This White Bean Dip with Puttanesca is an incredibly easy and flavorful appetizer to make year round. For this version, it's topped with a cherry tomato puttanesca sauce and served with grilled bread.
This appetizer is the perfect way to use up summer tomatoes, but can easily be made year round! This recipe is easy to customize to your liking and the dip can be made in advance.
Puttanesca is an Italian pasta dish made with pantry staples like tomatoes, olives and capers. In this case, we're taking the flavors of puttanesca and making it into a topping for white bean dip.
*This post may contain affiliate links. See disclosure for further details.
Ingredients
For the White Bean Dip
White beans: I use canned cannellini beans usually, but great northern, navy or even butter beans will work.
Lemon: Lemon zest and juice add acidity and brightness.
Garlic: Just one small garlic clove is enough for the dip. The garlic is raw, so it's much stronger than cooked garlic! I like to grate the garlic very finely using a microplane zester so that it melts into the dip better.
Olive oil: A good quality olive oil is best to use here since you'll be able to taste the flavor.
Water: You may need a couple of splashes of water to help smooth the dip out.
Salt: To bring out the flavors!
For the Puttanesca Topping
Tomatoes: We are using cherry tomatoes for this puttanesca as opposed to canned. For the best flavor, use ripe summer tomatoes!
Anchovies: Anchovies are traditionally included in puttanesca, they add a rich umami flavor. They melt into the sauce and you won't be able to taste them, but if you are really not into anchovies, you can leave them out.
Garlic: Again, only one garlic clove is necessary. With the raw garlic in the dip, you won't need too much for the sauce. You want the garlic to compliment the flavors, not overpower!
Olives: Black or kalamata olives are traditional for puttanesca, but green are delicious as well!
Capers: Little briny capers add a punch of flavor!
Fresh parsley: Italian flat leaf parsley, not curly!
Recipe FAQ
The dip can be made ahead of time, but keep in mind that the raw garlic flavor will get stronger, the longer it sits. If you plan to make the dip in advance, you can add less garlic or leave it out until you're ready to serve.
Yes! This recipe can easily be made vegetarian by leaving the anchovies out of the puttanesca topping.
You might also like
White Bean Dip with Puttanesca
Ingredients
For the white bean dip
- 2 15 Ounce cans cannellini beans drained
- ¼ Cup olive oil
- 1 Teaspoon lemon zest
- 2 Tablespoons lemon juice
- 1 Small garlic clove minced or grated
- ½ Teaspoon kosher salt
- 2 Tablespoons water as needed
For the puttanesca
- 2 Tablespoons olive oil
- 1 Pint cherry tomatoes halved
- 4 Anchovy filets packed in oil
- 1 Garlic clove minced
- 1 Cup black olives halved
- 1 Tablespoon capers drained
- Fresh parsley roughly chopped, to taste
- Kosher salt to taste
For the grilled bread
- Crusty bread such as ciabatta or sourdough
- Olive oil for brushing
Instructions
For the white bean dip
- Add all of the ingredients except water to a food processor and blend on high until smooth, adding water as needed to reach the right consistency. Taste and adjust seasoning as necessary.
For the puttanesca
- Add the olive oil, garlic and anchovies to a pan over medium heat and stir, breaking up the anchovies. Cook until the garlic is fragrant and just starting to turn golden around the edges, about 1 minute. Add the tomatoes, olives and capers and cook until the tomatoes have softened and the flavors have melded, about 10 minutes. Taste and season with salt as needed.
For the grilled bread
- Pre heat grill or grill pan to medium high. Brush both sides of the bread with olive oil. Grill the bread for 1-2 minutes on each side, until nicely toasted with grill marks.
To serve
- Add the white bean dip to a serving bowl or platter and spoon the puttanesca over the top. Drizzle with olive oil and sprinkle with fresh parsley. Serve with the grilled bread.
