White bean and anchovy dip from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 66) by Steve Sando

  • thyme
  • Parmesan cheese
  • Show all ingredients...
  • Serves : 1 cup

  • EYB Comments

    Can substitute other light vinegar for pineapple vinegar, and parsley for thyme. See recipe for suggested bean varieties. See recipe for a vegetarian variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other light vinegar for pineapple vinegar, and parsley for thyme. See recipe for suggested bean varieties. See recipe for a vegetarian variation.

  • EatinSnax on January 22, 2026

    Excellent accompaniment to fresh or roasted vegetables. Very simple to whip up. The recipe only makes about 1 cup, so I like to double it. Freezes well.

  • lean1 on March 08, 2025

    This was delicious. I used rice wine vinegar and dried thyme. Will make it often.

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