White Bean and Chorizo Dip

Navy beans were a staple ration for sailors in the Royal Canadian Navy, and today they’re grown widely in Ontario. This dip blends old-world chorizo with a Canadian staple, giving you layers of smoky, creamy, and spicy flavours in one easy dish. It’s the kind of recipe you’ll bring out at a party and find the jar scraped clean.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves: 6–8

Ingredients

For the bean purée

• 2 cans (400 g each) white beans (butter or navy), drained (reserve a little liquid)

• 2–3 tbsp olive oil

• Juice of 1 lemon

• Salt, to taste

• For the chorizo topping

• 250 g (9 oz) chorizo, diced

• 1 tsp smoked paprika

• ½–1 tsp chili flakes (to taste)

• 2 medium tomatoes, chopped

Method

• Make bean base: In a blender or food processor, purée white beans with a splash of reserved liquid, olive oil, lemon juice, and salt until smooth and creamy. Adjust consistency with more liquid if needed.

• Cook chorizo mix: Heat a skillet over medium heat. Fry diced chorizo until crisp and fragrant. Stir in smoked paprika, chili flakes, and chopped tomatoes. Cook 2–3 minutes until tomatoes soften.

• Assemble: In a jar or serving dish, layer bean purée, then chorizo mix, and finish with another spoonful of bean purée. Swirl or top with extra chorizo for garnish.

• Serve: Enjoy warm or at room temperature with crusty bread, crackers, or tortilla chips.

Variations

• Vegetarian – Replace chorizo with sautéed mushrooms, smoked paprika, and a splash of soy for umami depth.

• Herby Fresh – Add chopped parsley or coriander between the layers for brightness.

• Rustic Spread – Serve the chorizo mix spooned over toast with the bean purée as a base.