Southwest White Bean and Chicken Dip

High Protein white bean and chicken dip chocked full of the flavors of the Southwest. A great alternative to hummus.

  • Servings: 8-10 people
  • Cook Time: 35 mins
  • Main Ingredient: Chicken


  • 28 oz. cannellini beans (drained and rinsed)
  • 2 tsp. olive oil
  • 4 oz. red onion (small diced)
  • 4 oz. assorted bell peppers (small diced)
  • 1 fresh jalapeno (small diced, seeds removed)
  • 2 oz. minced garlic
  • 1 oz. sherry vinegar
  • 4 oz. tomato Concasse
  • 2 Tbsp. cilantro (chopped)
  • 3 skinless chicken breast (grilled and diced)


Puree 20 ounces of the beans and then combine with the whole beans. Using a large saucepan, heat the olive oil over medium heat and add the onions, jalapeno, and peppers. Sauté until the onions are translucent. Add the garlic and cook another 3 minutes. Add the bean mixture and sauté, stirring constantly, until the beans are heated through. Add the vinegar and the tomatoes; continue to sauté until hot. Fold the chicken pieces into the bean mixture. Add the cilantro just before serving. Serve with Old London® Roasted Garlic Melba Snacks. Recipe by: Peabody Johanson of