A simple and delicious white bean dip recipe that's perfect for just about any occasion! Ready in only 20 minutes, this is an easy dip you'll want to make again and again.
2mediumshallotspeeled, halved lengthwise, and thinly sliced
6mediumgarlic clovespeeled and thinly sliced
2teaspoonscrushed red pepper flakes
pinchgranulated sugar
1/2cupextra-virgin olive oil
For The White Bean Dip:
1/3cupextra-virgin olive oil
6mediumgarlic clovespeeled and smashed
2sprigsfresh sage leavesor thyme or rosemary
2(15 ounce) canscannellini beans(aka white kidney beans) or great Northern beans, drained and rinsed
1/4cupfreshly squeezed lemon juice
kosher salt
Freshly ground black pepper
Maldon sea salt or other flaky sea salt, for garnish
Instructions
For The Chili Crunch:
Place the shallots, garlic, red pepper flakes, and sugar in a heat proof container. Head the olive oil in a saucepan over medium heat until shimmering. Carefully pour the oil over the shallot mixture (be careful as it may bubble up) and let it sit aside until it has cooled. TIP: Chili oil can be made up to 1 week ahead of time. Store at room temperature in an airtight container until ready to use.
For The White Bean Dip:
Place the olive oil in a small pot and place over low heat. Add the smashed garlic cloves and simmer for 10 minutes until golden and easily smashed. Add the sage leaves and remove from heat to cool a few minutes.
Combine the drained beans, garlic sage oil, and lemon juice in a food processor fitted with an "S" blade. Process on high until the mixture is smooth, stopping and scraping down the sides once or twice to ensure everything is evenly combined. TIP: If you have time, let the dip rest in the refrigerator for at least two hours before serving as that will improve the flavor. Otherwise, go ahead and serve it right away.
Top with a drizzle of chile-garlic oil and a pinch of flaky salt, and serve with pita chips, seeded crackers, or cut-up fresh vegetables like radishes, cucumbers, or carrots.TIP: Dip can be made up to 4 days ahead of time. Store refrigerated in an airtight container until ready to use.