Caramelized Onion White Bean Dip Recipe
This Caramelized Onion White Bean Dip is a deliciously creamy and savory appetizer featuring sweet caramelized onions blended with smooth cannellini beans. Enhanced with garlic, fresh thyme, balsamic vinegar, and a hint of lemon juice, this dip offers a perfect balance of sweetness and tanginess. Ideal for serving with crostini, pita chips, or fresh veggies, it makes a versatile and elegant starter or snack.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: About 2 cups (serves 6-8 as an appetizer) 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
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
- Salt and freshly cracked black pepper, to taste
To Serve
- Flaky sea salt, for garnish
- Crostini, pita chips, and/or veggies
Instructions
- Caramelize the onions: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add thinly sliced onions, 1/2 teaspoon salt, and black pepper; stir to combine. Let onions sweat for 1-2 minutes, then add brown sugar. Cook over medium to medium-low heat for 40-45 minutes, stirring frequently, until onions are deeply golden brown and caramelized. During the last few minutes, add 1 tablespoon balsamic vinegar and the smashed garlic clove, allowing the vinegar to absorb and garlic to sauté.
- Cool the onions: Remove caramelized onions from heat and let them cool for several minutes to avoid overheating the dip.
- Blend the dip: In a food processor, combine cannellini beans, three-fourths of the caramelized onions (reserve the rest for topping), smashed garlic clove, lemon juice, thyme leaves, remaining 1 teaspoon balsamic vinegar, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, and a few turns of cracked black pepper. Blend until smooth and creamy. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Spread the dip in a serving bowl and top with the reserved caramelized onions. Drizzle with olive oil, sprinkle with flaky sea salt, fresh thyme leaves, and freshly cracked black pepper. Serve warm or at room temperature alongside crostini, pita chips, or fresh vegetables.
Notes
- Cooking onions slowly over medium-low heat enhances their sweetness and depth of flavor.
- You can prepare the caramelized onions a day ahead and refrigerate to save time.
- For extra creaminess, a splash of water or olive oil can be added while blending.
- This dip is excellent served warm but is also delicious chilled.
- Substitute fresh thyme with rosemary or sage for a different flavor profile.
Keywords: Caramelized onion dip, white bean dip, cannellini bean dip, vegetarian appetizer, Mediterranean dip, easy party dip
