Cheesy White Bean Dip

Cheesy White Bean Dip with CruditeAs promised, here is the recipe for the cheesy white bean dip that I served at my wine tasting party. During my research for the rosé taste-off, I found that this wine was easy to pair. I saw many suggestions for pairing rosé with hummus, but as a habitual hummus eater, I wanted something a little different.

I remembered back to a great trip that I took with my friend, Christine.  She was presenting at a pharmacy conference in Philadelphia, so she invited me to tag along. First, we popped in on her brothers in-law in NYC, who graciously let us stay in their digs and took us around the city.  In New York, we wandered the streets and stopped at a couple of wine bars to do some tastings.  The bartenders were all pouring Roses, and we got to taste a few of them.

When we arrived in Philadelphia, we wanted to recreate our NYC walkabout, so we Yelped wine bars, and discovered Tria.  We each ordered a glass of rose and wanted to get some good appetizers.  The server suggested a cheesy white bean dip with smoked paprika toasts.  The pairing was perfect, and the bean dip was so gooey and delicious, I knew the small crock wouldn’t last long. This white bean dip would be the perfect alternative to hummus to serve at the wine taste-off.

White Bean PureeI started by roasting some cloves of garlic.  (I actually tossed them onto the sheet pan with the chicken breasts I was roasting for my chicken salad lettuce wraps.) I added the roasted garlic to the food processor with white beans, smoked paprika, salt, and pepper.

Cheesy White Bean DipThen, I folded cheddar cheese into the bean puree, topped it with a bit more cheese, and baked it until it bubbled.  Again, I wanted to keep it light, so we served it with crudites instead of paprika toasts.  The veggies went very well with the dip, especially the cauliflower,  but it is actually much more delicious with the toast!

This cheesy white bean dip is so easy to whip up, especially if you use canned beans.  It can also be prepared up to 2 days ahead of time.  Add a bit more time to the baking if coming out the fridge.

Cheesy White Bean Dip 1CHEESY WHITE BEAN DIP
(Serves 4-6 as an appetizer)


5 cloves garlic, whole with skin on
2 cans white beans, drained OR 1 cup dried white beans, prepared
¼ tsp. smoked paprika
a pinch cayenne pepper
extra virgin olive oil
salt and pepper to taste
1 cup shredded white cheddar cheese


  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with foil and place the garlic cloves, with skin on, onto the prepared sheet. Drizzle a small amount of olive oil onto the cloves, sprinkle them with a generous pinch of kosher salt and fresh ground pepper, and toss.
  3. Place the garlic into the heated oven and roast for 20-30 minutes, until the skins are golden. Allow to cool to the touch.
  4. Place the white beans into the bowl of a food processor. Squeeze the roasted garlic to pop the clove from the skin and add it to the beans along with the smoked paprika, cayenne pepper, and a pinch of salt and pepper.
  5. Process the beans until smooth, drizzling in a thin stream of olive oil as needed.
  6. Taste the mixture and add additional seasoning if desired. Be sure not to oversalt as the cheese will add additional salt.
  7. Pour the bean puree into an ovenproof crock (I use an old-school 6 x 6 Corningware dish). Fold half of the cheese into the puree. Top the mixture with the remaining cheese.
  8. Bake until the cheese melts and the mixture starts to bubble, about 20 minutes.
  9. Serve with raw, cut vegetables or toasted baguette.

A link to this page has been posted on the following sites: Miz Helen’s Country Cottage 


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