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

Scale

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