Cold white bean dip with chives

Make this Cold Chive Kidney Bean Dip for your next meal prep or potluck! Made with just 7 ingredients, it’s still rich, creamy and the best way to dress up a veggie sandwich or pair with dips 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 does this dip make a great appetizer, it’s also the perfect spread for sandwiches, toast, seed bowls, bagels and more.
• Done in 5 minutes: This dip is served cold and mixes up in just minutes.
• Simple ingredients: Make this easy, last-minute bean dip using just 7 inexpensive ingredients and your favorite veggie dipping sticks.
• Perfect Small Portion: As described, it’s the perfect dip or white bean spread for 1 or 2 people, but can easily be doubled if needed.
• No Processed Ingredients: ​If you are WFPB or want to avoid processed foods and preservatives, you will love this easy recipe.

The ingredients

• White beans: Both canned beans and freshly cooked beans work well. Drain and rinse well before use.
• Raw Cashew Nuts: Nuts add flavor to the dish and eliminate 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. A tablespoon of white vinegar may work instead.
• Cumin: Used for depth of flavor and subtle spiciness. Replace with ground coriander if needed.
• Plant-free milk: ​Use your favorite. Unsweetened almond milk, cashew milk, soy milk, or rice milk work great.
• Chives: Both fresh and freeze-dried chives will work, but fresh chives provide better flavor.

Variations and Substitutions

• Use a different type of bean: We love navy beans (white kidney beans), but cannellini beans or Great Northern beans also make great healthy dips.
• Make it sharp: 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 in or use as a side dish. Fresh rosemary, thyme, parsley, or chopped cilantro will do.
• Add Garlic: Both chopped raw garlic and roasted garlic would be delicious.
• Flavor Variations: Add roasted red peppers or sun-dried tomatoes for a fresh twist on this delicious snack.

How to make a creamy white bean dip

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

Recipe FAQs

Top recipe tips

• Soaking the cashews before blending: This makes it easier to mix and provides a more neutral flavor. Unsoaked raw cashews taste sweeter. Cover the cashews with 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 smell. For best results, taste the vegan milk you use before adding it.
• Process until completely smooth: For best creamy texture, blend for a few minutes or until cashews are pitted. If your food processor isn’t quite smooth blending the dip, put the dip in a high power blender.

What can I serve with the white bean dip?

There are many ways to enjoy this creamy dip. Not only is it a delicious appetizer or healthy snack, it also makes a great spread. Here are my favorite ways to serve:

• Dive Your favorite crackers, baguette slices, raw vegetables like carrot sticks, cucumber sticks, peppers, flatbread, healthy baked falafel, red lentil patties or tortilla chips.
• spread On a toasted bagel, on crusty bread, or spread with your favorite veggies. Or replace the classic hummus with this tortilla wrap.
• glob on roasted vegetables, cucumber bites, grain shells or a vegan lentil and chickpea salad.

Storage Instructions

Save on computer: Store leftover dip in an airtight container in the refrigerator for 5 days.

Freeze: Place in a freezer-safe container, e.g. B. a mason jar made of glass, decant. Freeze for 2-3 months. Thaw overnight or until soft and creamy again.

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Photos by Alfonso Revilla