Spanish Manchego and Bean Dip with Oven-Baked Crisps

This Spanish snack recipe combines authentic flavors with modern cooking techniques. Ready in 45 minutes, serves 6 people. Serve the creamy dip in a wide, shallow bowl, garnished with the crispy ham crumbles and shaved cheese. Arrange the warm, golden oven-baked potato crisps …

Cuisine: Spanish Type: Snack Time: 45 min Servings: 6 Calories: 396 per serving
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Nutrition Information

Each serving contains approximately 396 calories and 18.0g of protein. Macronutrients include 45.0g carbohydrates and 16.0g fats per serving.

Per Serving

Calories
396
Protein
18.0g
Carbohydrates
45.0g
Fats
16.0g

Total

Calories
2376
Protein
108.0g
Carbohydrates
270.0g
Fats
96.0g

Ingredients

This recipe requires 12 ingredients. All ingredients are commonly available at grocery stores.

  • 2.0 lb Russet Potatoes
    scrubbed clean and thinly sliced into 1/8-inch rounds
  • 30.0 oz Cannellini Beans (White Kidney Beans)
    2 cans (15 oz each), low-sodium, drained and rinsed thoroughly
  • 0.5 cup Plain Greek Yogurt (Non-Fat)
    chilled
  • 3.0 oz Manchego Cheese
    aged 6 months, rind removed and finely grated
  • 2.0 oz Lean Serrano Ham
    thinly sliced, fat trimmed, baked until crispy and crumbled
  • 4.0 tbsp Extra Virgin Olive Oil
    divided use for roasting potatoes and bean dip
  • 1.0 whole Fresh Lemon
    zested and juiced (approx 1 tbsp juice)
  • 1.0 clove Garlic
    peeled and minced
  • 2.0 tbsp Fresh Parsley
    leaves only, finely chopped
  • 1.0 tsp Smoked Paprika (Pimentón)
    plus extra pinch for dusting
  • 1.0 tsp Fine Sea Salt
    divided use
  • 0.5 tsp Black Pepper
    freshly ground

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Preheat oven to 400°F (200°C) and arrange racks in the upper and lower thirds of the oven.
  2. Drain 2 cans of cannellini beans (850g) into a colander and rinse thoroughly with cold water until foam disappears.
  3. Peel and mince 1 garlic clove; zest the lemon and squeeze to yield approx 1 tbsp juice (15ml); finely chop 2 tbsp fresh parsley leaves (8g).
  4. Remove the rind from 3 oz Manchego cheese (85g) and grate finely; separate the 2 oz lean Serrano ham (60g) slices.
  5. Set up the food processor and measure out 4 tbsp olive oil (60ml) for divided use.

2. Potato Preparation

  1. Scrub 2 lb Russet potatoes (900g) thoroughly under running water to remove dirt.
  2. Slice potatoes into very thin 1/8-inch rounds (3mm) using a mandoline or a sharp chef's knife.
  3. Rinse potato slices in a bowl of cold water to release starch, then pat them completely dry with clean kitchen towels.
  4. In a large bowl, toss the dried potato slices with 2 tbsp olive oil (30ml), 0.5 tsp fine sea salt (3g), and 0.5 tsp smoked paprika (1.5g) until evenly coated.

3. Baking Phase

  1. Arrange potato slices in a single non-overlapping layer on two large parchment-lined baking sheets; place ham slices flat on a separate small baking sheet.
  2. Place all baking sheets in the preheated oven; set a timer for the ham.
  3. Bake the ham for approximately 10 minutes until rendered and crispy, then remove from oven and set aside to cool.
  4. Flip the potato slices over and rotate the baking sheets from top to bottom racks.
  5. Continue baking potatoes for another 10-12 minutes until golden brown and crisp.

4. Dip Preparation

  1. While potatoes bake, combine rinsed beans, 0.5 cup Greek yogurt (125g), minced garlic, lemon juice, lemon zest, remaining 2 tbsp olive oil (30ml), and 0.5 tsp black pepper (1g) in the food processor.
  2. Process on high speed until the mixture is smooth and creamy, scraping down the sides as necessary.
  3. Transfer the dip to a mixing bowl and fold in the grated Manchego cheese, reserving a small pinch for garnish.
  4. Taste the dip and stir in the remaining 0.5 tsp fine sea salt (3g) if required.

5. Garnishing and Plating

  1. Crumble the cooled, crispy Serrano ham into small bits using your hands.
  2. Transfer the warm bean dip to a serving bowl and top with the crumbled ham, chopped parsley, and reserved Manchego cheese.
  3. Remove the crisp potatoes from the oven and arrange them on a platter around the dip bowl.

Plating

  1. Spoon the Manchego and bean dip into a wide, shallow serving bowl or a traditional Spanish earthenware cazuela.
  2. Create a rustic swirl in the surface of the dip using the back of a spoon to create grooves for the toppings.
  3. Drizzle a small amount of extra virgin olive oil into the grooves and scatter the crispy Serrano ham crumbles generously over the center.
  4. Dust the surface lightly with smoked paprika and garnish with fresh chopped parsley and a final grating of Manchego.
  5. Arrange the golden oven-baked potato crisps around the bowl on a large wooden board or serving platter for a communal tapas-style presentation.

Family Beverage

Sparkling water with muddled blood orange and fresh mint leaves

Alcohol Beverage

Chilled Albariño white wine or a glass of dry Rosé

Serving Suggestions

Serve the creamy dip in a wide, shallow bowl, garnished with the crispy ham crumbles and shaved cheese. Arrange the warm, golden oven-baked potato crisps around the bowl for dipping.

Notes

Deep-fried kettle chips have been replaced with homemade oven-baked potato crisps to reduce saturated fat and sodium. The dip utilizes a base of blended cannellini beans and Greek yogurt instead of mayonnaise or sour cream, providing a high-protein, fiber-rich alternative. Lean cured ham is baked to render fat and used sparingly as a flavor-enhancing garnish.

Storage

Transfer the bean dip to a sealed airtight container and refrigerate for up to 3 days. Store the crispy ham topping in a separate small container to maintain its texture. Keep the completely cooled potato crisps in an airtight container or paper bag at room temperature for up to 3 days; avoid refrigerating the potatoes to prevent them from becoming soggy.

Freezing

Freeze the bean dip in a freezer-safe container for up to 1 month. Thaw completely in the refrigerator overnight before use. Note that the Greek yogurt may cause slight separation upon thawing; whisk vigorously or blend briefly to restore a smooth, creamy consistency. Freezing the potato crisps is not recommended.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: milk, dairy, sulfites, nightshade. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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