Karl’s Italian White Bean Dip

This Sunday we will be going over to the kids’ apartment, so I need to make my dishes transportable. Miriam is still on the soft food diet, so she has asked for bean dip. I think I will make two, a white bean dip and a black bean dip. I was thinking of finding a yin & yang serving dish, but I was not able to find one in time for dinner.

Karl’s Italian White Bean Dip

Karl’s Italian White Bean Dip

After Dinner Note: This was my true success for the night. It was lush. It was creamy. It was tasty. And, if you were not on a keto or soft food diet, it went really well with pita chips.

Karl’s Italian White Bean Dip


½ cup cannellini beans
½ tsp. Kosher salt
10 cloves garlic, roasted
2+ Tbs. olive oil, separate uses
¼ cup Italian parsley, finely chopped, separate uses
½ tsp. lemon thyme
½ tsp. oregano
2 Tbs. white balsamic vinegar
½ tsp. black pepper


1. Sort and wash the beans. Soak them overnight in 1½ cups of water with ½ tsp. Kosher salt in a small pot with a lid.

Tip: If pressed for time, you may use a 15 ounce can of cannellini beans, drained and rinsed. If you do you may need to add a pinch of salt at the end.

2. Do not drain the beans or replace the soaking water. Bring the bean pot to a boil, cover and reduce the heat. Simmer the beans until very tender, one to one and a half hours.

Tip: Stir frequently to prevent sticking and scorching.

Tip: If necessary add some water to the pot. Your goal is to have fairly dry beans with maybe ¼ to ½ a cup of thick bean liquid remaining when your beans are fully cooked.

3. Place the peeled garlic cloves in the center of a foil square and pour a ½ tsp. of olive oil over them. Fold the foil into a tight packet and bake at 400º F for 20 minutes. Let cool completely before handling.

4. Drain the beans and reserve the bean liquid.

5. Place the beans and all of the ingredients into a blender or food processor. Reserve 1 tsp. of parsley for garnish.

Tip: Be sure to scrape all of the garlic olive oil from the foil packet into the blender.

6. Blend the bean mixture until smooth. Add only enough of the bean liquid to make the dip to your preferred consistency.

Tip: You are looking for “Goldilocks” dip, not too thick and not too thin. If you are planning to let your dip meld for an hour or more, make it a bit thin, because the starch of the beans will continue to absorb the moisture.

Tip: An immersion blender would also be very useful tool for this, especially if you do not prefer your dips perfectly smooth. With an immersion blender you can leave some of the beans only partially processed, giving you a much more “rustic” dip.

7. Pour into a serving bowl and garnish with the remaining parsley, some fresh cracked pepper and a splash of olive oil.

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Filed under Side Dishes, Starches, Vegan

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