White Bean Dip
WHITE BEAN DIP
White bean dip: savor of sanity since 2017. I needed my sanity saved today because my daughter decided to wake up at 3 a.m. Not cool. It seems like she slept way better when she was younger and now she hates sleeping at night. On the plus side (if there is one) it gives me time to recipe plan because I am up at the crack of dawn.
This recipe for white bean dip came to me a little while back. I was trying to come up with something that resembled hummus and had more of cream cheesy texture to it. I wanted it to be a thicker dip so I could layer components on top of it, kind of like layered taco dip. The combination of the cannellini beans, cream cheese and sour cream makes for a creamy yet subtle bean-y dip. Add in flavors like onion and garlic and you have an irresistible dip that feeds a crowd. I also really love to eat this dip with fresh French bread. I pile the dip high on top of the fresh French bread and it soaks right in. It is so good! I must admit that my husband and I ate this for dinner tonight and we are not ashamed of it! ?
- I love using onion and chive cream cheese for this dip. It helps bring the overall flavor of the dip to another level because the flavors are already blended into the cream cheese. Regular cream cheese would also be great, but I would recommend adding more seasonings for maximum flavor.
- You can layer any kind of veggies/cheese you would like on top of the dip. I like to keep it simple and use chopped spinach, Italian blend cheese and green olives. I HIGHLY recommend the green olives if you like them. It adds a salty element to the dip that is da bomb!
- This dip works well with bread ❤, crackers, pita chips and veggies (like carrots and celery). Each of those things brings a different flavor and it is all good!
- This dip works VERY well for a gameday party. It is super simple to blend together in the morning and eat at your party a little later in the afternoon.
I hope you are having a great weekend! I am hoping for a Packers win tomorrow night! 😀
For the dip:
- 2 cans cannellini beans, drained and rinsed
- 2 8 oz tubs of onion and chive cream cheese
- ¼ cup sour cream, I use full fat
- 1 small onion cut into fourths
- 3 cloves of garlic
- 2 TBSP olive oil
- 1 TSP each salt, pepper and Italian seasoning
For the layers:
- 3 heaping cups spinach, chopped
- 1 ½ cups Italian blend cheese
- 1 cup green olives, sliced
- In a food processor or blender combine all the dip ingredients until smooth. If it looks too thick drizzle a little more olive oil into the blender and pulse until you like the consistency. Taste as you go. You may need to add a little more salt.
- Transfer dip into a 9x13 pan, cover with foil and refrigerate at least an hour.
- Right before you are ready to serve, sprinkle the spinach over the dip in an even layer, followed by the cheese then olives.
- Serve with French bread, crackers, pita chips or veggies.