White Bean Dip
Updated
Updated
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!
Looking for more ways to use beans? Don’t miss our Three Bean Salad, Rice and Beans, and Texas Caviar.
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Easy White Bean Dip Recipe
My friend Melissa made this white bean dip 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. 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.
Why We Love It
- 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.
- The texture. It’s got a nice creamy texture, similar to that of Hummus.
- It’s nutritious. It’s a healthy, yet super delicious and satisfying vegetarian, vegan, gluten-free, non-dairy, low calorie snack.
Ingredients Needed
This bean dip is made with just a handful of ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Cannellini beans – Our star ingredient. We keep it super simple and use canned, drained and rinsed.
- Garlic – For aromatics and awesome flavor.
- Lemon juice – Use fresh for optimal flavor.
- Olive oil – Give the dip richness and helps make it creamy.
- Herbs – fresh Italian parsley leaves and dried oregano.
- Seasonings – Kosher salt and freshly ground black pepper.
Recipe Variations
- 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.
How To Make Bean Dip
To make this bean dip recipe, you simply place all the ingredients in a food processor, pulse until smooth and combined, then scoop into a bowl and you’re done! For details, follow the steps below included in the printable recipe card. Here are some tips to remember:
- 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 1/4 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.
More Healthier Dip Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
White Bean Dip
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!adapted from Giada De Laurentiis
Just made a trial run at this – I’m bringing an appetizer to my in-laws home on Sunday for Father’s Day. Holy cow, is it yummy!!! (And SO easy!!!) Found my new “go-to” bring-along!!!!
Made this last night for our guests for dinner and it was a HIT! We had some leftover which Ben pretty much licked the bowl clean today. Funny story, though… I woke up a couple of times during the night last night and could smell GARLIC! ha!
I finally got around to making this and can’t believe how much flavor comes from so few ingredients. I’m going to try it as a sandwich spread, too.
That’s how I felt the first time I had it! Now that you mention it, might be good on burgers…
I’m dumb for dip. Thanks for the education. I thought they all had to have sour cream to hold my attention. GREG
I used this recipe for a party last weekend. I made crostini and coated each one generously. It was delish!
I’ve been looking for a white bean dip as good as one I find at Trader Joe’s. They add lots of garlic too, and it’s fantastic!
This would be just perfect to make for lunch tomorrow – I have all the ingredients, thanks!
This is one of my favorite dips! So delicious and fresh!
I love these kinds of dips and so does my son.
Served this for a brunch and everyone loved it. It’s literally the easiest dip ever and tastes so good!
Any kind of dip is lethal for me. The idea of “portion control” completely goes out the window. Bean dip and hummus ….oh my. A serving size is NOT 2 tablespoons…more like 2 tubs.
I know…me too, Rach. I doubled this recipe and still managed to polish most of it off by myself.
This is terrific. My kids even loved it!
Since Jennifer is a self procalimed “Garlaholic,” I’m sure this tasty treat will be showing up at our house very soon.
Hmmm…I guess I should take that as a “hint”. :o)
It’s perfect for Poker night!
Another great recipe from the Sweet Melissa. Gonna add this one to my list for sure!
I’m cohosting a pretty big dinner party next weekend and am in the market for dip recipes. This sounds like a winner to me!
Haha I don’t think I’ve ever smelled like garlic but it would be worth it for a delicious dip like this!
I made this again Wednesday and again over the weekend. In fact, it’s what I’m having for lunch today, with a bag of carrots/cauliflower/broccoli. I don’t know why I didn’t make this more often over the years, instead relegating it to “party appetizer” status. Never again! ;)