Cold White Bean Dip with Chives

Make this Cold White Bean Dip with Chives for your next meal prep or potluck! It’s made with just 7 ingredients yet is rich, creamy, and the best way to dress up a veggie sandwich or pair with dippers like pita chips and veggie sticks. Plus, it’s ready in just 5 minutes!

Why You’ll Love This Cold Bean Dip

• Versatility: Not only is this dip a great appetizer, but it’s also the perfect spread for sandwiches, toast, grain bowls, bagels and more.
• Ready in 5 minutes: This dip is served cold and requires just a couple of minutes to blend together.
• Simple ingredients: Put this easy bean dip together last minute with just 7 budget-friendly ingredients and your favorite veggie sticks for dipping.
• Perfect small serving: As written it’s the perfect dip or white bean spread for 1 or 2 people, but is easy to double as needed, too. 
• No processed ingredients: ​If you’re WFPB or want to avoid processed foods and preservatives, you’ll love this easy recipe.

The Ingredients

• Navy beans: Both canned or beans cooked from scratch work well. Drain and rinse well before using. 
• Raw cashews: Nuts add richness, eliminating the need for extra virgin olive oil. Pine nuts are another good option.
• Nutritional yeast: Adds ‘cheesiness’ without dairy. 
• Lemon juice: Freshly squeezed lemon juice is best. One tablespoon of white wine vinegar can work in its place. 
• Cumin: Used for depth of flavor and subtle spiciness. If needed, replace with ground coriander. 
• Non-dairy milk: ​Use your favorite. Unsweetened almond milk, cashew milk, soy milk, or rice milk are great. 
• Chives: ​Both fresh and freeze-dried chives work, but fresh will add better flavor.

Variations and Substitutions

• Use another type of beans: We love navy beans (white kidney beans) but cannellini beans or Great Northern beans all make a good healthy dip.
• Make it spicy: If you want your spread or dip to have a kick, add ¼ teaspoon of cayenne pepper or a pinch of red pepper flakes. 
• Add fresh herbs: Mix them in or use as a garnish. Fresh rosemary, thyme, parsley, or chopped cilantro all work.
• Add garlic: Both minced raw garlic and roasted garlic would be delicious. 
• Flavor variations: ​Add in roasted red peppers or sundried tomatoes for a fresh twist on this delicious snack.

How to Make Creamy White Bean Dip

• 1) Place all of the ingredients in the bowl of a food processor and process until smooth. 
• 2) Taste and season with salt as needed.
• 3) Chill in the fridge for 30 minutes before serving.

Recipe FAQs

Top Recipe Tips 

• Soak the cashews before blending: This makes them easier to blend and makes the flavor more neutral tasting. Un-soaked raw cashews taste sweeter. Cover the cashews in cold filtered water and refrigerate overnight or soak in hot water for 30 minutes. 
• Make sure your non-dairy milk is unsweetened: ​Some plant-based milks are labeled as unsweetened but still have a sweet taste and odor. For best results, taste the vegan milk you are using before adding.
• Process until completely smooth: In order to get the best creamy texture, blend for a few minutes or until the cashews have no grit. If your food processor cannot blend dips completely smooth transfer the dip to a high-powered blender. 

What Can I Serve with White Bean Dip?

There are many ways to enjoy this creamy dip. In addition to being a delicious appetizer or healthy snack, it also makes a good spread. Here are my favorite variations for serving: 

• Dip your favorite crackers, baguette slices, raw veggies like carrot sticks, cucumber sticks, bell peppers, pita bread, healthy baked falafel, red lentil patties, or tortilla chips. 
• Spread ​on a toasted bagel, crusty bread, or use it as a sandwich spread with your favorite veggies. Or swap out the classic hummus in this tortilla wrap.
• Dollop on roasted veggies, cucumber bites, grain bowls, or a vegan lentil chickpea salad.

Storage Instructions

Store: Keep leftover dip in an airtight container in the fridge for 5 days. 

Freeze: Transfer to a freezer-safe container such as a glass mason jar. Freeze for 2-3 months. Thaw overnight, or until soft and creamy again.

More Easy Appetizer Recipes

• Perfect Sautéed Eggplant
• Crispy Green Bean Fries
• Braised Cabbage
• Sautéed Asparagus with Lemon and Garlic
• Crispy Purple Potatoes Recipe

Photos by Alfonso Revilla