Bean Dips

Making your own bean dip is super easy. Black beans, white beans, lima beans and fava beans all make delicious dips—we love to add Greek yogurt, fresh herbs, kale and cotija cheese to make party-worthy appetizers. If you like hummus, try a white bean dip, like this version with parsley oil. For a shortcut, use canned beans instead of dried, and puree them with garlic, herbs and olive oil. The parsley oil is simply fresh parsley, celery leaves and olive oil blended together, and then poured over the dip. Black bean dips are a great addition to any Tex-Mex fiesta, and require just a couple of ingredients. Find these recipes and more in F&W's guide to bean dips.

Most Recent

Navy Bean Harissa Dip
Rating: Unrated
This tasty bean dip from Food & Wine’s Paige McCurdy-Flynn gets a jolt of heat from homemade harissa. It’s delicious served with warm za’atar-dusted pita bread. Slideshow: More Bean Dip Recipes 
6 Best Bean Dips for a Super Bowl Party
You can do a lot better than that mealy stuff from the supermarket. Here, six classic bean dips to add to your festivities.
Creamy Black Bean Dip
Rating: Unrated
For a healthier alternative to sour cream, try mixing in nonfat Greek yogurt. Slideshow:  More Recipes for Black Beans 
Spicy Black Bean Dip with Cotija Cheese
If you can’t find cotija cheese, try its slightly softer sister cheese, queso frescoSlideshow:  More Terrific Party Dips 
Black Bean Dip with Cilantro
Fresh cilantro brightens up canned black beans in this simple dip. Slideshow:  More Party Dips 

More Bean Dip

White Bean Dip with Parsley Oil
Rating: Unrated
To give this creamy bean dip its fresh herbal flavor, Jim German, owner of the Jimgermanbar in Waitsburg, Washington, drizzles it with olive oil blended with lovage leaves. Since lovage isn't always easy to find, a combination of parsley and celery leaves can mimic its flavor. More Dips and Spreads More Dishes with Beans
Grilled Antipasto with Garlicky Bean Dip
Rating: Unrated
When Marcia Kiesel grills vegetables, she likes to add unexpected accompaniments, like grilled marinated mini mozzarella balls (called bocconcini) wrapped in anchovy fillets, and garlicky white bean dip. Served with grilled country bread, this antipasto becomes a light main course. The bocconcini should be eaten hot off the grill, while still soft enough to spread on the bread. To prevent sticking, lightly oil the grate before grilling the bocconcini. Healthy Grilling Recipes