White Bean & Smoked Salmon Dip

This creamy dip is an elegant yet easy appetizer perfect for entertaining or a satisfying snack.

Prep Time:
10 minutes
Cook Time:
Total Time:
30 minutes
Yield:
Approximately 2 cups

Ingredients

1 clove garlic, minced

2 cups white beans*

2 tbsp fresh dill, finely chopped, plus more for garnish

1 tbsp fresh lemon juice

100 g (3.5oz) smoked salmon, ripped into pieces, divided

1 tbsp capers, drained and roughly chopped

Instructions

  1. In a food processor, add garlic and process until minced; scrape down sides. 
  2. Add white beans, 1 tbsp chopped fresh dill, lemon juice, and half the smoked salmon; process until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, you can add 1-2 tablespoons of water or a drizzle of olive oil to help it blend.
  3. Transfer to a medium bowl. Add remaining salmon and chopped capers; fold until everything is evenly distributed.
  4. Cover and chill in the refrigerator for 15-20 minutes to allow the flavours to meld.
  5. Transfer dip to a serving bowl and garnish with additional fresh dill before serving.

Notes

Tips:

  • Any white bean (Navy, Great Northern, or Cannellini) will work well here. Choose what you have on hand!
  • This dip is fantastic with toasted baguette slices, crackers, cucumber rounds, carrot sticks, or bell pepper strips.
  • This dip can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

‍

*Use 2 cups soaked and cooked white beans or 1 (540 mL) can of white beans, drained and rinsed.

Nutrition

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