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Spicy White Bean Dip

6 servings


  • 2 cloves garlic
  • 1 (15½ ounce) can cannellini beans
  • ⅓ bunch fresh parsley
  • ¼ cup water
  • 1 Tablespoon canola oil
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • Pinch of cayenne pepper
Spicy White Bean Dip


  1. Peel and mince garlic cloves.
  2. Drain and rinse cannellini beans.
  3. Rinse and chop parsley.
  4. In a blender, add garlic, cannellini beans, water, canola oil, salt, ground black pepper, and cayenne pepper. Blend until smooth.
  5. Transfer dip to medium bowl. Top with parsley and stir.

Chef’s notes:

  • Use ½ teaspoon garlic powder in place of minced fresh garlic cloves.
  • Use 2 teaspoons dried parsley in place of chopped fresh parsley.
  • Serve with whole wheat pita bread, tortilla chips, or cut-up fresh veggies.
  • Use Great Northern or navy beans instead of cannellini beans.
  • For a chunkier dip, or to make without a blender, mash beans, oil and water together with a fork until well blended. Stir in rest of ingredients.

Download Recipe

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