This easy white bean dip is creamy, cheesy, and garlicy. It’s so delicious, easy-to-make and the perfect snack.
half medium yellow onion
2 garlic cloves
1– 540ml can white kidney beans
1 tsp salt
1 tsp black pepper
2 tsp minced onion
1 tsp garlic powder
½ tsp smoked paprika
½ tsp bouillon paste
3 tbsp water
½ cup cheddar cheese (grated)
¼ cup soft queso cheese
3 tbsp chives (chopped)
extra 2/3 cup cheese (grated)
Preheat the oven to 400F, line a baking tray with parchment paper and prepare an 8- or 9-inch casserole dish. Set aside.
In a food processor, add all of the ingredients. Blend until smooth.
Adjust flavor to taste, and add more water if it’s too thick.
Transfer to the small casserole dish.
Bake for 20 minutes and set the baking tray on the rack underneath.
Remove from the oven and add all of the extra grated cheese on top.
Bake for another 10 minutes, until golden brown on top.
Set the oven to broil for a couple of minutes if needed.
Serve immediately with chopped chives and tortilla chips.
Replace cheese with your favorite vegan cheeses!
Add some of your favorite ingredients; sundried tomatoes, fresh herbs, etc. Create something delicious!
Enjoy this dip with toasted sourdough or pita bread!
Even heat your tortilla chips in the oven and add some extra seasoning!
Store in the fridge in a tightly sealed container for 5– 7 days. Reheat to serve.
- Serving Size: 4
- Calories: 231
- Sugar: 2.6g
- Sodium: 856.4mg
- Fat: 13.5g
- Saturated Fat: 7.3g
- Unsaturated Fat: 0.6g
- Trans Fat: 0.4g
- Carbohydrates: 15.4g
- Fiber: 3.6g
- Protein: 12.7g
- Cholesterol: 38.1mg
Keywords: recipe, garlic, cheese