Kyle’s Kitchen

Charred Serrano White Bean Dip

6 servings


30 minutes

total time


2 serrano peppers, halved and stems cut off

5 Tbsp olive oil ((DIVIDED))

4 large cloves garlic, minced

3/4 cup minced shallot ((~1 large shallot))

1 (15-ounce) can cannellini beans

1/2 tsp each sea salt and black pepper

1/4 cup cashew butter ((sub tahini for nut-free))

1/4 cup lemon juice ((~2 medium lemons))





Pita bread


Preheat the oven to 425 F (218 C). Spread the peppers out on a baking sheet lined with foil (or a bare baking sheet brushed with oil) and roast for 15-20 minutes, flipping the peppers halfway to ensure even charring.

In a medium saucepan over medium heat, warm 2 tablespoons (30 ml // adjust if altering number of servings) of olive oil. Once hot, add the garlic and shallot, sautéing until softened and translucent — about 3 minutes. Lower heat to medium-low and add the cannellini beans and the salt and pepper. Mix well to combine and heat for 3-5 minutes or until the beans are warmed through.

Remove peppers from the oven and carefully wrap the foil around them to steam for a few minutes. Then carefully peel away the skin and remove the seeds, making sure to wash your hands thoroughly after.

To a food processor, add the bean mixture, charred peppers (start with just 1 if you prefer less heat), cashew butter, and lemon juice. Blend for about 1 minute, scraping down the sides as needed. Then, with the processor running, carefully stream in the remaining 3 tablespoons (45 ml // adjust if altering batch size) of olive oil until the mixture is creamy and smooth.

Enjoy warm or chill before serving. It’s delicious in bowls, as a spread on sandwiches, or as a dip with fresh veggies, crackers, pita bread, flatbread (or gluten-free flatbread), or naan (or gluten-free naan).

Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.

6 servings


30 minutes

total time
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