Curried Carrot & White Bean Dip

This colorful in-season dip deserves a place on your party table.
Publish date:
Curried Carrot & White Bean Dip

Recipe by Joe Piccirillo

Start to Finish: 25 minutes

Servings: 6


  • 5 large carrots, roughly chopped (about 2 cups)
  • 3 cloves garlic, chopped
  • 1 tbsp. chopped peeled fresh ginger
  • 2 tsp. curry powder
  • 8 tbsp. olive oil
  • 1 can (about 15 oz.) cannellini beans, rinsed and drained
  • Chopped fresh cilantro sprigs, for garnish
  • Mixed veggies, for dipping


In medium skillet, cook first 4 ingredients in 2 tbsp. oil over medium heat, stirring often, until soft, about 15 minutes; season. Transfer to food processor. Puree with beans, 5 tbsp. oil, and 2 tbsp. water; season. Transfer dip to bowl. Drizzle with remaining 1 tbsp. oil. Garnish. Serve with veggies.