Print

Arugula Bean Dip

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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}

Ingredients

Units Scale
  • 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

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.

Find it online: https://www.spiritedandthensome.com/arugula-bean-dip-recipe/