Starters, Snacks, Light Meals

White Bean and Jalapeño Dip
(22 votes, average 3.36 out of 5)


Makes about 1 ½ cups


  • 2 cloves garlic, unpeeled
  • 2 cans (15 ounces each) white beans (great northern), drained and rinsed
  • 1 teaspoon salt
  • ½ cup olive oil
  • ¼ cup fresh lime juice
  • 1 tablespoon finely chopped pickled jalapeños
  • ¼ cup chopped fresh cilantro


  1. Put unpeeled garlic cloves into a small skillet set over medium heat. Roast, turning often, until garlic is softened and skins are somewhat blackened. Cool, then peel.
  2. Puree the beans, garlic and salt in a food processor until smooth. With machine running, pour in the oil and lime juice. Puree until smooth.
  3. Scoop dip out into a bowl and fold in the jalapenos and cilantro.Serve with your choice of cut vegetables or tortilla chips.




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