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Ham and Bean Dip
10 Prep Time
minutes
0 Cook Time
minutes
10 Total Time
minutes
6 Serving
size
This Ham and Bean Dip was inspired by my mother's winter-weather white bean and ham suppers. She would cook up a large pot of great Northern Beans with a ham hock and serve as is or with small ham steaks and corn bread. I was craving the flavors but not the work, so I created this savory Ham and Bean Dip that is great with bell pepper sticks or corn chips. I used cannellini beans because they have a richer flavor than Great Northern. Sour cream or Greek yogurt make the texture nice and smooth.
Print Recipe
Ingredients
- 2 (15.5-ounce) cans cannellini beans, drained and rinsed
- 1 1/4 cups chopped deli ham (I used sweet ham), divided
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1 clove garlic, minced
Preparation
- In the work bowl of a food processor combine rinsed and drained beans, 1 cup of the ham, sour cream or Greek yogurt, 1 tablespoon of thyme leaves, and garlic. Pulse until well combined, stopping occasionally to scrape down the sides of the work bowl.
- Spoon into serving bowls and garnish tops with remaining chopped ham and sprinkle with fresh thyme leaves. Serve with bell pepper sticks or corn chips
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