sneaky white bean pimento cheese dip
Take a classic and make it better. That’s what we’re all about over here.
Happy Tuesday, folks! The Kentucky Derby is Saturday and while the jockeys are running for the roses, we’re running for the snack table. And everyone will nosedive right into a bowl of Sneaky White Bean Pimento Cheese Dip.
Why sneaky? Well, I wanted to jazz up the creamy spread with something a bit different, but catering towards those of us who want a *teeny* bit of nutritional value to our nibbles. White beans were the perfect solution. They hide nicely within the cheesy base and no one will detect their presence unless knowledgeable of their addition.
Our dip takes 10 minutes and vanishes in 5. Might want to make a double batch to ensure everyone snacks a swipe!
Tricksy Beans
I use cannellini beans in any recipe involving “white beans,” but any similar variety is great. Great Northerns are usually my second option. I find chickpeas too lumpy for this particular dish. Try out my Dill Pickle Chickpea Salad Sliders instead if you’ve an abundance of garbanzos!
Drain your beans and toss them into a food processor along with cream cheese and mayonnaise. Pulse until smooth.
Pour into a large bowl and stir with lots of shredded cheddar cheese, garlic powder, onion powder, Old Bay, and some salt and pepper. Fold in about 2/3 of the pimento peppers. I like to reserve some for sprinkling on top to prettify the platter. If you don’t care about aesthetics, just stir all those fuckers in at once.
Dump the cheese into a large bowl and swirl with some hot honey. Don’t have any handy? Take a moment to heat up a batch – it’s seamless and quick. Just honey, hot sauce, cayenne pepper, garlic and onion powders, and red pepper flakes zapped in the nuker for a minute or so.
For serving, I like toasted baguette or sourdough, crackers, and sliced veggies like cucumber or carrots!
Leftovers? Pimento dip keeps well for up to 5 days in the fridge. I like to make sandwiches using the cheese as a spread, with some turkey or roast beef. I also stirred a good amount into a batch of mac and cheese for dinner one night!
Freezing? You can, but I wouldn’t recommend since the cream cheese and mayo will make the texture gritty upon thawing.
Hope you enjoy!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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sneaky white bean pimento cheese dip
Ingredients
- 1 can white beans (cannellini, Great Northern, etc.), drained
- 3 oz cream cheese
- 1/2 cup vegan or regular mayonnaise
- 1 1/2 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups sharp cheddar cheese, shredded
- 4 oz jar pimentos, drained
- 1/4 cup hot honey (recipe below)
- toasted baguette, crackers, and veggies, to serve
hot honey
- 1/2 cup honey
- 1/4 cup hot sauce
- 1 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
Instructions
- To make the hot honey: combine all ingredients in a microwave-safe jar or glass. Heat 1 minute on high. Stir, then zap an additional 20-30 seconds until the granules dissolve. Leftover hot honey will keep up to 2 weeks in the fridge.
- In the bowl of a food processor, combine the white beans, cream cheese, and mayo. Blitz until smooth.
- Pour the white bean mixture into a large bowl. Stir in the Old Bay, garlic powder and onion powder, cheddar cheese, pimentos, and a pinch of salt and pepper. Taste and adjust seasonings as needed.
- Transfer to a serving bowl or platter. Drizzle with the hot honey. Serve with toasted bread, crackers, celery, carrots, or anything else for dipping!
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