White Bean Dip with Chipotle Honey Pineapple Salsa

I love this white bean dip for its simplicity and ease – it can be rustled up in just 10 minutes and requires no cooking, only the use of a food processor. Enjoy with a fresh and spicy pineapple salsa as a snack or bring it as a simple appetizer to spice up any summer bbq.

  • 2 cups
  • 5 mins prep, 5 mins cook 10 mins total
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White Bean Dip:

  • 1 can white beans, rinsed and drained
  • 2 tbsp fresh lemon juice
  • 1 tbsp tahini paste
  • 2 garlic cloves
  • ½ tsp cumin
  • ½ tsp chili powder
  • ¼ cup olive oil
  • Salt and pepper to taste

Pineapple Salsa:

  • 1 cup pineapple diced
  • ¼ cup cilantro, chopped
  • ¼ cup red onion, diced
  • 2 tbsp honey (Substitute agave nectar if vegan)
  • ¼ tsp chipotle powder
  • 1 tbsp water to thin


  1. In a bowl, toss together pineapple, onion and cilantro.
  2. In another small bowl whisk together honey, water, chipotle powder and a pinch of salt. Pour over pineapple mixture and toss to combine. Set aside.
  3. Combine all white bean dip ingredients in a food processor and blend until smooth and creamy. Transfer to serving bowl and top with pineapple salsa. Enjoy with Que Pasa Tortilla Chips.