This simple White Bean Dip recipe comes together in minutes and is a perfect healthy delicious snack. Made with lemon and garlic, it’s an easy homemade appetizer that happens to be vegan too!
I couldn’t believe how much our hotel room smelled like garlic…until I realized it wasn’t the room. It was my skin. Hm.
I washed my hands. Brushed my teeth. Nope. The smell was staying with me. Did I really eat THAT much of this bean dip?
Yes. Yes, I did.
My friend Melissa made this bean dip recipe during a visit to LA. And I’m pretty sure it’s safe to say I sat at the kitchen table 85% of the evening. Eating this dip. Not wanting to ruin my appetite for dinner, I kept pushing the bowl and carrots away from me, “Okay. Last one.” I think I did that about 20 times.
Two days later, after we had all returned home, I begged for the recipe…and was shocked to find the list of ingredients only included 2 cloves of garlic…which tells me I really did eat that much.
I’ve made it myself since then so many times. It’s perfect in the afternoon when I get that uncontrollable urge to snack, usually in the form of cookies.
What Makes This White Bean Dip Recipe So Great?
- It’s so easy and quick to put together. Combine everything together in a food processor, then scoop into a bowl and you’re done!
- This bean dip has the greatest flavors – garlic and lemon, blended together with fresh herbs.
- It’s got a nice creamy texture, similar to that of Hummus.
- It’s a healthy, yet satisfying vegetarian, vegan, gluten-free, non-dairy, low calorie snack.
- Use fresh lemon and garlic as that will really enhance the flavor of this dip.
- This recipe calls for kosher salt, which is less salty than table salt. If you use table salt, start with ¼ teaspoon then taste and add more if needed.
- Be sure and rinse the beans! Beans are canned in water and salt, and while safe to eat it can be sort of gross. Put them in a strainer and run them under cold water until the film is gone.
- Use great white northern beans if you can’t find cannellini beans. They are very similar.
- Roast your garlic before adding it to give a slightly caramelized flavor to this dip.
- Try using thyme or marjoram in place of the oregano to get a slightly different flavor.
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How To Make This Bean Dip Recipe
White Bean Dip Recipe
- 15 ounce can cannellini beans , drained and rinsed
- 2 cloves garlic , minced
- 2 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/4 cup loosely packed fresh Italian parsley leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- Place all of the ingredients in the bowl of a food processor. Pulse until the mixture is smooth and thick. Taste, and adjust seasonings if necessary.
- Transfer the bean puree to a small bowl and serve with pita chips and freshly cut vegetables.
- This recipe calls for kosher salt, which is less salty than table salt. If you use table salt, start with ¼ teaspoon then taste and add more if needed
- Use great white northern beans if you can’t find cannellini beans.
- Try roasting your garlic before adding it to give this dip a slightly caramelized flavor.
adapted from Giada De Laurentiis