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Recipe courtesy of Alex Guarnaschelli

White Bean Dip

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  • Level: Easy
  • Total: 11 hr 25 min (includes soaking and cooling time)
  • Active: 30 min
  • Yield: 2 cups



  1. For the beans: Put the beans in a bowl and cover with cold water by 3 inches above the top of the beans. Let soak overnight.
  2. Strain the beans, discarding the soaking liquid. Place them in a pot and cover with water by 3 inches above the top of the beans. Bring to a simmer over medium-low heat and let cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Strain and let cool.
  3. For the dip: Bring 1/2 cup water and 1 tablespoon olive oil to a boil in a medium skillet over medium heat. Add the garlic, onion and a pinch of salt and simmer until the water reduces down and the onions become translucent and tender, 3 to 5 minutes. Add the beans and heat until they become warm.
  4. Meanwhile, add the Worcestershire, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil and some salt to a food processor. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt. Puree the beans until smooth. Add more oil if needed for taste or texture. Taste for seasoning. Serve with vegetables or crackers.

Cook’s Note

This dip is versatile. Transfer the warm dip to a bowl and serve with mixed crudites, crackers, toasted bread or as part of a cheese and charcuterie platter. You can also serve it chilled or topped with fresh herbs. Or sprinkle it with 1/2 cup grated sharp Cheddar and bake the dip in an ovenproof dish until hot; serve with toasted bread. Use leftovers to thicken up a vegetable soup or to thicken a salad dressing.