Roasted Green Chili & White Bean Dip
This vibrant, creamy Roasted Green Chili & White Bean Dip is a fiber-rich delight, perfect for dipping with veggie sticks or pita. Roasting the chilies enhances their natural sweetness and smokiness, creating a deeply flavorful and satisfying spread.
For 6 servings
Preheat your oven broiler to high. Place the green chilies on a baking sheet and broil for 5-7 minutes per side, turning occasionally, until the skins are blackened and blistered. Alternatively, you can roast them over an open flame on a gas stove.
Once roasted, immediately transfer the hot chilies to a bowl and cover tightly with plastic wrap or place them in a paper bag and seal. Let them steam for 10-15 minutes; this helps loosen the skins.
Carefully remove the chilies from the bag/bowl. Peel off the blackened skins, remove the stems, and deseed them. Roughly chop the peeled chilies.
In a food processor, combine the rinsed and drained cannellini beans, chopped roasted green chilies, minced garlic, 1/4 cup Greek yogurt, lime juice, 1 tablespoon of olive oil, ground cumin, sea salt, and black pepper.
Process the mixture until it becomes smooth and creamy. If the dip is too thick, add water or vegetable broth one tablespoon at a time, processing after each addition, until your desired consistency is reached.
Taste the dip and adjust seasoning as needed, adding more salt, lime juice, or cumin to your preference.
Transfer the dip to a serving bowl. Drizzle with the remaining 1 tablespoon of olive oil, swirl with an extra dollop of plain Greek yogurt, and garnish generously with fresh chopped cilantro.
Serve immediately with pita bread, tortilla chips, or an assortment of fresh vegetable sticks like carrots, celery, and bell peppers.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For easier peeling, ensure chilies are thoroughly steamed after roasting. The longer they steam, the easier the skins will slip off.
- 2Adjust the spice level by controlling the amount of chili seeds you leave in. For a milder dip, remove all seeds and membranes; for more heat, leave a few.
- 3This dip can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and improve overnight.
- 4If you don't have fresh chilies, you can substitute with one 4-ounce can of diced green chilies (mild or hot), drained. Just skip the roasting step.
Adapt it for your goals.
Bean Swap
Substitute cannellini beans with great northern beans or chickpeas for a slightly different texture and flavor profile.
Herb BoostHerb Boost
Add a handful of fresh parsley or mint along with the cilantro for an extra layer of herbaceous freshness.
Smoky KickSmoky Kick
Incorporate 1/4 teaspoon of smoked paprika or a pinch of chipotle powder for a deeper, smokier flavor.
Why this is on our healthy list.
Rich in Fiber
White beans are an excellent source of dietary fiber, promoting digestive health, satiety, and helping to regulate blood sugar levels.
Good Source of Protein
Combining white beans and Greek yogurt provides a significant amount of plant-based protein, essential for muscle repair and overall body function.
Packed with Vitamins & Antioxidants
Green chilies and lime juice contribute Vitamin C and other antioxidants, supporting the immune system and protecting cells from damage.
Frequently asked questions
Yes, you can use one 4-ounce can of diced green chilies (mild or hot), drained, as a convenient substitute. You can skip the roasting step if using canned.
