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Snack recipe · from the recipe book

Whipped White Bean Yogurt Dip with Garlic-Herb Oil

A silky, whipped yogurt and white bean dip crowned with sizzling garlic, basil and parsley oil, scooped up with crisp, sweet red pepper strips.

Whipped White Bean Yogurt Dip with Garlic-Herb Oil

Ingredients

  • 1 cup177 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1 cup245 gPlain yogurt, low-fat
  • 1 tbsp15 gLemon juice
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 2 tbsp25 gOlive oil
  • 4 cloves12 gGarlicthinly sliced
  • ¼ tsp0.5 gCrushed red pepper
  • ½ cup leaves12 gFresh basilfinely chopped
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • 2½ medium300 gRed bell pepperseeded and cut into strips

Steps

  1. Slice the garlic, chop the basil and parsley, and cut the red bell pepper into strips before you start.
  2. In a food processor or with a sturdy fork, mash the great northern beans until smooth, then whip in the plain yogurt, lemon juice, salt and black pepper until light and creamy.
  3. Spread the bean and yogurt mixture in a shallow bowl, making a swirl in the top with the back of a spoon.
  4. Warm the olive oil in a small skillet over medium-low heat. Add the garlic and cook, stirring, for 2 to 3 minutes until pale golden.
  5. Take the skillet off the heat and stir in the red pepper flakes, basil and parsley; they will sizzle briefly.
  6. Spoon the warm garlic-herb oil over the dip.
  7. Serve right away with the red bell pepper strips for scooping.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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