Home cooks are naturally thrifty which means we’ll always create a new recipe to use up extra ingredients. Take this white bean horseradish dip for example . It was created because I cooked too many beans for my tomato white bean salad. Every time I opened the fridge, the leftover beans were staring at me, unused and unloved. So, the quickest solution was to throw them in the food processor along with horseradish, lemon and olive oil to make a creamy dip. My veggie haul from the farmers market added the finishing touch it was devoured (by my kids, no less) as soon as I finished taking the photo.

Not just a dip: Consider this: spread white bean dip on toasted sourdough and top with arugula and sliced avocado for lunch. Marinate jumbo shrimp in lemon juice and olive oil for 5 minutes. Grill for 2 minutes and serve on top of white bean dip.

Super healthy: I happen to love beans of all kinds, but it can be argued they’re on the bland side. For cooking and recipe development, I treat them as a canvas to a paining. In this case it’s spicy horseradish and tangy fresh lemon juice that make the beans vibrant and a super healthy dip.

Goes with: Add this to your roster of “heavy hors d’oeuvres” along with roasted corn elote and glazed apricot mustard salami and your guests will never leave hungry.

White Bean Horseradish Dip
Try white bean horseradish dip instead of mayonnaise on sandwiches or as a condiment with grilled chicken or shrimp.

White Bean Horseradish Dip

Prep Time: 15 minutes

Cook Time: 1 hour

Serving Size: 6-8

White Bean Horseradish Dip


  • ½ cup dried small white beans
  • 2 garlic cloves
  • 1 thyme sprig
  • 1 rosemary sprig
  • 1 tbsp. olive oil
  • Cooked beans
  • 1 tablespoon horseradish
  • Zest and juice from 1 lemon
  • 3 tablespoons olive oil, divided
  • Coarse salt such as Malden


  1. For the beans: Place beans in a small bowl and cover with water. Soak overnight. Drain, then, add to a medium pot with garlic, thyme, 1-tablespoon olive oil and 2 cups water. Bring to a boil, stir, and reduce to a simmer. Cover and simmer 1 hour until beans are soft. Drain, but keep the cooking liquid and remove thyme and rosemary sprigs (only the branches will be left).
  2. For the dip: Place beans with garlic, lemon zest and juice and horseradish in the bowl of a food processor and whirl to combine. With motor on, drizzle in 2 tablespoons olive oil until dip is creamy (if dip is very thick, add a few tablespoons of the bean cooking liquid). Taste and adjust seasoning with salt.
  3. Transfer to a bowl and drizzle remaining tablespoon of olive oil on top along with a sprinkle of salt. If not serving right away, place in the fridge and save the olive


Please allow extra time for overnight bean soaking