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 108 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.


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.


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Rate this recipe (after making it)

  1. Rupa

    How long can you store this in the fridge ?

    • Jeanine Donofrio

      Hi Rupa, up to about 5 days.

  2. Stella Chan

    5 stars
    I was looking for various dips to make for veggies other than the standard ranch dip and hummus and came across this. It is delicious and so easy to Make

    • Phoebe Moore (L&L Recipe Developer)

      Hi Stella, I’m so glad you loved it!

  3. Alan Stamp

    5 stars
    Great dip! After I made a batch of white beans in the slow cooker, I whipped this together and adulterated it a bit by adding some nutritional yeast, rosemary and some mint. I enjoy this warmed up, as well. I love how it can be altered by way of seasonings, so it a versatile and delicious recipe; thanks!

    • Phoebe Moore (L&L Recipe Developer)

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

  4. Char

    5 stars
    This worked out great. Loved it.
    I added extra lemon. Will be making again.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Char, so glad you loved it!

  5. Donna

    5 stars
    I made this dip and spread it on toasted Ezekiel bread topped with a layer of homemade basil pesto. So, so yummy! If I hadn’t eaten a salad first, I would have had 2 sandwiches! Thanks for posting this simple, and satisfying recipe!

    • Jeanine Donofrio

      Hi Donna, I’m so glad you loved it!

  6. Clare

    5 stars
    Absolutely delicious and super easy! Thank you 😊

    • Phoebe Moore (L&L Recipe Developer)

      Hi Clare, so glad you loved it!

  7. Jillian

    4 stars
    Excellent base recipe to adapt to your own flavour preferences. I did find that as directed, it was far too acidic. I added some chicken stock to balance the acidity from the lemon. In future I think adding sauteed onion and garlic in place of raw garlic would add some depth and complexity. I personally would lesson the lemon in future. For herbs I had fresh thyme so used that as well as dried herbs de Provence and paprika. I do think the fresh rosemary and basil would be excellent!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jillian, thanks for sharing your variation! I’m glad you enjoyed the dip.

  8. Deb

    5 stars
    Meant to give it 5 stars

    • Phoebe Moore (L&L Recipe Developer)

      Hi Deb, so glad you enjoyed it! Great idea to use the bean liquid.

  9. Deb

    Delicious. Instead of adding water I added the liquid from the can

  10. Jennifer

    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)

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

  11. Jeanene

    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)

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

  12. Sara

    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

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

  13. Beth

    Can this be made ahead and frozen?

  14. Linda

    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!

  15. Ana

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

    • Phoebe Moore (L&L Recipe Developer)

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

  16. Yo

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

    • Phoebe Moore (L&L Recipe Developer)

      Hi, I’m so glad you loved it!

  17. Alice

    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

      I’m so glad you’ve enjoyed it!

  18. Laura

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

    • Jeanine Donofrio

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

  19. Sandy

    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

      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.