Julie Beyer’s Versatile White Bean Dip

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One of the great things about Julie Beyer’s whole food recipes is their versatility. Many of her recipes can be adapted and combined with other recipes to make delicious and healthy creations. Case in point: her White Bean Dip. Start by making this basic recipe in a big batch, then spice it up with some tasty additions to keep things interesting as you use it in different dishes throughout the week. Yum!

Basic White Bean Dip


1 1/2 cups white beans (navy, great northern or cannellini)
2 garlic cloves (using organic makes a HUGE difference for taste!)
sun dried sea salt to taste

(1) Blend together in food processor. Ta da! Store in a glass container in your fridge.

Consider doubling or tripling this recipe to use throughout the week. Bean dip keeps for 4 days in the fridge.

Yummy suggestions for spicing up your bean dip:

Herbed White Bean Dip

White Beans LOVE…Rosemary & Basil
1 cup basic white bean base
1 tsp basil, dried
2 tsp rosemary, dried
2 – 3 tbsp olive oil

(1) Mix dried herbs into basic white bean dip and there you have it. Or discover your own inner everyday chef and create your own dried herb elixir. If you have fresh basil on hand, you can blend this herb into the creamy dip for yet another delish variation.

Other ideas:

-Stuff into artichokes or lettuce leaves and top with fresh basil and carrot.

-Dip with fresh veggies or Julie’s favourite – dehydrated yam chips and sauerkraut (great for your digestive system and your skin!)

For more applications for this versatile bean dip, check out Julie’s post.

~ Julie Beyer is a Whole Foods Chef and Instructor in Vancouver BC and is currently studying to become a Registered Holistic Nutritionist. Join Julie Beyer on her  journey to discover how to apply the 5 Secrets for Convenient, Quick, Easy, Delicious and Affordable of Everyday Healthy.

You can find Julie Beyer’s For the Love of Food on Facebook and Twitter for regular tips on healthy eating, nutrition, recipes and more..


  1. The Tuscan White Bean Soup she made was fabulous and it was actually the vehicle for our first Garlic Crostini which we should probably credit her for too ..However since weve never learned to leave well enough alone we of course tweaked it a little..The biggest change to the original recipe is probably the addition of copious amounts of white wine which probably isnt Tuscan in the strictest sensebut then again what do we know? Add the Beans Rosemary and Crushed Red Pepper and cook those for a minute or two.

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