Slow Cooker White Bean and Cilantro Dip

This versatile dip can be served with tortilla chips, pita wedges, vegetables, or spread onto a sandwich.

Serves: 12Hands-on: 15 minutesTotal: 7 hours 15 minutesDifficulty: Easy

Serves: 12


  • 1⁄2 lb. dry white beans (1 cup)
  • 3 1⁄4 cups water, divided
  • 1 bunch cilantro, washed and stemmed
  • 1 Tbsp. olive oil
  • 1 lime, juiced
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground black pepper


  • Pour dry beans and 3 cups water in a 4-quart slow cooker, cover, and cook on high heat for 5 hours or until the beans are tender. Drain.
  • After the beans have cooked, puree the cilantro leaves, olive oil, lime juice, salt, and pepper in a food processor. Transfer the herb mixture to a small bowl.
  • Add the drained white beans and 1⁄4 cup water to the food processor and puree until it reaches a smooth consistency.
  • In a large bowl, combine the white beans and the herb mixture. Cover and chill for 2 hours before serving.