Are you looking for a quick, crowd-pleasing appetizer that fits perfectly into a gluten-free diet? A silky white bean dip might be just the answer. This recipe is delightfully simple, flavorful, and easy on your wallet. Best of all, it takes just a handful of ingredients and a few minutes to whip up.
Ingredients
- 2 cups cooked white beans (cannellini or navy), drained and rinsed
- 1 to 2 garlic cloves, peeled
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
- Pinch of smoked paprika or dried herbs (optional for extra flavor)
Directions
- Place your cooked beans and garlic in a blender or food processor.
- Add the olive oil, lemon juice, salt, and pepper.
- Blend until smooth, pausing to scrape down the sides as needed. If things look a little thick, splash in water or extra olive oil until it reaches your preferred consistency.
- Taste and adjust seasoning, then sprinkle in a pinch of smoked paprika or dried herbs if you’d like a kick of flavor.
- Transfer the dip to a serving bowl and enjoy with gluten-free crackers, crunchy veggies, or toasted gluten-free bread.
Nutrition facts
Below is an approximate breakdown per ¼ cup serving:
| Nutrient | Amount |
|---|---|
| Calories | ~80 |
| Protein | ~4 g |
| Carbs | ~10 g |
| Fiber | ~3 g |
| Sugar | ~0.5 g |
| Fat | ~2 g |
(Values may vary depending on specific ingredients used.)
Final thoughts
This creamy, gluten-free dip is a fantastic addition to any snack spread. It’s perfect for everything from game-day parties to quick midday munching. Play around with extra herbs, spices, or a splash of hot sauce to personalize the flavor. Most importantly, have fun experimenting until you find your ideal taste combo.
Frequently asked questions (FAQs)
-
Can I freeze leftover dip?
Yes. Transfer it to a freezer-safe container, leaving a little room at the top. It should keep well for up to three months. -
What if I don’t have a blender?
You can still make a chunky version by mashing the beans with a fork or potato masher. It’ll be a bit rustic but still delicious. -
How long does it last in the fridge?
Stored in a sealed container, it usually stays fresh for about three to four days. Give it a stir before serving again.
Gluten-Free Recipe for White Bean Dip
Ingredients
2 cups cooked white beans (cannellini or navy), drained and rinsed
1 – 2 garlic cloves, peeled
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper (adjust to taste)
Pinch smoked paprika or dried herbs (optional for extra flavor)
Directions
- Place your cooked beans and garlic in a blender or food processor.
- Add the olive oil, lemon juice, salt, and pepper.
- Blend until smooth, pausing to scrape down the sides as needed. If things look a little thick, splash in water or extra olive oil until it reaches your preferred consistency.
- Taste and adjust seasoning, then sprinkle in a pinch of smoked paprika or dried herbs if you’d like a kick of flavor.
- Transfer the dip to a serving bowl and enjoy with gluten-free crackers, crunchy veggies, or toasted gluten-free bread.
