This easy White Bean Dip is creamy, garlicky, and packed with Mediterranean flavor. It’s made in a blender or food processor in about five minutes and serves as a protein-rich alternative to traditional hummus. Smooth and versatile, it pairs wonderfully with fresh vegetables, pita or tortilla chips, and makes a flavorful spread for sandwiches and flatbreads.
If you enjoy hummus and savory spreads, this cannellini bean dip will quickly become a favorite. Using buttery white beans, like cannellini, is the key to a silkier texture compared with chickpea hummus. The recipe is simple enough for a weeknight snack yet elegant enough for guests. Use it as a dip, a bowl topping, or a sandwich spread to add a creamy, savory boost to many meals.
I grew up with Tuscan-style white bean dishes, and that tradition inspired this recipe. White beans are convenient and adaptable—excellent in soups, salads, pastas, and especially in dips where their smooth texture shines.
Ingredients
This recipe uses a handful of pantry staples and a few optional additions. Quantities are provided for a standard batch; adjust to taste.
- White beans – A 15 oz (425 g) can of cannellini beans, drained and rinsed. You can also cook dry beans from scratch; navy, Great Northern, or butter beans make good substitutes.
- Olive oil – 2 tablespoons of extra virgin olive oil for richness. Avocado oil may be used instead if preferred.
- Lemon juice – 1 ½ tablespoons fresh lemon juice plus a little lemon zest to brighten the flavor.
- Garlic – One fresh clove. If needed, ½ teaspoon garlic powder can be used in a pinch.
- Salt and seasonings – Start with ½ teaspoon salt and adjust to taste. Dried herbs such as basil, thyme, or Italian seasoning are optional.
- Iced water – About 2 tablespoons of very cold water helps create an ultra-creamy texture when blended.
How do you make white bean dip?
- Prepare the beans. If using canned beans, drain and rinse well. If using dried beans, soak and cook them until tender and creamy.
- Combine ingredients. Place the beans, garlic, olive oil, lemon juice, lemon zest, and salt in a food processor or high-speed blender.
- Blend to smooth. Begin blending and slowly stream in the iced water. Continue blending until the mixture is very smooth and silky, about 3–4 minutes. Stop to scrape the sides as needed.
- Taste and adjust. Sample the dip and add more salt, lemon juice, or herbs to suit your preference.
- Serve. Transfer to a serving bowl, drizzle with olive oil if desired, and enjoy with vegetables, chips, or as a spread.
Recipe variations
- Herb-enhanced – Add a generous handful of fresh herbs like parsley, basil, chives, or thyme for color and brightness. Basil and toasted pine nuts make a delicious, high-protein alternative to traditional pesto.
- Baked beans – For a richer, slightly roasted flavor, roast the beans for 5–10 minutes before blending. Avoid overbaking so they remain easy to process.
- With tahini – Stir in 2 tablespoons of tahini for a Middle Eastern twist and extra creaminess. To reduce fat, cut back the olive oil to 1 tablespoon.
- Artichoke addition – Blend in ½ cup of cooked or roasted artichoke hearts for a nostalgic, tangy variation.
- Mixed beans – Mix cannellini with chickpeas or other bean varieties for varied texture and flavor.
- Cooked from dry – If using dry beans, soak about ¾ cup overnight, then simmer 45–60 minutes until soft. This yields roughly the same amount as one 15 oz can.
What pairs well with white bean dip?
- As a snack or appetizer – Serve with pita chips, tortilla chips, whole-grain crackers, or crisp vegetable sticks like carrots, celery, and cucumber for a lighter option.
- As a topping – Spoon onto roasted vegetables such as cauliflower or drizzle over warm vegetable “steaks” and salads for extra creaminess and protein.
- As a spread – Use as a sandwich spread on hearty bread with lettuce, tomato, grilled chicken, or avocado for a satisfying lunch.
- In bowls – Add a dollop to grain bowls with brown rice or quinoa, roasted vegetables, and your choice of protein—chicken, salmon, or baked tofu make excellent matches.
Frequently asked questions
Store leftovers in an airtight container in the refrigerator for 4–5 days. Stir before serving and add a splash of water or olive oil if it becomes too thick.
Yes. Cannellini beans give a particularly smooth result, but navy beans, Great Northern beans, or butter beans are good substitutes.
Cannellini are a variety of white bean known for a mild flavor and creamy texture. Other white beans include navy, Great Northern, and baby lima beans.
Yes. Soak dry beans overnight, then simmer until tender. About ¾ cup of dry beans will replace a standard 15 oz can once cooked.
White Bean Dip
Equipment
- Food processor or high-speed blender
Ingredients
- 1 can (15 oz / 425 g) white beans (such as cannellini), drained and rinsed
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- 1 ½ tbsp lemon juice
- ⅓ tsp lemon zest
- ½ tsp salt, or to taste
- 2 tbsp iced water, for a creamier texture
Optional
- Dried herbs such as thyme, basil, or Italian seasoning
Instructions
- Drain and rinse canned beans well. If using pre-cooked dry beans, ensure they are soft and creamy.
- Combine beans, garlic, olive oil, lemon juice, lemon zest, and salt in the food processor or blender.
- Start blending and gradually add the iced water. Blend until very smooth, about 3–4 minutes, scraping the sides as needed.
- Taste and adjust seasoning with more salt or lemon juice if desired.
- Transfer to a bowl, drizzle with olive oil if desired, and serve with vegetables, chips, or as a spread.
Notes
- Beans: Cannellini are recommended for their buttery texture, but other white beans work well too.
- Dry beans: To substitute dry beans, soak ¾ cup overnight and simmer 45–60 minutes until tender. This yields roughly the amount from a 15 oz can.
- Storage: Keep in an airtight container in the fridge for up to 4–5 days. Stir and add a splash of water or olive oil if the dip thickens.