You only need 4 ingredients and 5 minutes to make this creamy white bean dip! Served with pita chips and veggies, it's a delicious snack or appetizer.
If you have cannellini beans, olive oil, and a lemon in your kitchen, you’re well on your way to making this white bean dip recipe. My advice? Go for it! It comes together in seconds in the bowl of a food processor, and it’s absolutely delicious. Lemon juice and zest fill it with bright flavor, olive oil adds richness, and the white beans blend into smooth and creamy perfection. Once you have it on hand, you’ll find yourself scooping it up with carrot sticks and pita chips, slathering it onto sandwiches, dolloping it onto bowls, or (like me) eating it by the spoonful out of the fridge! Trust me, you want to try this recipe ASAP.
White Bean Dip Recipe Variations
I love this simple, lemony white bean dip recipe as written, but feel free to use it as a blank canvas! Here are a few of my favorite variations:
- Herb it up! I love this fresh twist! I like to blend in basil or rosemary, but other fresh herbs like tarragon, parsley, thyme, mint, dill, or chives would be great too. Dried herbes de Provence would also be a lovely addition.
- Go the garlic route. Add 1 garlic clove to the food processor along with the other ingredients, or use roasted garlic! To make it, slice 1/4 inch off the top of a head of garlic. Place it cut-side-up on a piece of foil, drizzle it with olive oil, and sprinkle it with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes at 350°F, or until the garlic cloves are deeply golden brown and tender. Let it cool slightly, and then add 1 clove at a time to the dip, blending in more to taste.
- Cook the beans yourself. If you have the time, cooking your own beans is totally worth it. You can amp up their flavor by simmering them with an onion, garlic, herbs, or dried chiles, and you can control their final texture. For this recipe, I like to cook them until they’re very soft and almost falling apart. Drain them and allow them to cool slightly before you blend up the dip, but don’t toss the bean liquid! Use it instead of the water in this recipe to add delicious depth of flavor.
How to Serve White Bean Dip
This white bean dip recipe is a fantastic party appetizer! When I’m hosting, I often serve it with fresh veggies, crackers, and baguette as part of a loaded crudité platter.
But because this recipe is so easy to make, it’s also a great everyday dip. Keep it on hand to eat as a snack with veggies and pita chips, slather it onto a veggie sandwich, scoop it into a pita with crispy baked falafel, or add it to any grain bowl for extra protein.
More Favorite Dip Recipes
If you love this white bean dip, try one of these easy dip recipes next:
Then, find more delicious appetizers here!
White Bean Dip
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.
Really nice. I added fresh parsley. Was a hit at the picnic.
I’m so happy to hear that!
How long can you store this in the fridge ?
Hi Rupa, up to about 5 days.
I was looking for various dips to make for veggies other than the standard ranch dip and hummus and came across this. It is delicious and so easy to Make
Hi Stella, I’m so glad you loved it!
Great dip! After I made a batch of white beans in the slow cooker, I whipped this together and adulterated it a bit by adding some nutritional yeast, rosemary and some mint. I enjoy this warmed up, as well. I love how it can be altered by way of seasonings, so it a versatile and delicious recipe; thanks!
Hi Alan, I’m so glad you loved the dip!
This worked out great. Loved it.
I added extra lemon. Will be making again.
Hi Char, so glad you loved it!
I made this dip and spread it on toasted Ezekiel bread topped with a layer of homemade basil pesto. So, so yummy! If I hadn’t eaten a salad first, I would have had 2 sandwiches! Thanks for posting this simple, and satisfying recipe!
Hi Donna, I’m so glad you loved it!
Absolutely delicious and super easy! Thank you ?
Hi Clare, so glad you loved it!
Excellent base recipe to adapt to your own flavour preferences. I did find that as directed, it was far too acidic. I added some chicken stock to balance the acidity from the lemon. In future I think adding sauteed onion and garlic in place of raw garlic would add some depth and complexity. I personally would lesson the lemon in future. For herbs I had fresh thyme so used that as well as dried herbs de Provence and paprika. I do think the fresh rosemary and basil would be excellent!
Hi Jillian, thanks for sharing your variation! I’m glad you enjoyed the dip.
Meant to give it 5 stars
Hi Deb, so glad you enjoyed it! Great idea to use the bean liquid.
Delicious. Instead of adding water I added the liquid from the can
I made a huge pot of great northern beans the other day and was searching for ways to use them….this bean dip is yummy and nourishing.
Hi Jennifer, I’m so glad you enjoyed the dip!
Very good, and so quick and easy to pull together. I will try adding herbs next time and maybe a little more garlic. Delicious!
Hi Jeanene, I’m so glad you loved the dip!
Made this today and it is delicious!
It is only the two of us and I’m wondering if I can freeze some for later?
Bought your cookbook too, love it!
Hi Sara, aw, thank you for buying the book! I hope you enjoy it! I think the bean dip would freeze just fine.
Can this be made ahead and frozen?
Turned out great! Loved the lemony flavor. Just sprinkled some fresh thyme leaves on top for garnish. Served with gluten free crackers and veggies for a gluten and dairy free guest, but everyone loved it!
Great recipe! How long can this be kept in the fridge? Thank you.
Hi Ana, it will keep for 4 to 5 days in the fridge.
great lower-calorie alternative to hummus! Super easy using canned beans
Hi, I’m so glad you loved it!
Such a great recipe. Easy an quick. You can add anything to change the flavour profile. I added parsley, basil, tahini and jalapeño. So good!
I’m so glad you’ve enjoyed it!
I have made this a few times and it is always a hit !
Hi Laura, I’m so glad you’ve enjoyed it!
I made this recipe with slight changes such as omitting the garlic and using canned cannellini beans – came out perfect! I will be remaking this again as I’m sure the bean dip won’t last long.
Hi Sandy, I’m so glad you enjoyed it!