French in a Flash: Provençal White Bean Dip

RECIPE: Provençal White Bean Dip
White Bean Dip

White Bean Dip

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While in Napa recently, I found and loved a white bean dip at Thomas Keller’s Bouchon in Yountville, which came served with pain epi. It was creamy, mild, and mellow, but not bland at all. And it had a distinct advantage over butter—I could slather on as much as I wanted without guilt.

In my own concoction, I whizzed together white beans, olive oil, fresh herbs, and the star—a head of roasted garlic. Just buy good crusty French baguette, and you’ll start to feel a little like Thomas Keller yourself.

Provençal White Bean Dip
serves 4


  • 1 15-ounce can cannellini beans, drained and rinsed

  • 1 head roasted garlic

  • 2 tablespoons olive oil

  • The leaves of 1 stem of fresh rosemary

  • The leaves of 3 stems of fresh thyme


Add all the ingredients to a food processor and puree until smooth.


To roast garlic, slice off the top quarter of the garlic, wrap in foil, and bake at 350 degrees F for 1 hour.  Then, squeeze out all the flesh.

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Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Cheap, Easy, Eat, For a Crowd, French in a Flash, Recipes, Series, Vegetarian

2 Responses to French in a Flash: Provençal White Bean Dip

  1. Chloe says:

    I tried this just now and loved it. Next time I am going to adapt it slightly by very slowly infusing the herbs in the olive oil over a really low heat just for a few minutes and then adding the oil but now the herbs. I think this might take out the slightly medicinal tinge that the rosemary and thyme give it, while still adding a lot of exciting flavour. Also I found it likes a good old pinch of salt!