Spicy White Bean Dip
On Christmas Eve, we had a few friends over for appetizers and cocktails (including those awesome cranberry margaritas). We had a fabulous time snacking, drinking and watching the little ones play. I love low-key gatherings like that, and it was nice to be able to celebrate the holiday with all of them. I knew that we wouldn’t actually be sitting down to eat with four little girls running around excitedly, so I wanted to make sure the menu was full of items that could be easily eaten while standing.
This dip has been on my list of recipes to try for a while, and I’m glad I remembered it when planning the menu. It’s an easy recipe that comes together quickly in the food processor, and it can be made in advance, making it a great recipe for intimate gatherings or big parties. This recipe does yield quite a bit of dip, but it keeps well and is great for snacking throughout the week.
Most white bean dip recipes I’ve made are composed of beans, garlic, oil and herbs, but this one has an Asian-inspired spin. The sesame oil adds a great nutty flavor, and the Sriracha gives the dip a good amount of heat. It’s bold and addictive. Bonus: it’s also healthy and would be a great dip to have on hand for snack cravings or if you’re hoping to serve something lighter for the Super Bowl next month.
- YIELD: about 8-10 servings
2 15-ounce cans (3 cups) cannellini beans, drained and rinsed
2 tablespoons olive oil
2 teaspoons sesame oil
2 teaspoons soy sauce
¼ cup Sriracha hot sauce (or other spicy chili sauce)
2 cloves garlic, coarsely chopped
2 tablespoons freshly squeezed lime juice
Salt and freshly ground pepper, to taste
Up to ¼ cup water, if needed
Fresh cilantro, for garnish, optional
Combine the cannellini beans, olive and sesame oils, soy sauce, Sriracha, garlic and lime juice in the bowl of a food processor. Pulse until the mixture is smooth. Season to taste with salt and pepper. If needed, add water 1 tablespoon at a time until your desired consistency is reached. Transfer to a serving bowl and garnish with cilantro, if desired.
Serve with toasted baguette, crackers or various crudités.