White Bean Cranberry Dip

Kirstin, It's Not You, It's Brie

When told to bring a dip for appetizers at Thanksgiving, I try to get as far away from the box of dried onion mix as possible. It serves its purposes in a pinch, but since the hosts have likely spent the previous three days or so fretting about how to ensure the turkey’s ready at the same time as the sweet potatoes, rolls, Brussels sprouts, green beans, and the other two or three things that are supposed to be hot on the table at the same time, I try to at least make something that at least looks like it took more than a minute to stir together.

This dip actually only takes about five to ten minutes. Butter and garlic make the bean blend rich and seductive, and the rosemary and cranberries provide a seasonal touch. Serve with crackers, crostini, pita chips, antipasto, crudité, or kettle-cooked chips.

White Bean Cranberry Dip

By Kirstin


½ tablespoon rosemary, chopped
1 garlic clove, lightly chopped
1/3 cup dried cranberries
2 tablespoons butter
¼ cup water
1 (15-ounce) can cannellini beans, drained and rinsed
¼ cup plain yogurt
¼ teaspoon apple cider vinegar
¼ – ½ teaspoon salt
1/8 teaspoon ground pepper


In a small saucepan, add rosemary, garlic, cranberries, butter and water, and bring to a boil. Reduce heat and simmer for 2-3 minutes.

Place bean mixture in a food processor. Pulse off and on for 1 minute. Scrape down the sides with a spatula. Add yogurt, apple cider vinegar, salt and pepper. Puree until smooth, adding an additional tablespoon of water if needed. Add more salt and pepper if necessary, to taste.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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