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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.

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

Instructions

  1. Drain and rinse the cannellini beans thoroughly and allow the excess water to drain away.
  2. Add the beans, lemon juice, garlic, parsley, rosemary, salt, black pepper, and optional red pepper flakes to a food processor.
  3. Pulse several times to begin breaking down the beans.
  4. With the food processor running, slowly drizzle in the extra-virgin olive oil.
  5. Add cold water 1 tablespoon at a time while blending until the dip reaches the desired consistency.
  6. Stop and scrape down the sides of the food processor as needed, then continue blending until smooth and creamy.
  7. Taste and adjust the lemon juice, salt, garlic, or black pepper as desired.
  8. Transfer the dip to a shallow serving bowl and create swirls across the surface with the back of a spoon.
  9. Drizzle with additional extra-virgin olive oil and garnish with lemon zest, chopped herbs, black pepper, or red pepper flakes if desired.
  10. 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

Find it online: https://thefamilycooking.com/white-bean-dip-recipe/