I’ve been selfishly keeping this Green Chili White Bean Dip to myself. Today is the day I set it free! It’s made with pantry staples so if you have nothing in the fridge you can still make this dip. I think it is “guilt-free” so if you end up eating the whole bowl with a spoon there is no harm done.
Green Chili White Bean Dip
Ingredients
- 1 can of white beans, drained and rinsed (I used Great Northern beans)
- 1 (4 oz) can of diced green chilies
- 1 tsp salt (optional, and you may want to taste before using)
- 1 tsp garlic powder
- 1 tsp onion powder
- cilantro (optional)
Do
- Pour beans, chilies, and seasonings into a blender or food processor.
- Blend until smooth, add a little water if needed.
- Taste, add extra seasonings if desired.
Serve
I devoured this dip with tortillas, pita bread, veggies, tortilla chips and homemade Pico de Gallo.
You could also eat the Green Chili White Bean Dip as a sandwich or wrap spread. I finished it off with a spoon though, it is just that good!
This tip would be perfect for a potluck!
I also wanted to invite you all to join a brand new Facebook group for our community. The My Plant-Based Family Group is a group for anyone interested in plant-based living. Discussion, questions and encouragement are welcome! Click HERE to join!
Holly, I just got back from the store with everything for it 😉
I think you will like it Sarah! I like to add a little extra spice in mine but keep it milder for my boys.
This is delicious! Thank you.
Elizabeth, you are welcome! I love this dip. I almost made it again last night but I didn’t want to share. I don’t know about you but this dip is only good for 1 or 2 servings when I’m involved.
Just made this and it is as good as you said! I am going to put the leftovers on my leftover taco spaghetti squash and have a whole new dish for lunch tomorrow. And I will be serving it at my next party.
Yay Martha! Sometimes I think I could drink it! Your taco spaghetti squash sounds great, this will be the perfect addition. What all do you put in your taco spaghetti squash?
I don’t even remember what I put in my taco spaghetti squash but I remember this recipe! Just enjoyed some with Triscuits while watching football.
The chips you suggest have oil ! Were you aware of that ?
I made this tonight but with jalapeños and green chiles. Major Yum! ❤️ ❤️ ❤️
YUM! Sounds delightful! I need to make this again soon!
What size of can of beans? please and thank you!
I get a 15 ounce can of beans. I’m planning to make this recipe this week! We love it! I hope you do too!
Warning! Taste the dip before you add any salt. I had to throw it away as I used a teaspoon of salt without thinking.
I’m so sorry. We almost always use salt-free beans but beans are often pre-salted. I’ll update that recipe so other people don’t do the same thing.
How is this as a warm dip?