Caramelized Onion and Roasted Garlic White Bean Dip
If you love caramelized onions, this Caramelized Onion and Roasted Garlic White Bean Dip is a must-try! Sweet, golden onions, savory roasted garlic, and hearty white beans come together in a delicious, wholesome dip that's perfect for holiday entertaining or everyday snacking.
Servings: 16 servings
Calories: 79kcal
Equipment
- 1 food processor *to blend the dip with
- 1 large frying pan *to caramelize the onions in
- 1 small sheet pan *to roast the garlic on
- 1 medium saucepan *to boil the beans in
Ingredients
- 2 bulbs of garlic, tops trimmed off to expose cloves
- 1 tablespoon olive oil to drizzle over the garlic
- 2 large sweet onions, thinly sliced
- 1 tablespoon olive oil, and more as needed to sauté onion in
- 2 (15 oz) cans of Great Northern Beans
- ¼ cup fresh lemon juice juice from one lemon
- 2 tablespoons olive oil
- Salt and pepper to taste.
Instructions
- Place the garlic bulbs, with the tips trimmed to expose the cloves, in the center of a sheet of aluminum foil. Drizzle with approximately 1 tablespoon of olive oil, then carefully wrap the foil around the bulbs, keeping the folded edges facing upward to prevent the oil from leaking. Roast in a preheated oven or toaster oven at 400°F for 30 minutes. Remove from the oven and allow the garlic to cool slightly before handling.
- Caramelize the onions. Heat approximately 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt, and stir to coat evenly in the oil. Reduce the heat to medium-low and slowly caramelize for approximately 30 minutes, stirring every 1–2 minutes, until the onions are soft, golden brown, and beautifully caramelized. Add a little additional olive oil as needed to prevent sticking. Set them aside to cool.
- While the onions are caramelizing, add both cans of white beans to a medium saucepan, along with two cans' worth of filtered water. Bring to a boil over high heat and allow the beans to cook for approximately 3–4 minutes. Drain thoroughly and set aside to cool slightly.
- Add the white beans, two-thirds of the caramelized onions, lemon juice, 2 tablespoons of olive oil, salt, and pepper to the bowl of a food processor. Gently squeeze the roasted garlic bulbs to release all of the softened cloves directly into the mixture. Blend until smooth and well combined, stopping occasionally to scrape down the sides as needed.
- Transfer the blended white bean dip to a shallow serving bowl and use the back of a spoon or spatula to spread it into a smooth, even layer. Spoon the remaining caramelized onions over the top and, if desired, finish with a light drizzle of olive oil. Serve immediately or refrigerate until ready to enjoy!
Notes
Storage:
Store leftover white bean dip in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this dip.
Tips and Modifications:
Don't rush the caramelized onions. This is where so much of the delicious flavor comes from. Allow the onions to cook slowly over medium-low heat until they're beautifully golden, soft, and naturally sweet. Stir frequently to prevent burning, and reduce the heat if they begin browning too quickly.
Roast the entire garlic bulb. Roasting transforms garlic into something wonderfully mellow, slightly sweet, and savory. Make sure the cloves are soft before removing them from the oven. They should squeeze easily out of their skins once slightly cooled.
Save some onions for the topping. I love blending about two-thirds of the caramelized onions into the dip and reserving the rest for garnish. This creates layers of flavor and gives the finished appetizer a beautiful presentation.
Use your favorite white beans. Cannellini beans work wonderfully in this recipe, but Great Northern beans or navy beans are great alternatives. Just be sure to drain them thoroughly after boiling.
Give it a little heat. If you enjoy a subtle kick, add a pinch of crushed red pepper flakes or a sprinkle of smoked paprika to the food processor before blending.
Make it extra lemony. For a brighter, more citrus-forward flavor, add a little fresh lemon zest or an additional squeeze of lemon juice. Start small, taste, and adjust as needed.
Serve it at room temperature. Although this dip can be enjoyed chilled, I personally love serving it immediately.
Turn leftovers into something delicious. Don't limit this recipe to dipping! Spread it onto toasted sourdough, use it as a flavorful base for a veggie-packed sandwich or wrap, or add a generous spoonful to your favorite grain bowl.
Don't skip boiling the beans if you have the time. Although this step is optional, I highly recommend it! Briefly boiling the canned white beans helps soften them even further, resulting in a smoother, more delicate texture once blended. If you're short on time, you can skip this step and still enjoy a delicious dip.
This is a wonderful appetizer to prepare in advance, especially when entertaining! Make the dip a day before serving and refrigerate it in an airtight container. For the prettiest presentation, reserve the caramelized onion topping separately and add it along with a fresh drizzle of olive oil just before serving.
Nutrition
Serving: 0.25cup | Calories: 79kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg