Spicy White Bean Dip

On Christmas Eve, we had a few friends over for appetizers and cocktails (including those awesome cranberry margaritas). We had a fabulous time snacking, drinking and watching the little ones play. I love low-key gatherings like that, and it was nice to be able to celebrate the holiday with all of them. I knew that we wouldn’t actually be sitting down to eat with four little girls running around excitedly, so I wanted to make sure the menu was full of items that could be easily eaten while standing.

This dip has been on my list of recipes to try for a while, and I’m glad I remembered it when planning the menu. It’s an easy recipe that comes together quickly in the food processor, and it can be made in advance, making it a great recipe for intimate gatherings or big parties. This recipe does yield quite a bit of dip, but it keeps well and is great for snacking throughout the week.

Most white bean dip recipes I’ve made are composed of beans, garlic, oil and herbs, but this one has a different flavor profile. The sesame oil adds a great nutty flavor, and the Sriracha gives the dip a good amount of heat. It’s bold and delicious.