White Bean Dip
By America's Test KitchenPublished on February 13, 2020
Time
1¾ hours, plus 8 hours brining
Yield
Serves 4 to 6
Ingredients
Before You Begin
Note that the beans need to be soaked for at least 8 hours before cooking. The texture of this dip can vary depending on the beans. If it seems too thick in the food processor, add extra water 1 tablespoon at a time, and adjust the seasoning at the end if necessary. Serve with crudités, crackers, or bread.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours.
- Drain beans in colander and rinse well. Combine beans, 10 cups fresh water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at gentle simmer until beans are barely al dente, 40 to 50 minutes. (During simmer, bubbles should just break surface of water.)
- Turn off heat, cover pot, and let beans steep until tender, 20 to 30 minutes. Drain beans in colander. (Beans can be refrigerated in airtight container for up to 3 days. Alternatively, beans can be cooled, transferred to zipper-lock bags, and frozen for up to 1 month.)
- Combine 4 tablespoons oil and garlic in 12-inch nonstick skillet and cook over medium heat until garlic begins to brown lightly at edges, about 3 minutes.
- Add sage and pepper flakes and cook until fragrant, about 30 seconds. Add 3½ cups beans (reserve remainder for another use) and remaining ¼ teaspoon salt and cook until just heated through, about 2 minutes.
- Combine beans, 5 tablespoons water, lemon juice, and remaining 2 tablespoons oil in food processor and process until smooth, about 2 minutes, scraping down sides of bowl as needed.
- Transfer bean dip to shallow serving dish and spread into even layer. Drizzle liberally with extra oil and sprinkle with parsley. Serve.
Time
1¾ hours, plus 8 hours briningYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To make a flavor-packed creamy white bean dip, we started by soaking and simmering dried white beans. Then we heated oil, garlic, and sage and stirred in the beans so they could absorb those flavors. Blending these beans with extra water made for a silky-smooth dip. Some lemon juice added a vibrant pop of freshness. Finishing the dip with parsley and a drizzle of fruity, peppery extra-virgin olive oil made it look more presentation worthy before serving with crackers or crudités.
Before You Begin
Note that the beans need to be soaked for at least 8 hours before cooking. The texture of this dip can vary depending on the beans. If it seems too thick in the food processor, add extra water 1 tablespoon at a time, and adjust the seasoning at the end if necessary. Serve with crudités, crackers, or bread.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours.
- Drain beans in colander and rinse well. Combine beans, 10 cups fresh water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at gentle simmer until beans are barely al dente, 40 to 50 minutes. (During simmer, bubbles should just break surface of water.)
- Turn off heat, cover pot, and let beans steep until tender, 20 to 30 minutes. Drain beans in colander. (Beans can be refrigerated in airtight container for up to 3 days. Alternatively, beans can be cooled, transferred to zipper-lock bags, and frozen for up to 1 month.)
- Combine 4 tablespoons oil and garlic in 12-inch nonstick skillet and cook over medium heat until garlic begins to brown lightly at edges, about 3 minutes.
- Add sage and pepper flakes and cook until fragrant, about 30 seconds. Add 3½ cups beans (reserve remainder for another use) and remaining ¼ teaspoon salt and cook until just heated through, about 2 minutes.
- Combine beans, 5 tablespoons water, lemon juice, and remaining 2 tablespoons oil in food processor and process until smooth, about 2 minutes, scraping down sides of bowl as needed.
- Transfer bean dip to shallow serving dish and spread into even layer. Drizzle liberally with extra oil and sprinkle with parsley. Serve.
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