White Bean Dip is an easy appetizer or snack you can whip up in minutes. It’s a delicious alternative to hummus with a fresh Italian flavor.
White bean dip is a recipe you should always have in your back pocket. The prep work is a breeze, and the results taste amazing! It’s the type of snack that makes you eat more veggies, so you may always want to keep a stash in your fridge.
Dress it up with fresh herbs like basil, thyme, oregano, or dill, or keep it simple with salt and black pepper. Either way, it’s delicious.
Ingredients You’ll Need
Use soft white beans such as Great Northern Beans, cannellini beans, or navy beans for the creamiest results. Chickpeas will not create the same texture, so save those for hummus, which gets its silky texture by adding tahini.
Paired with extra virgin olive oil, lemon juice, garlic, and fresh rosemary, this recipe is loaded with flavor. If you’re not a fan of raw garlic, you can always use roasted garlic. (Roasting tips below!)
How to Make White Bean Dip
Drain and rinse a 15-ounce can of white beans in a fine mesh strainer, then add them to a blender or food processor fitted with an S blade.
Add the olive oil, lemon juice, garlic, salt, freshly minced rosemary, and one tablespoon of water. Secure the lid and process until the beans start to break down.
You may need to add another tablespoon or two of water and continue blending until the bean dip has a smooth and creamy texture.
Taste and make any adjustments as needed.
If you don’t plan on serving it immediately, the flavor will continue developing when stored in the fridge. When you’re ready to serve, transfer the white bean dip to a serving bowl and drizzle with olive oil.
For an easy snack platter, serve it with toasted pita chips, crackers, cucumbers, and carrots!
Frequently Asked Questions
You can store leftover white bean dip in an airtight container for up to 5 days. Use it as a spread for sandwiches and wraps or a healthy dip throughout the week.
For a more mild garlic flavor, you can make roasted garlic by preheating the oven to 400ºF. Roast individual garlic cloves by drizzling them with olive oil and wrapping them in a foil pouch. Place the pouch on a baking sheet and bake until the garlic is very soft and easily pierced with a fork, about 30 minutes. Since the garlic will have a more mild flavor, you may want to use more than one clove in this recipe. Feel free to add it to taste!
White Bean Dip
- 1 (15 oz.) can white beans , drained and rinsed
- 2 tablespoons extra virgin olive oil
- 4 teaspoons lemon juice
- 1 small garlic clove , minced
- ½ teaspoon fine sea salt
- ½ teaspoon freshly minced rosemary (or other fresh herb)
- In a blender or the bowl of a food processor fitted with an S blade, add the drained beans, olive oil, lemon juice, minced garlic, salt, rosemary, and 1 tablespoon of water. Secure the lid and process until the beans start to break down.
- If the dip isn't looking smooth, add more water 1 tablespoon at a time, and blend again. The dip should look silky smooth after 1 to 2 tablespoons of added water, but this will vary on the bean & how well they were drained.
- Taste the dip and make any adjustments you like. You can add more lemon juice or lemon zest for a tart flavor, or add black pepper or crushed red pepper flakes for more spice.
- Transfer the dip to an airtight container and store it in the fridge until you're ready to serve it. It will keep well in the fridge for up to 5 days.
If you try this white bean dip recipe, please leave a comment and star rating below, letting me know how you like it.