![]() So naturally, within a couple of days of returning home, I knew I had to whip up a batch of the amazing Italian white bean dip. “Why are these soooo good?” I kept asking my husband. Garlicky white beans with a hint of spice, soaked in olive oil that you can scoop up with your bread…it was heavenly. I mean really–this appetizer was absolutely delicious. While we were perusing the menu, our waiter brought us a simple appetizer consisting of some crusty bread and a white bean dip. It’s a quaint, absolutely delightful rustic Italian restaurant with an open-air kitchen. This time around, we decided to go to another little restaurant my husband had been to once before, called Supper. On a previous trip to NYC, he and I ate at a restaurant called Barbetta, which is an Italian restaurant that ranks as one of my top ten meals of all time. There are so many incredible dining options and it can be hard to decide where to go. Seriously, that’s one of my favorite things about New York City. It was such a fun little getaway to celebrate our upcoming 10-year anniversary as well as the fact that we are debt free! We took in a Billy Joel concert at Madison Square Garden (amazing), did some sight-seeing, and enjoyed A LOT of wonderful food. My husband and I recently spent a weekend in one of our favorite places: New York City. You can read my full disclosure policy here. Since everything else in the meal was hot, it warmed the bean dip.This Italian White Bean Dip is just as delicious as the version from Supper NYC that inspired it! Super simple ingredients make this an easy appetizer!ĭisclaimer: This post may contain affiliate links for your convenience. I was using this for the savory teff crepes recipe. I think this would have opened up the flavors even more. My mistake was not heating the beans with the vegetables before blending. I would have liked the extra heat – it was probably about a medium heat with 1 pepper – the ones I bought seemed more spicy than usual for serranos. I was only able to add 1 of the serrano peppers so my 8-year-old could eat it. It was really good, but I want to try this again as written because I think the cashew butter would offer a nice flavor that isn’t reminiscent of hummus (not that there’s anything wrong with that!). ![]() I didn’t have cashew butter on hand, so I used tahini (as listed to sub in recipe). When it had good color, I turned off the heat and added a lid so it would soften even more. I figured since I was going to blend everything, I charred the serrano (seeded and halved), garlic (whole) and shallot (quartered) in a cast iron skillet. I was also pressed for time, and didn’t read the instructions fully, so made a couple of inadvertent changes.ĭespite my errors, this recipe was excellent and one I’ll make again. I was making this while I had something else in the oven, so I had to change the technique slightly. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Or pair with The Ultimate Mediterranean Bowl, Spring Buddha Bowl with Quinoa & Lemony White Beans, Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!), The Simple But Good Breakfast Bowl (20 Minutes!), Kale Falafel Hummus Wraps (30 Minutes!), or anything else your heart (and belly) desires! More Creamy Dip Recipes It goes well with literally almost anything! Dip your veggies, flatbread, or naan. We hope you LOVE this white bean dip! It’s: We dare you to share this with other people - we admit it’s kinda hard! The magic happens when you throw everything together in the food processor, and just a few pulses later, you’ve gone from a few beans and peppers to a creamy, spicy, and super savory dip. Whirl it all up with cashew butter (or tahini) for creaminess, lemon juice for brightness and balance, and salt and pepper for extra flavor. Adding the white beans in with the garlic and shallots helps them get warmed and softened, leading to extra creamy results! Sautéing garlic and shallots brings out their natural sweetness and depth of flavor while also beautifully balancing the spiciness of the charred serranos. Placing them on foil keeps them from getting stuck to the pan, and it also gets wrapped around the peppers after roasting, which (pro tip!) makes them much easier to peel! It starts with charring serrano peppers in the oven, giving them a beautiful smoky flavor and toning down some of the intense spiciness of the fresh peppers. While not a traditional hummus as it doesn’t use chickpeas, this creamy, dreamy white bean dip is hummus-inspired with a smoky, spicy twist! How to Make Serrano White Bean Dip
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