Mohamed Shili Ina Garten’s White Bean Dip recipe is one of her best dip recipes that you can try, made with cannellini beans (Tuscan beans), garlic cloves, fresh rosemary leaves, red pepper flakes, freshly squeezed lemon juice, and olive oil. Serve your White Bean Dip with Baked Pork Chops, Baked Halibut, tortilla chips or Twice Baked Potatoes.
To make this White Bean Dip, Ina begins by combining cannellini beans, garlic, rosemary, red pepper flakes, lemon juice, olive oil, salt, and black pepper in a food processor. She then processes the mixture until it reaches a smooth consistency.
Ina Garten White Bean Dip Ingredients
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/3 cup plus 4 tablespoons olive oil
- 1/4 cup fresh Italian parsley leaves
- Salt
- Freshly ground black pepper
- 6 pitas
- 1 teaspoon dried oregano
How To Make Ina Garten White Bean Dip
- Preheat the Oven: Turn your oven on and set it to 400 degrees F.
- Prepare the Dip: In a food processor, combine the cannellini beans, garlic, lemon juice, 1/3 cup olive oil, and parsley. Pulse until you get a coarse mixture. Season it with salt and pepper.
- Cut the Pitas: Take each pita bread and cut it in half. Then, cut each half into 8 wedges.
- Season and Oil Pitas: Place the pita wedges on a large baking sheet. Drizzle the remaining 4 tablespoons of olive oil over them. Sprinkle dried oregano, salt, and pepper.
- Bake and Serve: Put the baking sheet in the oven and bake for 8 to 12 minutes until the pitas are toasted and golden. Serve the pita chips warm or at room temperature with the bean dip.
What To Serve With White Bean Dip
Serve White Bean Dip with pita chips, fresh vegetables like carrots and cucumbers, or slices of baguette. These options complement the creamy texture and flavors of the dip, making it a versatile choice for various occasions.
How To Store White Bean Dip
In The Fridge:
Place the White Bean Dip in an airtight container and store it in the refrigerator. It will remain fresh and flavorful for up to 5 days when stored properly.
In The Freezer:
Freeze the White Bean Dip in an airtight container, separating it into portion-sized amounts. It can be stored in the freezer for up to 3 months without losing its quality.
How To Reheat White Bean Dip
To reheat the White Bean Dip, you can use a microwave, heating it in 20-second intervals and stirring in between. Alternatively, warm it over low heat in a saucepan on the stovetop, stirring occasionally to ensure even heating.
Check out More Recipes From Ina Garten:
Ina Garten White Bean Dip
Description
Ina Garten’s White Bean Dip recipe is one of her best dip recipes that you can try, made with cannellini beans (Tuscan beans), garlic cloves, fresh rosemary leaves, red pepper flakes, freshly squeezed lemon juice, and olive oil. Serve your White Bean Dip with pita bread, crudité, tortilla chips, sliced baguette, and even grilled shrimp or chicken skewers.
Ina Garten White Bean Dip Ingredients
How To Make Ina Garten White Bean Dip
- Preheat the Oven: Turn your oven on and set it to 400 degrees F.
- Prepare the Dip: In a food processor, combine the cannellini beans, garlic, lemon juice, 1/3 cup olive oil, and parsley. Pulse until you get a coarse mixture. Season it with salt and pepper.
- Cut the Pitas: Take each pita bread and cut it in half. Then, cut each half into 8 wedges.
- Season and Oil Pitas: Place the pita wedges on a large baking sheet. Drizzle the remaining 4 tablespoons of olive oil over them. Sprinkle dried oregano, salt, and pepper.
- Bake and Serve: Put the baking sheet in the oven and bake for 8 to 12 minutes until the pitas are toasted and golden. Serve the pita chips warm or at room temperature with the bean dip.
