Spicy White Bean Dip with Chili Oil and Beer-Pickled Jalapenos

I love this stuff.

And, I’ve been promising you this recipe since I posted beer-pickled jalapenos.

Almost three weeks later I finally present Spicy White Bean Dip with Chili Oil and Beer-Pickled Jalapenos.

That’s a mouthful.

I was inspired to make this recipe after noshing on an appetizer at Oak & Ore (OKC).


I based this recipe on my Roasted Garlic and Rosemary Bean Dip.


  • 2 heads of roasted garlic
  • 2 (15.5 oz. cans Cannellinni beans, rinsed and drained
  • 1/4 c. extra virgin olive oil*
  • 2 T. red wine vinegar
  • sea salt and fresh ground pepper (to taste)
  • chili oil and beer-pickled jalapenos (garnishes)


  1. Squeeze roasted garlic cloves from the roasted head and place in food processor. Add beans.
  2. In a 1 cup measuring cup, combine oil, vinegar, and salt and pepper. As food processor is running, add liquid ingredients. Process until smooth.
  3. Garnish with chili oil* and beer-pickled jalapenos.

*I made mine extra spicy and used 1/8 c. chili oil and 1/8 c. olive oil in this batch.

You can serve this appetizer with pita chips or crackers.  Dip and eat.

You can serve this with crudité and enjoy a healthy snack.

You can place a couple of spoonfuls in a wrap, drizzle with the oil and arrange jalapenos on top.   Fold and eat.

You can even get crazy and make white bean nachos and sprinkle with feta.  Grab a tortilla chip and munch.

Or, you can just grab a spoon and shovel it in.

Seriously, the possibilities are endless.

*I used a modified version of a chili oil recipe found here.

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