Green and White Bean Dip

posted in: Recipes, Snacks, Spreads and Dips | 10
FacebookPinterestTwitterTumblrGoogle+Share
It’s time for chips and dip on the patio, y’all! I really had trouble deciding what to call this. It’s modeled after the white salsa that’s ubiquitous in Tex-Mex restaurants here. In its original form it’s basically ranch dressing with cilantro and roasted green chilies. I subbed cannellini beans and olive oil for the mayo and buttermilk to make this version. But if I had called it “Vegan White Salsa” you probably would have been seriously confused. It’s green, how can it be white? It’s made with beans, how can it be salsa?
Whatever you want to call it, it’s seriously addictive.  It rounds out a light meal nicely, too, like a bowl of Grilled Vegetable Tortilla Soup.
Green and White Bean Dip
1 15.5-ounce can cannelini beans, drained
3 tablespoons canola oil (or other neutral tasting oil)
3 tablespoons lime juice (from 2-3 limes)
3 tablespoons diced green chilies from a can, hot or mild
1 tablespoon agave nectar
2 cloves garlic, minced
1 teaspoon salt
1/2 to 1 cup cilantro, packed, stems okay
Whiz everything together in a food processor until creamy. Serve with tortilla chips.

You might also like

10 Responses

  1. It looks great for my upcoming meeting with friends, it is perfect for a picnic or an outdoors meal

    http://lizardcookieshoe.blogspot.com/

  2. That looks really good! After living here for close to 2 years now I still have no idea how Tex Mex is different from the So Cal Mexican I’m used to, except it’s much harder (in this city at least) to get vegan food at the Mexican restaurants.

  3. This is an awesome idea. I have some white beans sitting in my refrigerator right now actually! Yum yum yum

  4. this looks so delish and refreshing on a summer day! can’t wait to try it!

  5. Anna, as far as I can tell, Cal-Mex tends to have more fresh vegetables than Tex-Mex, which is heavier on the meat and cheese. As soon as you veganize either, though, they end up the same! I know that what I ate at Native Foods in Santa Monica last year was a lot like my own cooking.

  6. Looks and sounds fantastic. I’m definitely bookmarking for a casual snack this summer. Thank for sharing, Claire!

  7. It could even be sold as a cannellini hummus with a mexican twist, to make things even more confusing. Whatever name, this sounds amazing! It is chips and dips on the patio season also in Germany, finally! Yay!

  8. We have only tried a couple of Mexican restaurants here but were really disappointed. The “healthy” Mexican place had plenty of veggies but somehow managed to make everything extremely bland. Not sure how they did that! The other place did have vegetarian items on the menu but once the cheese was removed it was basically a plate of zucchini. I don’t have anything against zucchini, but I could make a better plate of zucchini at home. 😉 I’m keeping my fingers crossed for a better experience here someday.

  9. That dip looks so light and refreshing! Yum.

  10. This looks and sounds amazing!!! Going to try it for sure!!!

Comments are closed.