This creamy White Bean Dip is a flavor-packed delight that comes together in just five minutes. Silky smooth with a hint of garlic and lemon, it’s perfect for dipping, spreading, or even dolloping on salads.
The velvety texture pairs beautifully with crunchy veggies or warm pita, making it a versatile crowd-pleaser for any occasion.
Packed with protein and fiber, this dip is as nourishing as it is delicious. Its bright, zesty notes balance the rich creaminess of the beans, creating a harmony of flavors that’s both satisfying and refreshing.
Whether you’re hosting a gathering or need a quick snack, this effortless recipe is your go-to for a healthy, flavorful bite.
Ingredients for Creamy White Bean Dip
- 1½ cups cooked cannellini beans (drained and rinsed; canned works great!)
- 2 tablespoons extra-virgin olive oil (use high-quality for best flavor)
- 2 tablespoons fresh lemon juice (about ½ a lemon)
- ½ teaspoon lemon zest (optional, but adds brightness)
- 1 small garlic clove (adjust to taste)
- ½ teaspoon sea salt (or to taste)
- Freshly ground black pepper (a few grinds)
- 2 to 4 tablespoons water (if needed for consistency)
- Optional fresh herbs:
- 2 tablespoons torn fresh basil leaves
- 2 teaspoons chopped fresh rosemary leaves
Step-by-Step Instructions
- In a food processor, combine the cannellini beans, olive oil, lemon juice, lemon zest, garlic, salt, and a few grinds of black pepper. Pulse until the mixture is well combined.
- If the dip is too thick, slowly add 2 to 4 tablespoons of water while the food processor is running. Process until the dip reaches your desired smoothness.
- For added flavor, blend in the fresh basil and/or rosemary (if using). Pulse a few times to incorporate the herbs evenly.
- Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed.
- Transfer the dip to a serving bowl and pair with fresh veggies, pita bread, or your favorite dippers. Enjoy immediately or store in the fridge for up to 3 days.
Perfect Pairings: Serving Suggestions
This creamy White Bean Dip is incredibly versatile! Serve it with fresh veggies like carrot sticks, cucumber slices, or bell pepper strips for a healthy snack. For a heartier option, pair it with warm pita bread, crackers, or even toasted baguette slices. It also makes a fantastic spread for sandwiches or wraps!
Storage Tips: Keep It Fresh
Store your White Bean Dip in an airtight container in the refrigerator for up to 4 days. If it thickens over time, simply stir in a splash of water or olive oil to restore its creamy texture. This dip doesn’t freeze well due to the fresh herbs, so enjoy it fresh for the best flavor!
Flavor Twists: Recipe Variations
Want to mix things up? Try adding roasted red peppers or a pinch of smoked paprika for a smoky twist. For a tangier kick, swap the lemon juice for apple cider vinegar. If you’re feeling adventurous, blend in a handful of sun-dried tomatoes or a dollop of tahini for extra depth.
Quick Tips: Time-Saving Hacks
Short on time? Use canned cannellini beans instead of cooking them from scratch—just rinse and drain them well. To save even more time, prep your garlic and herbs ahead of time and store them in the fridge. This dip comes together in just 5 minutes, making it a go-to for busy days!
White Bean Dip
Equipment
- food processor
Ingredients
- 1½ cups cooked cannellini beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- 1 small garlic clove
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 to 4 tablespoons water, if needed
Optional fresh herbs:
- 2 tablespoons torn fresh basil leaves
- 2 teaspoons chopped fresh rosemary leaves
Instructions
- In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and several grinds of pepper until combined.
- If the bean dip is too thick, slowly add the water with the food processor running. Process until smooth.
- Blend in the basil and/or rosemary, if desired.
- Serve with veggies or pita.