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–+ servings

Charred Serrano White Bean Dip

Smoky charred serrano peppers blend with white beans, garlic, and savory sautéed shallots for an oh-so creamy, flavorful, and versatile dip. Just 8 ingredients and 30 minutes required!
Author Minimalist Baker
Print
Vintage spoon in a bowl of white bean dip topped with serrano peppers
4.85 from 20 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 (1/4-cup servings)
Course Dip
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 4-5 Days

Ingredients

DIP

  • 2 serrano peppers, halved and stems cut off
  • 5 Tbsp olive oil (DIVIDED)
  • 4 large cloves garlic, minced
  • 3/4 cup minced shallot (~1 large shallot)
  • 1 (15-ounce) can cannellini beans (or ~1 ¾ cups homemade)
  • 1/2 tsp each sea salt and black pepper
  • 1/4 cup cashew butter (sub tahini for nut-free)
  • 1/4 cup lemon juice (~2 medium lemons)

FOR SERVING optional

US Customary - Metric

Instructions

  • Preheat the oven to 425 F (218 C). Spread the peppers out on a baking sheet lined with foil (or a bare baking sheet brushed with oil) and roast for 15-20 minutes, flipping the peppers halfway to ensure even charring.
  • In a medium saucepan over medium heat, warm 2 tablespoons (30 ml // adjust if altering number of servings) of olive oil. Once hot, add the garlic and shallot, sautéing until softened and translucent — about 3 minutes. Lower heat to medium-low and add the cannellini beans and the salt and pepper. Mix well to combine and heat for 3-5 minutes or until the beans are warmed through.
  • Remove peppers from the oven and carefully wrap the foil around them to steam for a few minutes. Then carefully peel away the skin and remove the seeds, making sure to wash your hands thoroughly after.
  • To a food processor, add the bean mixture, charred peppers (start with just 1 if you prefer less heat), cashew butter, and lemon juice. Blend for about 1 minute, scraping down the sides as needed. Then, with the processor running, carefully stream in the remaining 3 tablespoons (45 ml // adjust if altering batch size) of olive oil until the mixture is creamy and smooth.
  • Enjoy warm or chill before serving. It’s delicious in bowls, as a spread on sandwiches, or as a dip with fresh veggies, crackers, pita bread, flatbread (or gluten-free flatbread), or naan (or gluten-free naan).
  • Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.

Video

Notes

*Recipe as written makes ~ 1 ½ cups of dip.
*Nutrition information is a rough estimate calculated with cashew butter.

Nutrition (1 of 6 servings)

Serving: 1 quarter-cup serving Calories: 232 Carbohydrates: 16.4 g Protein: 5.6 g Fat: 17.1 g Saturated Fat: 2.6 g Polyunsaturated Fat: 2.1 g Monounsaturated Fat: 11.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 220 mg Potassium: 277 mg Fiber: 3.6 g Sugar: 3.1 g Vitamin A: 21.7 IU Vitamin C: 7.1 mg Calcium: 37.9 mg Iron: 1.8 mg