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Make Ahead Appetizer Recipes That Travel Well

Creamy white bean and lemon dip with fresh thyme and colorful dippers.
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This ultra-creamy and zesty dip is the perfect make-ahead appetizer for any gathering. Made with simple pantry staples, it's easy to transport and only gets better as the flavors meld. Serve with crusty bread or fresh vegetables for a crowd-pleasing snack.

Ingredients

Scale
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1/3 cup extra-virgin olive oil, plus more for drizzling
  • 1/4 cup fresh lemon juice (from about 1 large lemon)
  • 2 cloves garlic, minced
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2-4 tablespoons warm water or aquafaba (bean liquid)
  • For serving: olive oil, smoked paprika or red pepper flakes, fresh herbs, baguette slices, cucumber rounds, or pita chips

Instructions

  1. In a food processor, combine the beans, 1/3 cup olive oil, lemon juice, garlic, Parmesan, salt, and pepper. Pulse a few times to break down the beans.
  2. Process for 1 minute. Stop and scrape down the sides. With the motor running, slowly stream in the warm water or aquafaba, 1 tablespoon at a time, until the dip is smooth and creamy.
  3. Taste and adjust seasoning, adding more lemon, salt, or garlic if desired.
  4. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour to allow flavors to develop.
  5. Before serving, stir, drizzle with olive oil, and garnish as desired. Serve with your choice of dippers.

Notes

For a dairy-free version, omit Parmesan and add 1 tablespoon nutritional yeast. Using aquafaba (the canned bean liquid) creates the creamiest texture. The dip can be made up to 5 days ahead and stored in the fridge.

Nutrition

Find it online: https://www.stacksipsnack.com/make-ahead-appetizer-recipes-travel-well/