White Bean Dip


by: Chef Mimi

This recipe of mine was printed in Gourmet Magazine in 1998! That's how good it is.


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serves: 6

2 cans white beans, well drained

1/4 cup or so really good olive oil

4 cloves garlic*

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Ground cayenne pepper to taste

pinch of salt

Nutrition Facts
White Bean Dip

Servings Per Recipe: 6

Amount per Serving

Calories: 184

  • Total Fat: 9.4 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 31.3 mg
  • Total Carbs: 19.4 g
  •     Dietary Fiber: 4.3 g
  •     Sugars: 0.3 g
  • Protein: 6.5 g

how is this calculated?

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1.  Place the drained beans in a jar of a food processor. Add the olive oil and garlic and process until the garlic has completely puréed with the beans.

2.  Scrape down the beans, then add the seasoning and pulse to combine.

3.  I like my white bean dip soft, but of course not runny. I don't like bean dips that are dry and chalky. If yours is, add some more olive oil.

4.  Serve this white bean dip with good crackers or bread. And watch it disappear!!!

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Kathy M


Delicious dip!