White Bean Dip with Parsley Oil – a delicious recipe with white beans, garlic, thyme, bay leaf, extra-virgin olive oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
In a medium saucepan, cover the beans with 2 inches of water.
2
Add the garlic, thyme and bay leaf and bring to a boil.
3
Simmer the beans over low heat, stirring occasionally, until tender, about 2 hours.
4
Add more water as necessary to keep the beans covered by 2 inches.
5
Drain the beans and reserve the garlic and 1/3 cup of the cooking liquid.
6
Transfer the beans, garlic, cooking liquid and 1/4 cup of the olive oil to a food processor and puree.
7
Season with salt and pepper.
8
In a mini food processor, combine the parsley and celery leaves with the remaining 1/2 cup of olive oil and puree.
9
Season with salt and pepper.
10
Transfer the white bean dip to a shallow bowl and make a well in the center of the dip with the back of a spoon.
11
Pour the parsley oil into the well and serve with flatbread or pita chips.
687
kcal
Calories
47
g
Fat
59
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup dried white beans, such as cannellini or navy beans, 4 garlic cloves, peeled, 1 thyme sprig, 1 bay leaf, and more.
Yes, White Bean Dip with Parsley Oil falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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