Caramelized Onion White Bean Dip

This white bean dip recipe is a delicious and healthy appetizer
Caramelized Onion White Bean Dip Recipe

This creamy white bean dip is a delicious and healthy appetizer with a touch of sweetness from the caramelized onions that is perfect for serving with crackers or vegetables.

Caramelized onions are one of my favorite ingredients. I love the way they add a depth of flavor and a hint of sweetness to any dish. Here they are combined with creamy white beans, parsley for some freshness, and chili flakes for a touch of heat.

Caramelized Onion White Bean Dip
Serve with crackers, chips, or veggies

This easy appetizer is perfect for a pre-dinner snack or with cocktails. Serve with crackers, chips, and/or vegetables such as carrots, bell peppers, and celery.

Caramelized Onion White Bean Dip Recipe

Caramelized Onion White Bean Dip

4.3 from 8 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 servings


  • 1 tbsp butter
  • 1 med. onion, sliced into thin slivers
  • 1 15 oz can white beans, such as Cannellini, Great Northern, or Navy
  • 1/4 cup parsley
  • 1/2 tsp salt, (plus more as needed)
  • 1/2 tsp red pepper flakes
  • 1 tsp white wine vinegar
  • 1 tbsp olive oil


  • Preheat a large skillet on medium-low heat. Add butter, then sliced onions. Reduce heat to low and cook slowly until onions are soft and caramelized. This process should take around 20 minutes or so.
  • Drain and rinse the white beans. Combine the beans in a food processor with the caramelized onions, parsley, salt, and red pepper flakes. Briefly, pulse several times until the beans are just pureed.
  • Add the white wine vinegar and olive oil and continue to pulse until smooth.
  • Taste and adjust seasoning with additional salt if needed. Transfer to serving bowl with a spatula.


Canned beans can vary greatly in salt content. Start with the smaller amount of salt and adjust as needed. If the beans you use are unsalted, you will probably need another 1/2 tsp. or so of salt.
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