White Bean & Garlic Confit Dip with Rapini

Try this vegan, gluten-free white bean dip made with delicious garlic confit and topped with perfectly-cooked rapini. Let me start by saying that this is one of my favourite recipes. I love it because it’s both complex and straightforward at the same time. The flavours are vibrant and complex, but the preparation is pretty simple. It doesn’t require a ton of technical ability, just a food processor and lots of garlic.

You start by adding garlic, chilli pepper and olive oil to a saucepan, and while that cooks, you can begin to prep your rapini.

The recipe will make a larger portion of garlic confit, which you can keep in your refrigerator and enjoy for days to come.


Blanching vegetables can remove bitterness, brighten colour, and help to achieve near-perfect results. The process involves cooking vegetables in a pot of boiling water for a few minutes. It’s usually followed by an ice bath or cool water rinse to shock the vegetables to stop cooking and maintain their bright colour.

While it’s not a necessary step, I recommend it, especially for dark bitter greens like rapini.

White Bean and Garlic Confit Dip with Rapini

A mouthwatering white bean dip made with delicious garlic confit and topped with perfectly cooked rapini. Serve it with fresh bread as an appetizer or quick lunch.
5 from 1 vote
Prep Time 25 mins
Cook Time 5 mins
Course Appetizer, Lunch
Cuisine American, Italian, Mediterranean
Servings 4 servings
Calories 325 kcal


  • 1 Food processor


Garlic confit

  • 2 heads of garlic cloves peeled
  • 2 cups olive oil
  • 2 chilli peppers optional


  • 1 bunch rapini washed
  • 1 garlic clove roughly chopped
  • 3 tbsp garlic confit oil
  • salt and pepper to taste

White bean dip

  • 2 cups cannellini beans cooked and drained
  • juice of half a lemon
  • zest of one lemon
  • 5 garlic confit cloves
  • 5 tbsp garlic confit oil
  • pinch fresh parsley roughly chopped
  • 1 chilli from garlic confit optional


Garlic confit

  • Combine garlic, olive oil and chilli pepper in a small saucepan and simmer over low heat until the garlic is tender, about 20 minutes.
  • Let the confit cool and transfer to a mason jar. You'll use about one third for this recipe, reserve the remaining amount in the refrigerator.*


  • Submerge rapini in a large saucepan of salted boiling water for 2 to 3 minutes to blanch. Drain and rinse with freezing cold water to shock the rapini and maintain its vibrant colour. Squeeze out excess water and chop rapini into two inch pieces.
  • In a large skillet, brown raw garlic in garlic confit oil. Add blanched rapini over medium heat and toss for 3 to 5 minutes.

White bean dip

  • In a food processor, pulse the cannellini beans, garlic confit cloves and oil, lemon juice and zest, parsley, salt, and pepper until combined.


Note: There are many differing guidelines for how long garlic confit can keep in the refrigerator. Two weeks maximum errs on the side of caution but please use your judgement. I never have enough to make it past the two week mark because it’s too darn delicious. 


Serving: 4g | Sodium: 213mg | Calcium: 119mg | Vitamin C: 44mg | Vitamin A: 1696IU | Sugar: 1g | Fiber: 6g | Potassium: 186mg | Calories: 325kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 1g | Protein: 7g | Carbohydrates: 17g | Iron: 3mg
Keyword rapini, vegan
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