Name: White Bean Dip Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 cans (15 ounces each) cannellini beans, drained and rinsed; 1/4 cup extra-virgin olive oil, plus more for serving; 3 tablespoons fresh lemon juice; 1 small garlic clove; 2 tablespoons chopped fresh parsley; 1 teaspoon fresh rosemary leaves, finely chopped; 1/2 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper; 2–4 tablespoons cold water, as needed; 1/4 teaspoon red pepper flakes, optional; Lemon zest for garnish, optional; Chopped fresh herbs for garnish, optional

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Why You’ll Love This Recipe

I love this White Bean Dip because I can turn a simple can of beans into a creamy appetizer with very little effort. The beans provide a mild base, while lemon, garlic, olive oil, and herbs add plenty of fresh flavor.

I also like that I don’t need complicated ingredients or cooking techniques. Once the beans are drained and rinsed, I simply blend everything together until I reach the consistency I prefer.

The dip is also easy to customize. I can add fresh herbs, roasted garlic, sun-dried tomatoes, spices, or Parmesan depending on the flavor I want.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cans (15 ounces each) cannellini beans, drained and rinsed
1/4 cup extra-virgin olive oil, plus more for serving
3 tablespoons fresh lemon juice
1 small garlic clove
2 tablespoons chopped fresh parsley
1 teaspoon fresh rosemary leaves, finely chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
2–4 tablespoons cold water, as needed
1/4 teaspoon red pepper flakes, optional
Lemon zest for garnish, optional
Chopped fresh herbs for garnish, optional

Directions

I start by draining and rinsing the cannellini beans thoroughly. I let the excess water drain away before adding the beans to my food processor.

I add the beans, lemon juice, garlic, parsley, rosemary, salt, black pepper, and optional red pepper flakes.

I pulse the ingredients several times to break down the beans. I then let the food processor run while slowly drizzling in the extra-virgin olive oil.

I add cold water 1 tablespoon at a time and continue blending until the dip reaches the consistency I prefer. I use less water for a thick spread and a little more when I want a lighter, creamier dip.

I stop the food processor and scrape down the sides as needed. I continue blending until the mixture is smooth and creamy.

I taste the dip and adjust the lemon juice, salt, garlic, or black pepper. If I want a brighter flavor, I add another small squeeze of fresh lemon juice.

I transfer the dip to a shallow serving bowl and use the back of a spoon to create swirls across the surface. I drizzle extra-virgin olive oil over the top and finish it with chopped herbs, lemon zest, black pepper, or red pepper flakes.

I can serve the dip immediately, but I often refrigerate it for about 30 minutes when I have time. I find that this gives the garlic, herbs, and lemon a chance to blend with the beans.

Servings and Timing

This recipe makes approximately 6 appetizer servings, or about 2 cups of dip.

Preparation time: 10 minutes
Blending time: 3–5 minutes
Optional chilling time: 30 minutes
Total active time: about 15 minutes

Variations

For roasted garlic White Bean Dip, I replace the raw garlic with several roasted garlic cloves. I love how roasting gives me a sweeter, softer garlic flavor.

For a sun-dried tomato version, I add several drained oil-packed sun-dried tomatoes before blending. I sometimes use a little of their flavorful oil in place of some of the olive oil.

For an extra-herby dip, I increase the parsley and add fresh basil, thyme, or chives. I adjust the herbs depending on what I already have available.

For a spicy version, I increase the red pepper flakes or add a small amount of cayenne pepper. I can also drizzle chili oil over the finished dip.

For a Parmesan White Bean Dip, I blend finely grated Parmesan into the beans. I reduce the added salt slightly because the cheese contributes additional saltiness.

Storage/Reheating

I store leftover White Bean Dip in an airtight container in the refrigerator for up to 4–5 days. I sometimes drizzle a thin layer of olive oil over the surface before covering it.

The dip can become thicker after refrigeration. I stir in a teaspoon or two of water or olive oil when I want to restore a softer consistency.

I normally serve this dip chilled or at room temperature, so reheating isn’t necessary. I like taking it out of the refrigerator about 15–20 minutes before serving so the texture softens and the flavors become more noticeable.

When I want a warm White Bean Dip, I gently heat it in a small saucepan over low heat while stirring frequently. I add a splash of water if it becomes too thick.

FAQs

What beans are best for White Bean Dip?

I prefer cannellini beans because they have a mild flavor and naturally creamy texture. I can also use Great Northern beans or navy beans when cannellini beans aren’t available.

How can I make White Bean Dip extra creamy?

I blend the beans thoroughly while gradually adding olive oil and cold water. I also make sure the beans are well cooked and soft. For an exceptionally smooth texture, I let the food processor run for an additional minute after the ingredients are fully combined.

Can I make White Bean Dip without tahini?

Yes. I don’t need tahini for this recipe. Unlike hummus, this White Bean Dip gets its creamy texture primarily from the beans, olive oil, and water.

Can I make White Bean Dip ahead of time?

Yes. I can prepare the dip a day or two before serving and keep it covered in the refrigerator. I stir it before serving and add a fresh drizzle of olive oil and herbs to refresh the presentation.

What can I serve with White Bean Dip?

I love serving it with Crostini, toasted pita, pita chips, crackers, cucumber, carrots, celery, and bell peppers. I also spread it on sandwiches and wraps or serve it as part of a mezze or Mediterranean-inspired appetizer platter.

Conclusion

White Bean Dip gives me a quick and easy appetizer using ingredients I often already have in my pantry. Creamy cannellini beans provide the perfect base for bright lemon, fragrant herbs, garlic, and extra-virgin olive oil.

White Bean Dip Recipe

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This White Bean Dip is creamy, savory, and bright, with Mediterranean-inspired flavors from cannellini beans, fresh lemon, garlic, herbs, and extra-virgin olive oil. It is an easy appetizer that pairs beautifully with Crostini, pita, crackers, or fresh vegetables.

Author: Laura
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 6 appetizer servings (about 2 cups)
Category: Appetizer
Method: Food Processor
Cuisine: Mediterranean-Inspired
Diet: Vegan

Instructions

Drain and rinse the cannellini beans thoroughly and allow the excess water to drain away.
Add the beans, lemon juice, garlic, parsley, rosemary, salt, black pepper, and optional red pepper flakes to a food processor.
Pulse several times to begin breaking down the beans.
With the food processor running, slowly drizzle in the extra-virgin olive oil.
Add cold water 1 tablespoon at a time while blending until the dip reaches the desired consistency.
Stop and scrape down the sides of the food processor as needed, then continue blending until smooth and creamy.
Taste and adjust the lemon juice, salt, garlic, or black pepper as desired.
Transfer the dip to a shallow serving bowl and create swirls across the surface with the back of a spoon.
Drizzle with additional extra-virgin olive oil and garnish with lemon zest, chopped herbs, black pepper, or red pepper flakes if desired.
Serve immediately or refrigerate for about 30 minutes to allow the flavors to blend before serving.

Notes

Use less water for a thick spread or additional cold water for a lighter, creamier dip.
For roasted garlic White Bean Dip, replace the raw garlic with several roasted garlic cloves.
For a sun-dried tomato variation, blend in several drained oil-packed sun-dried tomatoes and optionally replace some of the olive oil with their flavored oil.
For an extra-herby dip, increase the parsley and add fresh basil, thyme, or chives.
For a spicy version, increase the red pepper flakes, add cayenne pepper, or drizzle chili oil over the finished dip.
For a Parmesan variation, blend in finely grated Parmesan and reduce the added salt to taste.
Great Northern beans or navy beans can be substituted for cannellini beans.
For an especially smooth texture, continue processing for an additional minute after the ingredients are fully combined.
Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
If the dip thickens after refrigeration, stir in a teaspoon or two of water or olive oil to restore the desired consistency.
Serve chilled or at room temperature, preferably after letting refrigerated dip stand for 15–20 minutes.
Serve with Crostini, toasted pita, pita chips, crackers, cucumber, carrots, celery, bell peppers, sandwiches, wraps, or a Mediterranean-inspired appetizer platter.

Nutrition

Serving Size: 1/3 cup
Calories: 220 kcal
Sugar: 1 g
Sodium: 330 mg
Fat: 11 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9.5 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 6 g
Protein: 8 g
Cholesterol: 0 mg