3-Way Dip with Crudités

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Yield : about 2 cups Prep Time : Cook Time : Ready In :

3-way dip with crudités

The making of 3-Way Dip with Crudites 

I developed this recipe for 3-Way Dip with Crudités when Cooking Light Magazine and Colavita USA partnered in an advertising section supporting breast cancer awareness and were promoting how canned foods can affect breast health. Bisphenol A (BPA) is a synthetic estrogen used in the lining of most food cans and is linked to breast cancer and other serious health issues.

This recipe was featured in a special section in Cooking Light Magazine

Three easy spice combos transform this versatile white bean base into three deliciously different dips. The extra virgin olive oil supplies antioxidants and rich flavor.

Serve this dip with a rainbow of fresh veggies for a full range of vitamins and nutrients.

This recipe was featured in a special section in Cooking Light Magazine, supporting breast health (October 2010).

3-Way Dip with Crudities

3-Way Dip with Crudités 


  • For the Bean Base

  • 1 pound dried white kidney (cannellini) beans
  • Water
  • Salt
  • 4 cloves garlic, chopped
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground pepper, to taste
  • For the Sun-Dried Tomato Dip

  • 2 ounces sun-dried tomatoes, packed in oil, drained and coarsely chopped
  • 1/2 teaspoon minced fresh rosemary
  • 1/4 cup chopped fresh Italian parsley
  • For the Indian Spice Dip

  • 1 - 2 teaspoons curry powder
  • 1/2 teaspoon tumeric
  • For the Fiery Bean Dip

  • Smoked paprika or chipotle chili powder, to taste
  • Crudites

  • Serve with an assortment of fresh vegetables, separated or cut into bite-sized pieces such as:
  • Broccoli
  • Red, yellow, orange or green bell peppers, or a colorful combination
  • Carrots
  • Jicama or radishes
  • Cauliflower
  • Grape or cherry tomatoes
  • Celery
  • Cucumber


Step 1

Make the Base Dip:

Soak the beans overnight in enough water to cover by 3 inches. Drain and place in a large saucepan. Cover with water by 2 inches and bring to a boil over high heat. Lower heat to a simmer, cover and cook until beans are tender (1 - 1 1/2 hours, adding a generous teaspoon of salt during the last half hour of cooking). Drain and allow to cool. (Can be prepared 1 - 2 days ahead; store covered in the refrigerator.) Place cooled beans in the work bowl of a food processor along with garlic. Process using on/off pulses until well incorporated. Turn on processor and slowly drizzle oil through the tube until smooth. Season with salt and pepper to taste. Divide the mixture into 3 serving bowls.

Step 2

Sun-Dried Tomato Dip:

Combine sun-dried tomatoes and one portion of the bean dip into the work bowl of a food processor. Process, using on/off pulses until sun-dried tomatoes are well incorporated. Add rosemary and parsley. Mix well.

Step 3

Indian Spice Dip

Stir curry powder and turmeric into one portion of the base bean dip.

Step 4

Fiery Bean Dip

Sprinkle smoked paprika or chipotle chili powder over the top of one bowl of base bean dip.

Step 5

To Serve:

Place the dips in the center of a serving platter and surround with a wide variety of vegetables.

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Recipe Comments

  1. posted by Jessica on January 23, 2014

    I love beans and dip, so I know I will these recipes! I have a birthday party coming up for my daughter, so this will definitely be on the menu!

    • posted by LindySez on January 23, 2014

      So she has moved beyond Goldfish? Good. Happy Birthday to your daughter! Cheers

  2. posted by Elle on January 23, 2014

    Now I’m glad I don’t eat from tins Linda. I didn’t know that about the lining. And your dish looks really good and healthy too.

  3. posted by Cher on January 23, 2014

    Wow!! Fabulousness that I will be trying this weekend! Thanks, Linda!


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