Arugula Bean Dip

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Arugula Bean Dip is a briny and piquant gluten-free, plant-based dip that goes with everything from vegetables and crackers to burgers and a spoon. The bright, lemony flavor pairs beautifully with the salty capers and bitter greens. {Vegan + Gluten-Free} 

Arugula + white beans + lemon juice + garlic? Who woulda thunk it, Spiriteds? Well, not me, that’s for sure. Today’s Arugula Bean Dip is adapted from Dawn Yanagihara’s White Bean and Arugula and Anchovies recipe in Dips and Spreads: 46 Gorgeous and Good-for-You Recipes. And while I made adjustments for flavor and to make it plant-based, I’m so glad her book fell into my lap. I actually found it at a library book sale, and I can’t stop looking through the pages. So many delicious flavors!

Arugula Bean Dip is one of our family’s favorite recipes. It is a great addition to our weekly rotation because while we do still eat meat on occasion, we’ve added more plants into our diets. We have family members who, for medical reasons are strictly vegetarian, and others who, also for medical reasons, are not. Recipes like this help bridge the gap between their needs.

Arugula Bean Dip pairs well with veggies, breads, crackers, crisps, chips, and a spoon. It’s also a great topper for burgers (animal- or plant-based), chicken, portobello mushrooms, and so much more!

If you’re new to arugula, then fear not. It is a delightful green that is surprisingly easy to work with. Slightly bitter and stemmy, it breaks down easily in a food processor. The garlic and lemon juice complement its peppery flavor, and the sea salt enhances the overall taste.

Let’s combine these mouthwatering ingredients and enjoy some dip! We can’t wait to share this one with you.

Arugula Bean Dip is

• Vegan
• Gluten-free
• Creamy yet dairy-free
• Perfect as an appetizer
• Ideal atop burgers (plant- or animal-based)
• Smooth, rich, and velvety!

This dip stores really well. And unlike lots of dips that solidify, almost to a brick form, when refrigerated, I find Arugula Bean Dip stays pretty velvety smooth while it’s stored. If you find it firms up more than you’d like, let is soften at room temperature for a few minutes before serving.

Arugula Bean Dip ingredients

• Cannellini beans. Rinsed and drained. There’s no need to cook the canned beans ahead of time, unless you want to. And if you do, then make sure they cool before working on the bean dip.
• Fresh arugula. Two cups lightly packed. Unless you want more, there’s no need to go overboard.  
• Capers. These little buds are tangy, olive-like in flavor, and briny. They complement arugula’s bitter undertones. As you measure your servings, keep any juice that comes with the capers. It will enhance the dip’s flavor and creamy consistency.
• Fresh garlic. I usually go for one large clove. But two small cloves will work, too. And if you don’t want a super-garlicky taste, then choose one small garlic clove instead. Chop the clove into smaller pieces so you don’t wind up with a garlic hunk in a single bite.
• Lemon juice. Okay, normally I say fresh or bottled is fine, and it’s still true here. But if you can swing fresh lemon juice, then go for it. Your tastebuds will be pleased. If you aren’t sure what to do with any leftover lemons, then consider making Lemon Avocado Dip, Gluten-Free Lemon Drizzle Cake, or Lemon Olive Oil Cake. Savory or sweet, leftover lemons need not go to waste!
• Sea salt. I don’t often throw a teaspoon of sea salt into my recipes because a little goes a long way. However, sea salt is right at home here, and I tend to favor more in this recipe. Start with less if desired, and add more as your tastebuds prefer.
• Olive oil. I work with about 1/4 to 1/3 cup, depending on the desired consistency. How much you use may also depend on the needs of the food processor or high-speed blender you work with.

How to make Arugula Bean Dip

1. In a food processor with a large work bowl, add the cannellini beans, arugula, capers, fresh garlic, lemon juice, and sea salt. Pulse about 10 times to break down the ingredients. Use a spatula to scrape the sides of the work bowl. Then begin processing the ingredients on a LOW setting and stream in the olive oil. Continue until the dip is a creamy consistency. Add more olive oil and lemon juice, if needed, to thin the dip.
2. Serve with a variety of vegetables, crackers, chips, or atop burgers, chicken, and other main dishes.
3. Transfer to an airtight container and refrigerate for up to 5 days. To soften refrigerated dip, bring to room temperature for several minutes before serving.

Recipe suggestions for delicious flavor

• Helpful equipment: A food processor is likely best to break down the arugula. A high-speed blender with a wide container will also work. If using a high-speed blender, consider chopping the arugula into smaller pieces so the stems don’t clog the blades. You may also need more olive oil to prevent clogging. It’s also helpful to have a spatula close by to brush the sides of the work bowl or blender container.
• If you need to thin the dip, stream in more olive oil. However, add a splash of lemon juice and a pinch of sea salt at the same time. This will maintain the dip’s bright, vibrant flavor.
• If after adding olive oil, lemon juice, and sea salt, the flavor is dulled, then add another dollop of capers. Sometimes even a small amount will do.
• Adjust sea salt amounts according to your preference. This may depend, too, on how salty the capers are. Some brands are saltier than others and may not need as much added sea salt.
• Refrigerate in airtight container. As you enjoy it, continue to transfer it to smaller containers so it stays nicely tucked away. This will prevent your dip from drying out.

More dips, spreads, and appetizers to enjoy!

Our family is big on appetizers, dips, spreads, and snacks. If you are the same, then you’ll enjoy these tasty treats!

• Creamy Avocado Lime Spread
• Hot ’n Spicy Pico de Gallo
• Olive Tapenade {Vegan + Paleo}
• Lemon Avocado Dip
• Chimichurri Rojo Sauce

Spiriteds, stay well and stay wild. Jump into the fun when the opportunity arises. And, as always, know I’m glad you’re here. 🩷

Arugula Bean Dip

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Arugula Bean Dip is a briny and piquant gluten-free, plant-based dip that goes with everything from vegetables and crackers to burgers and a spoon. The bright, lemony flavor pairs beautifully with the salty capers and bitter greens. {Vegan + Gluten-Free}

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 cups 1x
• Category: Appetizers and Snacks
• Method: Food Processor
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 2 15–ounce cans cannellini beans, rinsed and drained
• 2 cups loosely-packed arugula
• 3 tablespoons capers plus juice
• 1 large garlic clove, sliced
• 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• 1/4 – 1/3 cup olive oil

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Instructions

1. In a food processor with a large work bowl, add the cannellini beans, arugula, capers, fresh garlic, lemon juice, and sea salt. Pulse about 10 times to break down the ingredients. Use a spatula to scrape the sides of the work bowl. Then begin processing the ingredients on a LOW setting and stream in the olive oil. Continue until the dip is a creamy consistency. Add more olive oil and lemon juice, if needed, to thin the dip.
2. Serve with a variety of vegetables, crackers, chips, or atop burgers, chicken, and other main dishes.
3. Transfer to an airtight container and refrigerate for up to 5 days. To soften refrigerated dip, bring to room temperature for several minutes before serving. 

Notes

• Helpful equipment: A food processor is likely best to break down the arugula. A high-speed blender with a wide container will also work. If using a high-speed blender, consider chopping the arugula into smaller pieces so the stems don’t clog the blades. You may also need more olive oil to prevent clogging. It’s also helpful to have a spatula close by to brush the sides of the work bowl or blender container.
• If you need to thin the dip, stream in more olive oil. However, add a splash of lemon juice and a pinch of sea salt at the same time. This will maintain the dip’s bright, vibrant flavor.
• If after adding olive oil, lemon juice, and sea salt, the flavor is dulled, then add another dollop of capers. Sometimes even a small amount will do.
• Adjust sea salt amounts according to your preference. This may depend, too, on how salty the capers are. Some brands are saltier than others and may not need as much added sea salt.
• Refrigerate in airtight container. As you enjoy it, continue to transfer it to smaller containers so it stays nicely tucked away. This will prevent your dip from drying out.