher salt
2 teaspoons Worcestershire sauce
2 teaspoons white distilled vinegar
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon hot sauce, such as Tabasco
Vegetables or crackers, for serving

Steps:

For the beans: Put the beans in a bowl and cover with cold water by 3 inches above the top of the beans. Let soak overnight.
Strain the beans, discarding the soaking liquid. Place them in a pot and cover with water by 3 inches above the top of the beans. Bring to a simmer over medium-low heat and let cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Strain and let cool.
For the dip: Bring 1/2 cup water and 1 tablespoon olive oil to a boil in a medium skillet over medium heat. Add the garlic, onion and a pinch of salt and simmer until the water reduces down and the onions become translucent and tender, 3 to 5 minutes. Add the beans and heat until they become warm.
Meanwhile, add the Worcestershire, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil and some salt to a food processor. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt. Puree the beans until smooth. Add more oil if needed for taste or texture. Taste for seasoning. Serve with vegetables or crackers.

Avocado and White Bean Dip image

Provided by Giada De Laurentiis

Categories appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6

One 15-ounce can cannellini beans, drained and rinsed
2 avocados, diced
2 tablespoons lemon juice (from 1 large lemon)
1 teaspoon kosher salt
1/3 cup chopped fresh basil
Serving suggestions: cut vegetables and toasted bread

Steps:

To a food processor, add the cannellini beans, avocados, lemon juice and salt. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed. Add the basil and pulse to incorporate. Serve alongside cut vegetables and toasted bread.

Curried White Bean Dip image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

One 15-ounce can cannellini beans, drained and rinsed
1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Madras curry powder
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt, plus extra for seasoning
1/8 teaspoon cayenne pepper
1 clove garlic, peeled and halved
Zest of 1/2 large lemon
Whole Wheat Pita Chips, recipe follows
4 whole wheat pita breads
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with salt. Pour the dip into a serving bowl and serve with Whole Wheat Pita Chips alongside.
Preheat the oven to 350 degrees F. Cut each pita bread into 8 wedges. Arrange on a baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and bake until crisp and golden, 12 to 15 minutes.