Dill Pickle White Bean Dip

We are taking the ultimate chip dip flavour and giving it a clever, protein-packed twist! Dill Pickle Dip is a certified snack-time legend, but by swapping heavy cream bases for smooth white beans, we get that exact same rich, velvety texture with a boost of fibre and protein!

Course Appetizer, Cook with Meg recipes, Snack

Key Ingredient Beans

Dietary Need Gluten Free, Vegetarian

Prep Time 15

Chill Time 30

Total Time 45

Servings cup (250 mL)

Calories 136

Ingredients

1 cup (250 mL) cooked or canned white beans, drained & rinsed (see notes)
1/4 cup (60 mL) sour cream or plain Greek yogurt
2 Tbsp (30 mL) mayonnaise
2 Tbsp (30 mL) pickle juice (straight from the jar!)
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) onion powder
pinch of pepper, to taste
1/2 cup (125 mL) finely diced dill pickles
2 Tbsp (30 mL) finely chopped fresh dill or 1 Tbsp (15 mL) dried dill
pinch of salt, if desired

Instructions

Place the beans, sour cream/yogurt, mayonnaise, pickle juice, garlic powder, onion powder, and pepper into the bowl of a food processor. If you don’t have a food processor, you can mash this layer with a fork. It will still have “texture” but that’s ok. You can add 1 Tbsp (15 mL) warm water if desired to help loosen the mixture for mashing.
Pulse, then blend on high, stopping to scrape down sides, until the mixture is smooth and creamy.
Transfer the mixture to a serving bowl and add chopped pickles and dill and stir until well combined. Taste and season with salt if desired.
Cover and chill in the fridge for at least 30 minutes to let those bold pickle flavours completely marry together. Dunk with chips, pita, and any veggies you love!

Notes

White beans include navy, cannellini, white kidney and great northern beans.
A 19 oz (540 mL) can of beans, drained and rinsed, yields 2 cups (500 mL) cooked beans. Use one cup (250 mL) for this recipe and the other cup for the Pizza Party Dip (add link)!

Nutrition