Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegetarian
Recipe Contributed By Cozy Peach Kitchen

Share This Recipe

Cheesy White Bean Dip

Prep Time 6 minutes
Cook Time 12 minutes


  • 1 can great northern beans (15.5 oz can), drained and rinsed
  • 4 ounces Neufchâtel (low-fat) cream cheese
  • 1/2 tsp salt
  • 1 1/2 cups grated asiago cheese, divided
  • 1-2 tsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp dry rosemary
  • 1/2 tsp dry thyme
  • 1/2 tsp Aleppo pepper flakes, to garnish
  • 1 tbsp fresh chopped parsley, to garnish
  • 1 cup snacking peppers, to serve
  • 2 stalks celery, chopped, to serve
  • 2-3 carrots, chopped, to serve


  • Preheat the oven to 400F. Add the great northern beans to a medium mixing bowl. Use a fork or potato masher to mash about half of the beans, leaving half intact.
  • Fold the cream cheese and salt into the beans until well combined. Fold in half (3⁄4 cup) of the grated asiago cheese. Set aside.
  • Drizzle an 8-inch oven safe skillet with olive oil. Add the minced garlic, rosemary, and thyme. Sauté until the garlic is golden and fragrant, about 2 minutes.
  • Transfer the contents of the bowl to the hot skillet, folding the herbs and garlic into the beans. Spread into a thin layer. 
  • Bake at 400F for 10 to 12 minutes, until bubbling. Optionally, broil the top of the bean dip for just a minute to make golden-brown. Serve garnished with Aleppo pepper flakes and chopped parsley.
  • Note: If an 8-inch skillet isn’t available, simply sauté the garlic and herbs in any skillet. Fold together the beans, herbs, and garlic, then transfer to a small baking dish or ceramic ramekins.