White Bean and Sorrel Dip

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Looking for delicious sorrel recipes? This creamy White Bean and Sorrel Dip is a smooth, velvety, Polish-inspired summer dip made with cannellini beans, cottage cheese, fresh sorrel, herbs, and lemon. It's a healthy appetizer that's perfect for parties, picnics, or even as a creamy lasagna or casserole sauce.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Snack

Cuisine: European, Polish

Keyword: White Bean and Sorrel Dip

Servings:

Calories: 126kcal

Equipment

Ingredients

2 cans Canellini beans
2 tbsp Olive oil
2 Shallots diced
2 tbsp Garlic minced
2 tbsp Thyme chopped
2 tbsp Tarragon chopped
4 oz Sorrel
8 oz Cottage cheese or Greek yogurt or cashew yogurt
1 tbsp Lemon zest
2 tbsp Lemon juice
1 tbsp Apple cider vinegar more if needed
1/4 tsp Red pepper flakes
1/4 tsp Salt or more if nedded

Instructions

Wash the sorrel well and dry it thoroughly. Since it's often garden-grown, it can hide a bit of soil between the leaves.
2. Small dice the shallot, then heat a little olive oil in a skillet and gently sauté the shallot until soft and translucent. Add the garlic, tarragon, and thyme, cooking just until fragrant.
3. Add the sorrel and cook for only one or two minutes. It wilts almost instantly, and overcooking can dull its bright flavor. This is something I learned after testing the recipe several times. The shorter cooking time really preserves that fresh spring taste.
4. Remove from the heat and cool it down.Transfer everything to a food processor or high-speed blender.
5. Add the cannellini beans, cottage cheese, lemon zest, lemon juice, olive oil, apple cider vinegar, red pepper flakes, and salt.
6. Blend until completely smooth and creamy.
7. Taste before serving. Depending on how tart your sorrel is, you may want another pinch of salt or a little more lemon zest.
8. I actually prefer letting the dip rest in the refrigerator for about 30 minutes before serving. The flavors become more rounded, and the texture gets even creamier.

Nutrition