How to Make a Dip Out of Anything

My friends know that when they come over for drinks or a dinner party, there’s a very good chance I’ll have a bowl of white bean dip ready for them. The creamy, garlicky dip is one of our favorite snacks to eat, but it became one of my go-to appetizers because it comes together in just a few minutes. I open a can of Great Northern or other white beans to add to a food processor or blender, plus a splash of liquid from the can, along with a clove of garlic and a healthy pinch of kosher salt. If I have fresh rosemary or thyme, I’ll add a few leaves to the blender as well. I pulse it into a puree, then drizzle in olive oil while the machine is running, adding enough for it to reach creamy, scoopable consistency. After a quick taste and adjustment of adding more salt or herbs, it’s ready to be spooned into a bowl and served with crackers, raw vegetables, or potato chips — in less than five minutes, I have an appetizer. The kitchen might be a mess and dinner might not be even close to ready, but now that I have a snack to serve, I can relax. 

I don’t remember how and when white bean dip came into my life, but since it’s become part of my rotation, I try to keep a can of white beans on hand so it’s always a possibility, but I’ve learned that this formula can be applied to all kinds of ingredients. Here’s how.   

Hit up your pantry

My white bean dip can easily be a red bean dip or a black bean dip instead — simply swap in the same amount of beans. Canned chickpeas, black-eyed peas, or cooked lentils work here as well. 

Raid the freezer

When I was a restaurant cook, we got fresh peas in springtime from the farmers we worked with, blanched them, and served them with fresh mint. As a home cook, I take advantage of the bag of frozen peas in my freezer. I thaw them under hot running water and add about two cups to a food processor along with a handful of chopped fresh herbs like mint and basil, a glug of olive oil, and a pinch of kosher salt. I’ll puree those together, then spoon the dip into a bowl and top it with a few pieces of crumbled feta to serve with pita chips, cucumber slices, and carrots.

Rethink your leftovers

One afternoon, while looking through my fridge for snacking options, I came across a container of leftover grilled zucchini and carrots, and realized they were perfect as the base for a dip. I put about two cups of chopped grilled zucchini in a food processor along with a couple of garlic cloves and some roughly chopped herbs. It became one of my favorite ways to repurpose grilled vegetables (and in cooler months, roasted vegetables work nicely, too).

Add an extra touch

I’ve been talking about the ease of simply pureeing beans, legumes, and vegetables to use for a dip, but there are plenty of ways to personalize these dips. Add a teaspoon of chipotle pepper puree, harissa, or Calabrian chiles while pureeing the dip. Or, drizzle olive oil on top, then raid your spice cabinet and sprinkle za’atar, everything bagel spice, pimentón, or panch poran on top and go. It’s a final touch for an easy dip that kicks off the night with style.