Charred Leek and White Bean Dip

Name: Charred Leek and White Bean Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 4 medium (500 g) leeks (white and light green parts), halved lengthwise, rinsed thoroughly between layers; 3 tablespoons (45 ml) extra-virgin olive oil; 1½ cans (15 oz/425 g each) (750 g) cannellini or great Northern beans, drained and rinsed; 2 cloves (10 g) garlic cloves, minced; 3 tablespoons (45 ml) fresh lemon juice; ½ teaspoon (2 g) lemon zest, finely grated; to taste kosher salt; to taste freshly ground black pepper; 2 tablespoons (30 ml) extra-virgin olive oil, for serving (optional); ¼ teaspoon (½ g) red pepper flakes (optional); 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A silky, smoky Mediterranean dip made by charring leeks until caramelized, then blending them with creamy white beans, lemon, and garlic. The high heat brings out deep, sweet notes in the leeks while the beans provide body and a subtle earthiness. Drizzle with good olive oil and serve warm or at room temperature with crusty bread, vegetables, or crackers.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: About 2 cups (480 ml), serves 6 as an appetizer

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Steps

Before you start

Heat your skillet or grill pan over medium-high heat for 2 minutes before adding leeks
Have all ingredients measured and ready; the dip comes together quickly after charring
If using canned beans, drain and rinse them thoroughly under cold water

1
Preheat and prepare leeks
- Heat a 12-inch (30 cm) cast-iron or heavy stainless steel skillet over medium-high heat until very hot, about 2 minutes.
- Pat the leek halves dry with paper towels—this helps them char better and prevents steaming.
- Brush all cut sides and exterior with 3 tablespoons (45 ml) of olive oil, making sure they are evenly coated.
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Tip: Drying the leeks is essential—water will prevent charring and create steam instead.
2
Char the leeks
- Place the leek halves cut-side down in the hot skillet.
- Let them sit undisturbed for 4–5 minutes until the cut sides are deeply browned and caramelized.
- Flip them over and char the rounded outer sides for 3–4 minutes until the exterior is blackened in places and the leeks are tender when pierced with a fork.
- Transfer to a cutting board.
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Ready when: Leeks are deeply charred on both sides with blackened spots and feel tender when pierced
Tip: Don't move them around—let the heat build color and caramelization undisturbed.
3
Cool and chop leeks
- Let the charred leeks rest for 5 minutes until cool enough to handle.
- Chop them into 1-inch (2.5 cm) pieces, discarding any very tough outer layers if desired.
- You should have about 2 cups (300 g) of cooked leek pieces.
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Ready when: Leeks are cool enough to handle comfortably
4
Blend dip base
- Add the chopped charred leeks, drained white beans, minced garlic, lemon juice, and lemon zest to a food processor.
- Pulse 8–10 times until the mixture is chunky but starting to come together.
- Drizzle in 2–3 tablespoons (30–45 ml) of cold water, 1 tablespoon at a time, pulsing as you go.
- Blend until the dip reaches a smooth, creamy consistency with just a slight texture from the beans—it should hold together and be spreadable, not runny.
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Ready when: Dip is smooth and creamy, holding together while remaining slightly textured
Tip: Add water gradually—the beans and leeks release moisture, and you may not need all of it.
5
Season to taste
- Transfer the dip to a serving bowl.
- Taste and season generously with kosher salt and freshly ground black pepper.
- Adjust the lemon juice if needed for brightness.
- The dip should taste vibrant and well-balanced.
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Ready when: Dip is well-seasoned and bright-tasting
Tip: Taste as you go—you may need ¼–½ teaspoon more salt than you expect due to the volume.
6
Finish and serve
- Drizzle the top with 2 tablespoons (30 ml) of extra-virgin olive oil.
- Sprinkle with red pepper flakes (if using) and fresh parsley (if using).
- Serve warm or at room temperature with crusty bread, crackers, or fresh vegetables.
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Tip: Charred Leek and White Bean Dip tastes even better the next day as flavors meld.

Good to know

Tips

Charring is key: high heat and patience create the smoky, caramelized flavor that makes this dip special. Don't skip this step or use a non-stick pan—cast iron or stainless steel gives the best char.
If your dip breaks or becomes grainy during blending, add a few tablespoons of water and pulse again until smooth. Over-processing can cause the beans to release too much starch.
For a thinner dip suitable for drizzling, add more water (up to ¼ cup/60 ml total) and blend until silky. For a thicker spread, use less water and blend just until combined.
Fresh herbs like dill, cilantro, or mint can be folded in after blending (about 2 tablespoons/8 g) for extra flavor variation.

Make ahead

Yes. The dip can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature before serving, or gently reheat it in a small skillet over low heat, stirring often, for 2–3 minutes. Add a splash of water if it's too thick.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container; thaw overnight in the refrigerator and reheat gently before serving.

Substitutions

cannellini or great Northern beans → Chickpeas (garbanzo beans) or butter beans. Use the same amount; chickpeas will give a nuttier flavor, while butter beans will be creamier.
fresh lemon juice → Fresh lime juice or white wine vinegar. Use the same amount of lime for a sharper citrus note, or start with 2 tablespoons (30 ml) vinegar and adjust to taste.
extra-virgin olive oil → Vegetable or canola oil. Use for charring if you want a neutral flavor, but olive oil's fruity notes complement the charred leeks best.
leeks (white and light green parts) → Scallions or spring onions (about 1 bunch, charred the same way). Scallions will char faster (2 minutes per side) and have a sharper onion flavor; use about 8 oz (225 g).