Baked White Bean Dip with Smoked Paprika
Fresh, tangy goat cheese and smoked paprika flavor this delicious baked white bean dip adapted from Chowhound community member Ali.
- 2 (15-ounce) cans white beans
- 1/3 cup cups mild-tasting olive oil
- 2 medium cloves garlic
- 1 1/2 teaspoons smoked paprika (pimentón), plus more for sprinkling
- 5 ounces soft goat cheese, such as Bûcheron
- Kosher salt
1Heat the oven to 400°F and arrange a rack in the middle.
2In a food processor, purée the beans with the olive oil, garlic, smoked paprika, half the goat cheese, and a pinch of salt. If it looks too thick, add a little water to achieve the consistency of a dip. Taste and add more salt if needed.
3Scrape the dip into a shallow, oven-safe serving dish. Top with the remaining goat cheese, sliced thin, and a sprinkling of smoked paprika.
4Bake until hot and bubbly, 15-20 minutes. Serve immediately.
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