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Overhead shot of a bowl of white bean dip topped with caramelized onions and crostini on the side

Caramelized Onion White Bean Dip

This Caramelized Onion White Bean Dip is downright addicting - perfectly sweet and savory caramelized onions are puréed with cannellini beans, a touch of balsamic, thyme, and garlic to create the most mouthwatering appetizer. This dip is incredible with crostini, spread on a sandwich, or served with veggies!

Course Appetizer, Dip, Snack
Keyword caramelized onion dip, caramelized onion white bean dip, caramelized onions recipe, easy bean dip, easy white bean dip, white bean appetizer, white bean dip, white bean dip recipes, white bean hummus
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 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 (plus 1 teaspoon) balsamic vinegar, divided
  • 1 clove garlic, smashed
  • 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
  • flaky sea salt, for garnish
  • crostini, pita chips, and/or veggies for serving

Instructions

  1. Begin by making the caramelized onions, In a large heavy bottomed pot or dutch oven, heat 1 tablespoon of the olive oil and the 2 tablespoons butter over medium heat. Add the onions, 1/2 teaspoon of salt, and pepper and stir to combine. Let the onions sweat for a minute or two, then add the brown sugar. Cook the onions over medium to medium-low heat for about 40-45 minutes, stirring frequently, until deeply golden brown and caramelized. In the last few minutes of cooking, add the 1 tablespoon of balsamic vinegar and the garlic.

  2. Once the balsamic has been absorbed and the garlic has had a chance to sauté for a few minutes, remove the caramelized onions from the heat and let cool for several minutes.

  3. In a food processor, add the drained and rinsed cannellini beans, three-fourths of the caramelized onions, 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. Season to taste with additional salt and pepper, if needed.

  4. Spread the dip in a bowl and top with the remaining caramelized onions. Finish with a drizzle of olive oil, a sprinkle of flaky salt, a sprinkle of fresh thyme, and freshly cracked black pepper. Serve warm or at room temperature with crostini, pita chips, and/or veggies.