If you’re a bit of a snacker like I am, then this white bean dip with a sprinkle of crispy bacon is delicious to plunge some chips, crisps, or veggies into when the craving for something savory hits!
White Bean Dip, a Pick That’s Perfect for Savory Snacking
I’m snacker by nature.
I love to nibble a bit here, nibble a bit there. I love to open up my cupboards and peruse, open up my fridge and graze.
And often times, I don’t necessarily even know exactly what I’m craving, because usually it’s a little of everything!
Maybe I’ll start with a sweet treat, and then, move on to something on the salty side. Perhaps I’ll have something creamy, and next something crispy.
I seek out morsels that I can get enjoyment out of in small amounts, little culinary pleasures that tantalize and tickle my taste buds and make my belly happy.
And one snack that I find myself craving often is a good dip—a creamy, herby, savory white bean dip with some smoky bacon sprinkled in for good measure. (And for extra deliciousness, too!)
This is a dip that definitely takes care of my creamy/crispy cravings when I pair it with some tasty pita chips or crackers, and it’s so very simple to prepare and keep on hand in my fridge to nibble on in the evenings!
White Bean Dip Made Easy At Home
A simple dip is a simple pleasure, and while you can find so many dips in the markets these days, none taste quite as delicious and savory as the ones prepared at home.
Filled with ingredients you know and love (and no additives or preservatives!), a good white bean dip is a creamy, flavorful, and a delicious friend to a perfect chip, crisp, or veggie. And even better, it’s a snack loaded with protein and fiber, which makes it not only healthy, but satisfying as well.
And when white beans are whirled up, they create a wonderfully creamy consistency that pairs well with other little add-ins, creating some tasty texture.
Here’s how I make my white bean dip:
- I drain and rinse thoroughly a couple of cans of organic white beans.
- I add these to my food processor, along with a little garlic for extra flavor, and some lemon juice for a touch of brightness, plus some salt and pepper.
- I process the mixture until smooth, and then with the processor running, I drizzle in some good olive oil.
- I finish off my white bean dip recipe by folding in my crispy chopped bacon and herbs; then, I spoon my dip into a serving bowl, drizzle with a touch more olive oil and some garnish, and dive in!
Tips & Tidbits for White Bean Dip:
- Use navy beans or small white beans: The smaller white beans are best for this recipe, as they are quite tender and creamy with a thinner skin, and my preference is to use organic navy beans.
- Olive oil for flavor: Olive oil offers a nice richness to this recipe, and a little hint of extra flavor; but you can also use avocado or another neutral oil.
- To chill or not to chill: While you should keep any uneaten portions of this dip in a covered container in the fridge (it keeps well for about 4-5 days), you can serve it either room temp or cold—it’s your preference.
- What to dip into this dip: Flavored or plain pita chips are delicious with this bean dip, as well as crostini, veggie sticks, pretzels, or bagel chips.
Feast your eyes on these, or just jump to the recipe:
White Bean Dip
by Ingrid Beer
Yield: Serves 8
Prep Time: 10 minutes
Cook time: 10 minutes (only for cooking/crisping your bacon!)
• 2 (15 ounce / 425 grams) cans navy beans or small white beans, drained and rinsed well
• 1 clove garlic, smashed
• 1 tablespoon lemon juice
• 1/4 teaspoon lemon zest
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil, plus a drizzle, divided use
• 2 tablespoons finely chopped parsley, a pinch or two reserved for garnish
• 4 strips apple-smoked bacon, cooked and finely chopped, a pinch or two reserved for garnish
–Place the beans, garlic, lemon juice, zest, salt and pepper into the bowl of a food processor and process until well combined and mostly smooth; with the processor running, begin drizzling in the ½ cup of olive oil, and process until the dip is smooth and well-blended.
–Spoon the dip out into a large bowl, and add in all but a pinch or two of the chopped parsley, as well as all but a pinch or two of the chopped bacon, and fold those into the dip; give the dip a taste to see if any additional salt or pepper is needed.
–Spoon the dip into a serving bowl or onto a platter, and finish by drizzling over a tiny bit more olive oil, and sprinkling the top with the remaining chopped parsley as well as the remaining crispy bacon; serve immediately with your favorite chips, crostini or veggies, or cover and chill.
Cook’s Note: This post has been updated with even more love! And new photos!