White Bean Dip

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.

White bean dip recipe

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.

Creamy white bean dip

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!

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White Bean Dip

rate this recipe:
5 from 90 votes
Prep Time: 5 minutes
Serves 4
This easy white bean dip recipe is flexible, healthy, and delicious! Serve it as an appetizer or enjoy it as a snack with pita chips and fresh veggies.

Ingredients

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.

85 comments

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Rate this recipe (after making it)




  1. Jennifer
    02.27.2024

    5 stars
    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.

    • Phoebe Moore (L&L Recipe Developer)
      03.01.2024

      Hi Jennifer, I’m so glad you enjoyed the dip!

  2. Jeanene
    02.25.2024

    5 stars
    Very good, and so quick and easy to pull together. I will try adding herbs next time and maybe a little more garlic. Delicious!

    • Phoebe Moore (L&L Recipe Developer)
      03.01.2024

      Hi Jeanene, I’m so glad you loved the dip!

  3. Sara
    10.23.2023

    5 stars
    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!

    • Jeanine Donofrio
      10.23.2023

      Hi Sara, aw, thank you for buying the book! I hope you enjoy it! I think the bean dip would freeze just fine.

  4. Beth
    09.14.2023

    Can this be made ahead and frozen?

  5. Linda
    08.29.2023

    5 stars
    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!

  6. Ana
    08.09.2023

    Great recipe! How long can this be kept in the fridge? Thank you.

    • Phoebe Moore (L&L Recipe Developer)
      08.11.2023

      Hi Ana, it will keep for 4 to 5 days in the fridge.

  7. Yo
    08.08.2023

    5 stars
    great lower-calorie alternative to hummus! Super easy using canned beans

    • Phoebe Moore (L&L Recipe Developer)
      08.11.2023

      Hi, I’m so glad you loved it!

  8. Alice
    07.23.2023

    5 stars
    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!

    • Jeanine Donofrio
      07.24.2023

      I’m so glad you’ve enjoyed it!

  9. Laura
    06.30.2023

    5 stars
    I have made this a few times and it is always a hit !

    • Jeanine Donofrio
      07.03.2023

      Hi Laura, I’m so glad you’ve enjoyed it!

  10. Sandy
    06.30.2023

    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.

    • Jeanine Donofrio
      07.03.2023

      Hi Sandy, I’m so glad you enjoyed it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.