White Bean & Thai Basil Dip

The addition of Thai basil offers a citrusy complexity that is not available in traditional bean dips. Paired with a baguette, roasted red peppers, and arugula (or simply raw, crunchy vegetables!), this hearty White Bean & Thai Basil dip will be sure to have your toughest critics coming for seconds.

Bean and Basil Dip 03

Prep & cook time: 15 minutes
Serves: 3


1 fifteen-ounce can organic Great Northern White Beans (try to find one that is BPA-free, such as Eden Foods)
1 Thai basil sprig (a basil sprig is the top cluster on a stem including 3 or 4 leaves)
2 small cloves garlic, crushed
a scant 1/2 teaspoon salt
1/4 teaspoon pepper
2.5 tablespoons extra virgin olive oil (evoo), divided

Grilled Baguette:
1/4 rustic wheat baguette, cut into 6 diagonal slices (optional)
1 tablespoon extra virgin olive oil (evoo)

1/2 cup baby arugula
3 pieces jarred roasted red pepper, cut into small cubes.

Vegetable Dipping sides:
2 carrots, sliced into dippable pieces
3 stalks celery, cut into dippable pieces
6 mini sweet peppers



  1. Drain beans from their liquid and wash very thoroughly in colander.
         Protip: draining the liquid will not only cut the sodium content by half, but will also spare you from some of the gas-causing raffinose sugars that cause us discomfort! ¹ 
  2. Tear up each leaf of the basil sprig with hands.
  3. Place beans, basil, crushed garlic, salt, and pepper in a small food processor.
  4. Begin to pulse while slowly adding in olive oil. Process for approximately one minute or until smooth consistency is reached.

Grilled Baguette:

  1. Heat grill pan on stove on medium high.
  2. Distribute olive oil evenly among baguette slices.
  3. Place baguette slices on grill pan, evoo side down. Grill for approximately 3 minutes or until grill marks appear.

Assembly & Topping:

  1. Allow bread to cool for approximately 3 minutes, and then spread bean dip evenly among the baguette slices. Reserve remaining dip for vegetable dipping sides.
  2. Top each baguette with a bunch of baby arugula, and finish off with several cubes of roasted red pepper.

And sahtein- or deux healths!


1. “Healing Foods Pyramid.” The University of Michigan Integrative Medicine. The University of Michigan Health System, 1 Jan. 2009. Web. 20 Feb. 2015.


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