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 and 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, 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
- 1 1/2 cups cooked cannellini beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 small garlic clove
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 2 to 4 tablespoons water, if needed
fresh herbs, optional but suggested:
- 2 tablespoons torn fresh basil leaves
- 2 teaspoons fresh rosemary leaves
Instructions
- In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and pepper until combined. With the food processor running, slowly add the water and process until smooth. Blend in the fresh herbs, if desired.
- Serve with veggies or pita.
Will reduced or no oil work?
Hi Mark – it would, if it’s too thick, add a little water.
I roasted some cherry tomatoes and whole gloves of garlic. Threw the roasted garlic into this spread in place of raw garlic. Topped some toast with the white bean spread, roasted cherry tomatoes, a bit of parmesan… Broiled it to get the cheese slightly melted. Threw fresh basil on top. So. Darn. Good.
Very easy to make, and super tasty. I’ll definitely be making this regularly. Thanks.
Just made this… Really easy and super tasty! Added a little extra lemon and garlic for the hit!
How long will this last in the fridge?
about 5 days
Question: Are we putting both basil AND rosemary in? Or is it a one or the other suggestion?
To me basil is a summer herb and rosemary a winter herb and I’ve never put them together in the same dish but I’m willing to try anything once.
Hi Katie, you could choose one or the other!
This was absolutely amazing! My household loves garlic and so 2 cloves found it’s way into the dip. It worked out superbly! This will absolutely be a staple. So quick, easy, and inexpensive to make. Thanks so much for posting this delicious recipe.
This was awesome!! I put it in a whole grain pita with fresh spinach. It was amazing. I am making my second batch today. I look for quick easy things like this to eat as a vegan! Thank you!
Hi Lacey, I’m so glad you loved it!
Can I make it from the canned cannellini or need to buy fresh ones ?
Canned is great!
This was really great. The lemon zest with the herbs make it so flavorful! Will be my go to for a quick delicious snack recipe,
I’m so glad you loved it!
This is recipe is one of the BEST DIP, what I ever had! Thank you very much for sharing this recipe with us!
I make a dip using the same ingredients, also adding basil and asparagus. I never thought of omitting the asparagus, when I didn’t have any on hand.
I love all things Cannellini beans. This makes the beans the star. I can’t wait to try it.
I might bring this to every party i go to (in 2021)! Even my husband loved it. Ate it with my freshly baked sourdough and some fresh rosemary. Awesome.
Hi Kara, I’m so glad you both loved it!
I’m so glad you enjoyed it!
Hey going to make this tomorrow… what’s the storage and how long does it last in the fridge? Thank you. I love you blog and books
Hi Rachel, I keep it for 3 to 5 days in the fridge. I hope you enjoy!
Holy shit! This was absolutely delicious! I put some dill & parsley in and it turned out great!
To anyone reading this. Freaking make it already～
Ha ha, I’m so glad you loved it so much!
How do you think cumin would be with it?
I think cumin would be great – I’d start with about 1/2 teaspoon.
WOWZERS!!! This recipe is a definite keeper! I cooked my own beans, and as the pot liquor was getting thicker, I wondered if I would still be able to use the beans. I ate a bowl of them while I considered my next move. I ultimately decided to put the beans in the fridge overnight, and try to make this dip the next afternoon. The beans had thickened, but I was not deterred. I added all of the ingredients, except for the lemon zest and water to my food processor, added some water to the container the beans had been in and used 3 tablespoons of it along with 1 teaspoon of herbs de province. Delish!!!
Hi Victoria, I’m so glad you loved it!!
Delicious! I added fresh rosemary, a clove of garlic, and a dash of garlic powder. Left out lemon zest and used slightly less water than called for. Can’t stop eating it on carrots and pita chips! Thanks for a great, easy, healthy dip!