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!

Charred Serrano White Bean Dip

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

• Crackers
• Veggies
• Flatbread (find our gluten-free version here)
• Naan (find our gluten-free version here)
• Pita bread

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, 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 servingCalories: 232Carbohydrates: 16.4 gProtein: 5.6 gFat: 17.1 gSaturated Fat: 2.6 gPolyunsaturated Fat: 2.1 gMonounsaturated Fat: 11.3 gTrans Fat: 0 gCholesterol: 0 mgSodium: 220 mgPotassium: 277 mgFiber: 3.6 gSugar: 3.1 gVitamin A: 21.7 IUVitamin C: 7.1 mgCalcium: 37.9 mgIron: 1.8 mg

https://minimalistbaker.com/charred-serrano-white-bean-dip/