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.
Ingredients
- 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)
Instructions
- Squeeze roasted garlic cloves from the roasted head and place in food processor. Add beans.
- In a 1 cup measuring cup, combine oil, vinegar, and salt and pepper. As food processor is running, add liquid ingredients. Process until smooth.
- 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.
Comments & Replies
14 responses to “Spicy White Bean Dip with Chili Oil and Beer-Pickled Jalapenos”
So smooth and creamy! The beer pickled jalapenos sound wonderful too, Deb.
Thanks, Angie. And you can throw in herbs like my original recipe, too.
I have been eating a lot of Cannellinni beans this past year, very happy to add this to my recipe rotation 🙂
We’re enjoying them a lot, too. Any white bean will work for this, though. I also want to try this same recipe with black beans.
Well this sure looks good! Love all that roasted garlic and of course your toppings of chili oil and pickled peppers.
Thanks, M.J. It’s chili roasting time there, isn’t it?
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Love to taste it.
Yum! Sounds wonderful!!
It is. It’s going to be an appetizer staple here.
This sounds delicious. I’m glad I’m not the only one who can eat dip with a spoon =)
Oh my gosh, Debra, this sounds delicious.
Oh my. This dip has so many layers of deliciousness. I’d easily be able to devour the whole bowl. =)
I need to make this. And I have all the ingredients, just gotta wait til after the hurricanes hit…
Thanks so much for stopping by and linking to First Monday Favorites. You made it, you made it!!!!