Creamy White Bean Dip
Serves: 4-6
  • 2 can 15 oz each (425g) Cannellini beans
  • 5-6 garlic cloves
  • 1 big onion
  • 1 tsp paprika (optional)
  • salt and pepper to taste
  • 1-2 tbsp vegetable oil
  1. I used precooked canned cannellini beans; they need to be drained and you also need to save the juice/liquid thing.
  2. I like my dip smooth so I used a blender to mix everything together and give it a nice consistency. Mix beans with one tbsp of vegetable oil, garlic cloves,salt and pepper and give it a serious swirl. You control the desired consistency by adding the reserved liquid from cans, or plain water.
  3. Chop onion as small as you like then add vegetable oil to a pan and caramelize it until is dark brown. I like it a bit burnt but it is a matter of choice. Also one minute before is done, you can add a tsp of paprika and mix it with the onion but this is totally optional (I forgot about it lol).
  4. Serve topped up with caramelized onion.
Recipe by CookingGlory at