Recipe courtesy of GOYA

Smoky White Bean Dip

Bean dips are hearty, delicious, easy to make and affordable. Perfect for the holidays! To prepare, blend together GOYA® Cannellini Beans, Salsita, lime juice, scallions, cilantro, Greek yogurt and GOYA® Reduced Sodium Salad Olives. Serve with crunchy crackers and GOYA®. It'll be gone in minutes, and happiness will ensue. We swear!
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  • Total: 15 min
  • Prep: 15 min
  • Yield: 8
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1/2 cup GOYA® Reduced Sodium Salad Olives

1 (15 oz.) can GOYA® Cannellini or Great Northern Beans, rinsed and drained

3 tbsp. GOYA® Chili Arbol or Chipotle Salsita, divided

2 tbsp. fresh lime juice

1 large scallion, chopped

3 tbsp. chopped cilantro, plus garnish

1 (6 oz.) container plain Greek yogurt

GOYA® Snack Crackers

GOYA® Plantain Chips, for serving


  1. Place olives on double layer of paper toweling. Gather corners and squeeze to remove excess liquid, then chop. Blend drained beans, 2 tablespoons Salsita and lime juice in mini processor until smooth, using on/off pulses. 
  2. Scrape into bowl and stir in scallion, cilantro, yogurt and about 2/3 of the olives. Scrape into serving dish; drizzle with remaining 1 tablespoon Salsita. Sprinkle remaining olives and cilantro on top. Serve with snack crackers and plantain chips.