Super Creamy Butter Bean Dip with Giardiniera
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If you’re as obsessed with hummus as I am, then you need to make this Italian-inspired butter bean dip ASAP! It is ridiculously creamy, light as air, and topped with crunchy giardiniera for a simple but super flavorful party appetizer. I love to serve this dip with olive or seed crackers, but you can also enjoy it with homemade crostini, crisp veggies, or even these parmesan cheese twists!
I have an obsession with butter beans these days, in that I put them in everything from stews to braises to salads and everything in between. Not that this is new, cause I’ve always loved them. But I became especially obsessed after trying the marinated butter beans at Bar La Grasa in Minneapolis! I seriously dream of them, I wish I could snag that recipe more than anything. 😬
And, as someone who goes through pounds of hummus every month, I thought it would be fun to create an Italian-inspired version inspired by that very app. This dip has garlic and lemon, a nice drizzle of good olive oil, and pickled giardiniera for a vinegar-y, crisp bite. Of course, you could always top the dip with marinated olives or even some fresh herbs like parsley or basil.
For that crazy fluffy, creamy texture, we’ll use some of my favorite tips that I learned when I was in culinary school. The tips were for hummus, but they work for this recipe too lol. And while I usually make this dip for parties, I also like to make a batch for snacking throughout the week!
Food processor directions
This dip is best at room temperature, so I like to serve it right away. Of course, you can make it in advance, just let it come to room temp for 30-60 minutes first!
Ice water
The #1 key to velvety dip is ice water! I know it seems super counterintuitive, but this is a trick I learned in culinary school, and it’s life-changing. The water adds some moisture, which keeps the dip from coming out dense or chalky.
Whipping the dip also incorporates air, which makes it nice and fluffy! I like to give it a good 2-3 minutes.
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Simple Butter Bean Dip with Giardiniera
Ingredients
- 2 medium or large garlic cloves
- 1 teaspoon lemon zest (~1 medium lemon)
- 2 Tablespoons fresh lemon juice (30 milliliters)
- 1/2 teaspoon Kosher salt more to taste, I use Morton
- 2 15-ounce cans of butter beans (850 grams)
- 1/4 cup good quality olive oil more for drizzling (60 milliliters)
- 2-4 Tablespoons ice water as needed (30-60 milliliters)
- 1/2 cup roughly chopped giardiniera mild or hot (75 grams)
- Crackers, crusty bread, veggies, etc. for serving
Equipment
- Food processor
Instructions
- Add the garlic cloves, lemon zest, lemon juice, and Kosher salt to a food processor. Blend the mixture until the garlic is finely minced, about 30 seconds. Then, let the mixture sit for about 10 minutes to mellow out the sharp taste of the garlic.
- Meanwhile, drain and rinse the beans. Shake out as much water as possible, and then add the beans to the food processor.
- With the food processor running, very slowly drizzle in the olive oil. Blend until the beans are nice and smooth, scraping down the sides of the food processor with a rubber spatula as needed. Then, while blending, slowly add 2 Tablespoons (30 milliliters) of the ice water. Continue adding ice water 1/2-1 Tablespoon at a time, until the dip is your desired consistency.
- Scrape down the sides of the food processor with a rubber spatula and blend the dip for another 2-3 minutes, until it's super smooth, fluffy, and creamy. Taste the dip and add more seasonings as needed.
- Spread the dip on a platter or in a shallow bowl, creating a little divot in the center. Top with a drizzle of olive oil and the chopped giardiniera. Enjoy with crackers, crusty bread, veggies, and more. Enjoy!
