We’ve all had white bean dip, right? I’ve made it myself many times and have had it made by friends and in restaurants. Hummus would still be my first dip choice, but I do enjoy a good white bean dip. I love finding recipes that are familiar but with a twist. In this recipe, you sprinkle a breadcrumb mixture over the top and bake it. Not rocket science but I never would have thought that warm bean dip could be so good. I consider this a pantry staple dish because I always have onions and garlic in my vegetable basket, white beans in my pantry, and rosemary growing in my yard. I made this for a dinner party and adults and kids alike were crowded around the bowl. What more could you want from a dip?
Baked White Bean Purée
Adapted from The Martha Stewart Living Cookbook – The Original Classics
Makes 3 cups, serving 6-10
If you want to make this vegan, just leave out the tablespoon of Parmesan in the topping and up the amount of breadcrumbs slightly.
2 tbsp. plus 1 tsp. olive oil
1 medium onion, chopped
1 tbsp. minced garlic
2 tsp. finely chopped fresh rosemary
2 15½-oz. cans cannellini beans, rinsed and drained
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. white wine vinegar
1 tbsp. dry bread crumbs
1 tbsp. freshly grated Parmesan cheese
1. Preheat oven to 350°F. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the onion and garlic and cook until translucent, about 8 minutes. Add 1 teaspoon rosemary and salt and pepper and stir well to combine. Scrape into a food processor fitted with the steel blade.
2. Transfer the beans to the food processor bowl and add the vinegar, 1 tablespoon olive oil, and 3 tablespoons water and purée until smooth.
3. Combine the bread crumbs, Parmesan cheese, remaining rosemary, and remaining olive oil in a small bowl, and stir until combined.
4. Place bean purée in an ovenproof bowl; top with the bread-crumb mixture. Transfer to oven; bake until golden brown, about 20 minutes. Serve hot.
(DT: I prepared this through step 2 and refrigerated it overnight. Add 5 minutes to baking time.)
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Nothing wrong with simple. I make a similar dip. I usually add in some lemon too! I like the bread crumb topping, nice touch!
Comment by Maria — January 25, 2010 @ 5:43 pm
This is beautiful, Dana! Okay, skip the breadcrumbs and I am on my over with slivered carrots.
Comment by shauna — January 25, 2010 @ 5:43 pm
This sounds wonderful! I bet it would be great on a veggie sandwich too. I have everything so I might give it a try this week.
Comment by Katie @ goodLife {eats} — January 25, 2010 @ 5:45 pm
I’ve made a version of this as well using lemon and rosemary and I serve it cold with pita. It’s just delicious.
Comment by Dana — January 25, 2010 @ 6:13 pm
I’m afraid I’ve never had white bean dip. But I will very soon thanks to you. I’m quite new to the whole peas and beans stuff, but I enjoy exploring this exciting world of dips and stews and curries!
Comment by SusannRomy — January 25, 2010 @ 6:56 pm
Oh I must make this tonight! Yum!!
Comment by Samantha — January 25, 2010 @ 7:24 pm
My bean dip is always a bit dull, I think I will try that splash of vinegar in it next time!
Martha’s recipes are always dependable.
Comment by stacey snacks — January 25, 2010 @ 9:03 pm
wow what a wonderful dip and great blog
Comment by rebecca — January 25, 2010 @ 9:19 pm
Ooh warm bean dip- I like the sound of this!
Comment by fresh365 — January 25, 2010 @ 9:37 pm
This is sparking my appetite! Warmed on toasted bread with a little drizzle of olive oil…I’m starving.
Comment by Tracy (Amuse-bouche for Two) — January 25, 2010 @ 9:54 pm
The only white bean dip I’ve tried is from Trader Joe’s….and I prefer it to their hummus. Homemade and warm sounds MUCH better. I’m definitely going to give this one a try.
Comment by kelly — January 25, 2010 @ 10:01 pm
I’m not sure that I’ve ever had white bean dip — and I’ve certainly never had baked white bean dip. This sounds (and looks) delicious.
Comment by Beatrice — January 26, 2010 @ 2:01 am
Mmm, I love me some bean dip! I never thought about heating it in the oven with bread crumbs on top, sounds really comforting and delicious, I’ll have to try it soon.
Comment by Jacqui — January 26, 2010 @ 5:52 am
Mmmm! I don’t think I’ve ever had white bean dip (unless hummus counts) but it sounds delish
Comment by The American Homemaker — January 26, 2010 @ 6:58 pm
[…] White Bean Dip: Low in fat, high in fiber, this white bean spread can be made ahead of time and served with flat bread, pita chips or vegetables on any occasion. […]
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