Veggie Bean Dip


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This white bean dip is bursting with garden bounty.

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  • 2 Tbs. olive oil
  • 1 medium onion, diced
  • 1 small red bell pepper, seeded and diced
  • 1 small green bell pepper, seeded and diced
  • 1 C. diced carrots
  • 1/2 C. green beans, chopped
  • 1 Tbs. minced garlic
  • 1 1/4 C. water
  • 3 Tbs. cider vinegar
  • 1 (5.5 oz.) can tomato paste
  • 1 (15 oz.) can white beans
  • 1 jalapeno pepper, seeded and diced
  • 1/4 C. parsley, finely chopped
  • 1 tsp. salt

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Heat oil in a large saucepan over medium heat. Sauté onion, peppers, carrots and green beans, stirring occasionally until tender or about 10 minutes. Add the garlic and mix well. Add the water, vinegar, tomato paste and simmer covered about 15 minutes. Add the beans, jalapeno pepper and salt and mix well. Place half of the mixture in a food processor or blender and blend until smooth. Return to the pan and mix well. Cover and chill; serve with pita wedges, crackers or sliced baguettes.

Makes 10 servings. 

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