Creamy White Bean & Caramelized Onion Dip
Prep time
Total time
This velvety smooth and flavourful dip is a great alternative to hummus and is delicious as a dip for crackers, chips and veggie sticks, or as a spread on a sandwich with grilled vegetables and sundried tomatoes.The dip is best at room temperature or slightly warm, so if you are serving it from the fridge, pop it into the microwave for 30 seconds or so to take the chill off.
  • 2 medium onions (about ½ a pound), thinly sliced
  • 2 tablespoons + ¼ cup extra virgin olive oil
  • 1 14 oz / 398 ml can cannellini / white kidney beans, rinsed and drained
  • 1 small garlic clove
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon herbes de Provence
  • ½ teaspoon salt
  1. Start by caramelizing the onions. Heat 2 tablespoons of oil in a large skillet set over medium heat. Add the onions, stir to coat them with the oil, and then turn the heat down to low and let the onions cook, stirring occasionally, until they turn a deep brown colour. This will take about 20-30 minutes. If the onions start to dry out, stir in a couple tablespoons of water.
  2. Combine the caramelized onions, remaining ¼ cup olive oil, white beans, garlic clove, lemon juice, herbes de Provence and salt in the bowl of a food processor. Whiz it all up for 3-4 minutes, scraping down the sides every minute or so, until the dip is very creamy and velvety. Taste for seasoning, then stir in additional salt if required.
  3. Serve room temperature or slightly warm with crackers, chips or vegetable sticks.
Recipe by (Cooking for) Kiwi & Bean at