Chimichurri White Bean Dip

Chimichurri White Bean Dip

Creamy white beans blended with a bright, garlicky herb sauce for a tangy dip.

Total 15 min Makes 16 oz Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This dip pairs the herbaceous punch of chimichurri with the smooth body of blended cannellini beans, creating a spread that works equally well with crusty bread or crudités. It comes together in minutes with a food processor, and the fresh parsley and red wine vinegar keep the flavor sharp rather than heavy.

Ingredients

  • 2 cans cannellini beans, drained and rinsed (15 oz each)
  • 1 cup fresh parsley leaves, packed
  • 3 cloves garlic
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons water, as needed

Method

  1. Combine the parsley, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a food processor and pulse until finely chopped.

  2. Add the cannellini beans and olive oil to the food processor and blend until smooth, scraping down the sides as needed.

  3. With the processor running, add water a tablespoon at a time until the dip reaches a smooth, spreadable consistency.

  4. Taste and adjust salt, pepper, or vinegar as needed, then transfer to a serving bowl.

  5. Chill for at least 30 minutes to let the flavors meld before serving.

Rate this recipe

★ 3.9 (1)

Chimichurri White Bean Dip

This dip pairs the herbaceous punch of chimichurri with the smooth body of blended cannellini beans, creating a spread that works equally well with crusty bread or crudités. It comes together in minutes with a food processor, and the fresh parsley and red wine vinegar keep the flavor sharp rather than heavy.

15 min 16 oz 165 cal

Ingredients

  • 2 cans cannellini beans, drained and rinsed (15 oz each)
  • 1 cup fresh parsley leaves, packed
  • 3 cloves garlic
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons water, as needed

Method

  1. 1

    Combine the parsley, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a food processor and pulse until finely chopped.

  2. 2

    Add the cannellini beans and olive oil to the food processor and blend until smooth, scraping down the sides as needed.

  3. 3

    With the processor running, add water a tablespoon at a time until the dip reaches a smooth, spreadable consistency.

  4. 4

    Taste and adjust salt, pepper, or vinegar as needed, then transfer to a serving bowl.

  5. 5

    Chill for at least 30 minutes to let the flavors meld before serving.