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
- 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
- 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.
Lovely fresh dip. I’ve made it a few times now. Thanks
Hi Stacey, so glad you love it!
So good.Iam making this dip now.I never tasted before but I do now.thank you🤩🤩
Delicious! How long will it stay good in the fridge after it’s made?
Hi Megan, this dip keeps well for about 5 days in the fridge!
I put thyme in mine and it was absolutely delicious – so light and fresh and moreish. Thanks for sharing this recipe!
Ooh yum! I’m glad you enjoyed it!
Such an easy recipe – love the lemon flavour. I sprinkled Kalamata olives and fresh parsley on top – soooo good!
If I don’t have fresh basil, how do you think it would be with some pesto instead?
That would be delicious!
This is the second time I have made this dip. I added fresh basil leaves today. Delicious and healthy!
Hi Theresa, I’m so glad you love it!
This dip is awesome! I added an extra clove of garlic, and used 2 tbsp each of fresh rosemary and parsley. It is so easy to make and I love how fresh it tastes compared to store-bought dip.
I’m so glad you loved it!
Can you freeze this dip? I’m going away and would love to make it ahead of time and have it ready to serve!
yep! I think it freezes well.
Today will be the 3rd time I’ve used this recipe. I used to like to throw everything but the kitchen sink in a recipe but now I like the simplicity of a recipe and being able to taste all the ingredients. Thank you.
Love this dip! I was desperate and needed something for my fresh veggies. I didn’t have time to go to the store. I was so happy to find this recipe because it is simple, easy and I had every ingredient! Most of all, it is delicious. Thank you!
If using canned beans, do you still have to cook first? Or just rinse and drain?
No, just rinse and drain and they’re ready to go.
can you use canned cannellini beans?
SO GOOD! I used the Whole Foods branded Greek infused olive oil, and some crushed up dried rosemary. Dipped some Late July multigrain chips in it. Do I need to refrigerate it? I do like it warm!
I’m so glad you enjoyed it! Yes, store it in the fridge.
Quick and delicious! I used 1/2 tsp fresh rosemary and 2 TBS fresh Italian parsley.
I’m so glad you enjoyed it!
Made this with fresh thyme. So quick to whizz up and it’s fresh and tasty.
I’m so glad you enjoyed it!
first time making this–delicious and super easy. added extra lemon. everyone gobbled it up
Yum! I used rosemary infused olive oil.