Layered White Bean Dip with Summer Vegetables


  • 2 ears sweet corn

  • 3 15-oz. cans white beans (such as cannellini or navy), rinsed and drained

  • 2 Tbs. water

  • 2 cloves garlic, minced

  • ¼ tsp. salt

  • ¼ tsp. freshly ground black pepper

  • ¼ tsp. smoked paprika (optional)

  • ¼ c. olive oil

  • 1 c. cherry tomatoes, sliced in half

  • 2 green onions, thinly sliced, or 2 Tbs. chopped fresh chives

  • ½ c. chopped fresh basil


Preheat oven to 400°F.  Carefully place the ears of corn directly on the oven racks and roast in oven for about 20-30 minutes or until tender.  (Alternatively, grill the corn until tender and slightly charred.)  Remove the husks and silk from the corn once cool enough to handle.  Use a sharp knife to slice the kernels of corn off the cob.

To the bowl of a food processor, add the white beans, water, garlic, salt, pepper, and smoked paprika.  Process until smooth.  Add the olive oil and pulse again until incorporated.  Scrape into a shallow dish and smooth into an even layer.  Sprinkle the roasted corn kernels evenly over top, then add a layer of the sliced cherry tomatoes.  Finish by sprinkling on the green onions and fresh basil.  Serve with sliced raw vegetables (such as carrot sticks, bell pepper slices, cucumber rounds, etc.) or pita chips.

Recipe adapted from: