South-Of-The-Border White Bean Dip

Great recipe for: South-Of-The-Border White Bean Dip - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks

Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

South-Of-The-Border White Bean Dip

South-Of-The-Border White Bean Dip


  • 16 oz Can white beans
  • 1 tb Olive oil
  • 3 Garlic cloves
  • 4 oz Can diced green chiles
  • 4 oz Jar roasted red peppers
  • 1/3 c Thinly sliced scallions
  • 1/2 ts Dried thyme
  • 1/2 ts Salt
  • 1/2 ts Black pepper, freshly ground
  • Batter


  1. Rinse the beans and drain well; peel and slice the garlic cloves; drain the green chiles; drain and dice the red peppers. Place the beans in a large mixing bowl. Heat the olive oil in a small skillet over medium heat. Add the garlic, green chiles, roasted red peppers, scallions, and thyme. Cook until the garlic is pale golden, about 2 minutes. Pour the hot vegetables and oil into the bowl with the beans and add salt and pepper. Mash the bean mixture with two forks or a potato masher, or pulse in a food processor, until coarsely pureed. Serve at room temperature. This recipe yields about 3 cups of bean dip. Content per
  2. Serving (serving size, 1/4 cup): calories - 43.