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endive and carrots with white bean and chutney spread

Marisa McClellan’s White Bean Spread with Apple Chutney

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5 from 1 review

  • Author: alexandra
  • Total Time: 10 minutes
  • Yield: 2 cups


From Marisa McClellan’s The Food in Jars Kitchen.

Note from Marisa: “Truly think of this dip as your blank slate. I can imagine a version, built on the same bones, made with black beans, lime, and a few tablespoons of really thick homemade salsa. Another easy variation is to add a whole head of roasted garlic along with the marinated peppers. And if you ever find yourself with a surplus of homemade chimichurri sauce, use that in place of the pesto. Delicious!”

I love cooking beans from scratch. Refer to this post if you would like to, too: How to Cook Beans and Legumes From Scratch


  • one 15.5-oz (439 g) can white beans, drained, or 1.75 cups (290 g) cooked beans
  • 1 garlic clove
  • grated zest and juice from one lemon
  • 1 teaspoon kosher salt, plus more to taste
  • fresh pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chutney, pesto, harissa, or chopped marinated red peppers
  • 1 to 2 tablespoons water, optional


Combine the beans, garlic, lemon zest and juice, salt, and pepper in the bowl of a food processor. Pulse the processor 7 or 8 times to begin to break up the beans and garlic. With the motor running, stream in the olive oil. Finally, pulse in the chutney. If the spread appears quite thick, add water 1 tablespoon at a time to help loosen it up. Taste and adjust the salt, if necessary.

  • Prep Time: 10 minutes
  • Category: Spread/Dip
  • Method: Food Processor
  • Cuisine: American