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White Bean & Kale Dip

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White Bean & Kale Dip

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Condiment, Dip | Diet: V, GF

When you start with canned beans or Vermont Bean Crafters' frozen white beans, this recipe is a snap! You could use pretty much any wilted green if you don't have kale, or leave the veggies out altogether. This can be used as a dip for raw veggies, or as a sandwich spread.

  • 1 bunch kale, stems removed and cut into strips
  • a little oil for the pan
  • water
  • salt & pepper
  • 1 container cooked white beans
  • 1/4 cup olive or sunflower oil
  • 1/2 of a small red onion, roughly chopped
  • 1 tablespoon lemon juice
  1. Heat the oil in a large, heavy bottomed saucepan.
  2. When it's hot, add the kale, about 1/2 cup water, and salt and pepper. Cook until the water is evaporated, and the kale is tender. If you need to add more water, go for it! 
  3. While the kale is cooking, put the white beans, oil, onion, and lemon juice in a blender or food processor.
  4. When the kale is done, add it to the blender. Purée until the mixture reaches dipping texture. Some people might want it a little more rough, others might want it a little smoother. You can add more oil, if needed.
  5. Taste the dip. Does it need more salt, or acidity? If so, adjust as desired.