Food White Bean and Dill Dip This dip is a companion recipe to White Bean Stew. Cookbook author Shelly Westerhausen Worcel recommends serving the dip with crackers or raw veggies, or spread on thick slices of bread and topped with roasted veggies. When you make the dip, don't skip the draining step; it's always much easier to add a little extra water if it's too thick than to save it from being too thin! By Shelly Westerhausen Worcel Shelly Westerhausen Worcel Shelly Westerhausen Worcel is a Bloomington, Indiana-based food writer and photographer. She shares vegetarian and vegan recipes on her blog, Vegetarian Ventures, and through her Instagram. While she doesn't eat meat, her husband, Wyatt, does—so in her cookbooks, the recipes are vegetarian, but you might see suggestions from Wyatt for how to add shredded chicken, bacon, shrimp or mini meatballs. Midwest Living's Editorial Guidelines Published on August 2, 2023 Print Share White Bean and Dill Dip. Photo: SHELLY WESTERHAUSEN WORCEL/COURTESY OF CHRONICLE BOOKs Hands On Time: 15 mins Total Time: 15 mins Servings: 8 Yield: 2 cups Ingredients 2 cups White Bean Stew ⅔ cup sour cream 4 ounces cream cheese, softened ½ cup packed fresh dill weed, plus more for garnish 1 teaspoon champagne vinegar or rice vinegar ¼ teaspoon salt 2 tablespoons olive oil, plus more for garnish ¼ teaspoon freshly ground black pepper Directions Put the stew in a colander in the sink. Shake the colander to remove excess water and drain for 5 minutes. Transfer to a food processor and add the sour cream, cream cheese, dill weed, vinegar and salt. Turn on the food processor and slowly pour in the oil. Process until smooth and velvety, about 30 seconds. Transfer the dip to a serving bowl. Drizzle with a little more oil and sprinkle with pepper and more dill weed. Serve right away or store in an airtight container in the fridge for up to 2 days. Nutrition Facts (per serving): 163 cal, 14 g fat, 24 mg chol, 8 g carbo, 283 mg sodium, 2 g fiber, 2 g sugar, 3 g pro. Print