Caramelized Onion White Bean Dip Recipe
Introduction
This Caramelized Onion White Bean Dip is a creamy, flavorful appetizer perfect for entertaining or snacking. Sweet, deeply caramelized onions blend beautifully with smooth cannellini beans and bright lemon, creating a dip that’s both savory and fresh.
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons unsalted butter
- 2 medium sweet onions, thinly sliced
- 1 tablespoon brown sugar
- 1 teaspoon salt, divided
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon (plus 1 teaspoon) balsamic vinegar, divided
- 1 clove garlic, smashed
- 1 (15.5 ounce) can cannellini beans, drained and rinsed
- Juice of 1/2 a lemon
- 2 sprigs fresh thyme, leaves removed, plus extra for garnish
- Flaky sea salt, for garnish
- Crostini, pita chips, and/or veggies for serving
Instructions
- Step 1: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil and the butter over medium heat. Add the sliced onions, 1/2 teaspoon salt, and black pepper; stir to combine. Let the onions sweat for 1-2 minutes, then sprinkle in the brown sugar.
- Step 2: Cook the onions over medium to medium-low heat for 40-45 minutes, stirring frequently until they are deeply golden brown and caramelized.
- Step 3: During the last few minutes, stir in 1 tablespoon balsamic vinegar and the smashed garlic clove. Allow the garlic to sauté briefly, then remove the pot from heat and let the onions cool for several minutes.
- Step 4: In a food processor, combine the rinsed cannellini beans, most of the caramelized onions (reserve some for topping), garlic, lemon juice, thyme leaves, remaining 1 teaspoon balsamic vinegar, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, and a few turns of black pepper. Blend until smooth and creamy.
- Step 5: Taste and adjust seasoning with additional salt and pepper if needed.
- Step 6: Transfer the dip to a serving bowl. Top with the reserved caramelized onions, drizzle with olive oil, sprinkle with flaky sea salt, fresh thyme, and cracked black pepper.
- Step 7: Serve warm or at room temperature alongside crostini, pita chips, or fresh veggies.
Tips & Variations
- For a smoother texture, blend the dip longer and strain before serving if desired.
- Swap cannellini beans for great northern or navy beans for a slightly different flavor.
- Adding a pinch of smoked paprika can add a subtle smoky depth to the dip.
- Use red onions instead of sweet onions for a more robust onion flavor.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 4 days. Before serving, let it come to room temperature or warm gently in the microwave. The caramelized onion topping is best added fresh to retain its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip vegan?
Yes, substitute the butter with an equal amount of olive oil or a plant-based margarine to keep the dip vegan-friendly.
Can I prepare the caramelized onions in advance?
Absolutely. Caramelized onions can be made ahead and stored in the refrigerator for up to 3 days, making the dip assembly quicker when you’re ready.
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Caramelized Onion White Bean Dip Recipe
- Total Time: 55 minutes
- Yield: About 2 cups (serves 6–8 as an appetizer) 1x
- Diet: Vegetarian
Description
This Caramelized Onion White Bean Dip combines sweet, deeply caramelized onions with creamy cannellini beans for a rich and savory appetizer. Enhanced with balsamic vinegar, fresh thyme, and a hint of lemon, this dip is perfect for serving alongside crostini, pita chips, or fresh vegetables. It’s a flavorful and elegant dish that can be served warm or at room temperature, ideal for entertaining or snacking.
Ingredients
Caramelized Onions
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons unsalted butter
- 2 medium sweet onions, thinly sliced
- 1 tablespoon brown sugar
- 1 teaspoon salt, divided
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon balsamic vinegar
- 1 clove garlic, smashed
Dip
- 1 (15.5 ounce) can cannellini beans, drained and rinsed
- Juice of 1/2 a lemon
- 2 sprigs fresh thyme, leaves removed, plus extra for garnish
- 1 teaspoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- Flaky sea salt, for garnish
- Crostini, pita chips, and/or veggies for serving
Instructions
- Caramelize the Onions: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the thinly sliced onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and let the onions sweat for about 1–2 minutes. Then sprinkle in the brown sugar. Cook the onions over medium to medium-low heat for 40 to 45 minutes, stirring frequently, until they turn a deep golden brown and develop a rich caramelized flavor. In the last few minutes, stir in 1 tablespoon balsamic vinegar and the smashed garlic clove, allowing the garlic to sauté gently.
- Cool the Onions: Remove the pot from heat once the onions are fully caramelized and the balsamic vinegar has been absorbed. Let the onions cool slightly for several minutes to ensure they don’t overcook in the next step.
- Prepare the Bean Dip: In a food processor, combine three-fourths of the caramelized onions (reserve the rest for topping), the drained and rinsed cannellini beans, smashed garlic clove, juice of half a lemon, thyme leaves, 1 teaspoon balsamic vinegar, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, and a few turns of freshly cracked black pepper. Blend the mixture until it becomes smooth and creamy. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve the Dip: Transfer the dip to a serving bowl. Top with the reserved caramelized onions, drizzle with olive oil, sprinkle with flaky sea salt, fresh thyme leaves, and a crack of black pepper. Serve warm or at room temperature alongside crostini, pita chips, or fresh vegetables for dipping.
Notes
- For best caramelization, be patient and stir frequently to avoid burning the onions.
- Use sweet onions like Vidalia or Walla Walla for the best flavor in this dip.
- The dip can be made a few hours ahead and refrigerated; bring to room temperature before serving.
- Substitute cannellini beans with navy or great northern beans if unavailable.
- Adjust balsamic vinegar amount to your taste preference for acidity.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: Caramelized Onion Dip, White Bean Dip, Appetizer, Vegetarian Dip, Cannellini Beans, Party Dip
