Make this creamy White Bean Dip recipe when you need an easy and quick appetizer! A great alternative to traditional hummus and the perfect dip when you're low on time. This easy dip is made in 5 minutes with just 4 main ingredients.
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It's time to use that can of beans that's been sitting in your pantry for a few months, yes I'm talking to you. If you also have olive oil, lemons and garlic you're well on your way to making this easy white bean dip!
I love a good dip and the creamy texture of this cannellini bean dip is perfection! This is THE perfect appetizer to whip up for any last-minute get-togethers or an afternoon snack served with rice crackers or veggie sticks.
I'm just a huge fan of beans, I usually always have them in my pantry. The protein in beans makes them great for snacks and easy lunches, like my Mediterranean Bean Salad.
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Why You'll Love this Recipe
- Simple ingredients. Only a handful of common ingredients are needed to make this dip.
- 5-minute recipe. All the ingredients are thrown in a food processor and it's done in just a few minutes.
- Light snack. This is a great everyday dip that makes the perfect afternoon snack!
Ingredients in White Bean Dip
- Cannellini beans. White beans or cannellini beans have a smooth creamy texture and a naturally buttery taste making them the perfect base for a dip.
- Lemon. Lemon juice and zest add a bright, tangy acidity that balances the richness of the beans and olive oil, preventing the dip from being too heavy or bland.
- Garlic. Fresh garlic cloves are a key ingredient in adding depth to the mild flavor of the white beans.
- Olive oil. Olive oil adds a rich silky flavor to the bean dip.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Add fresh herbs. Add a little complexity to the dip by adding a few sprigs of fresh rosemary or fresh thyme.
- Garlic preparation. For a more subtle garlic flavor, roasted garlic cloves mellow the sharpness and add a sweet, caramelized note.
- Add spices. Add a sprinkle of paprika or some red pepper flakes for added heat.
- Variations of beans. Try using other white beans like navy beans or butter beans, or try a spicy black bean dip!
Instructions
- Step 1: Add the beans, olive oil, lemon juice and zest, garlic and salt to the bowl of a food processor or high-powered blender. Blend for about 30 seconds.
- Step 2: Slowly pour in the water and pulse until the dip is smooth in texture. Add more salt and lemon to taste. Serve and enjoy!
Sarah's Favorite
Food Processor
When I need to chop, blend, pulse or shred cheese I use my go-to food processor.
Sarah's Top Tips
- Use high-quality olive oil. Choose a good extra virgin olive oil for the best flavor. Its rich, fruity taste will make a noticeable difference.
- Use freshly squeezed lemon juice and fresh lemon zest to get the brightest and most vibrant citrus flavor.
- Use a food processor or high-speed blender to achieve a smooth, creamy consistency. If the dip is too thick, add a bit of water, olive oil, or reserved bean cooking liquid until you reach the desired texture.
- Taste and adjust the seasoning with salt, pepper, and lemon juice. Proper seasoning is key to a flavorful dip.
- Chill before serving. Let the dip chill in the refrigerator for at least an hour before serving. This allows the flavors to meld and develop.
- Garnish. Before serving, drizzle a bit more olive oil on top, sprinkle with more lemon zest, and add a few whole beans for texture and visual appeal.
Serving
Before serving, drizzle a bit more olive oil on top, sprinkle with more lemon zest, and add a few whole beans for texture and visual appeal.
Serve this White Bean Dip with vegetables, crackers, chips, or use it as a white bean spread on sandwiches! This recipe is perfect for hosting or bringing to a party and it takes almost no time at all.
It's also just a great snack to have in the fridge to grab and go!
Storage
Store the dip in an airtight container in the refrigerator for 3-4 days. Stir well before serving again.
You can freeze the bean dip for a few months in a freezer-safe container. Allow it to thaw in the fridge before eating again!
More Dips to Try
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Quick White Bean Dip
See the full post for extra tips and photos
Ingredients
- 1 (15 ounce) can cannellini beans, drained & rinsed
- ½ large lemon, juiced
- 1 tablespoon lemon zest
- 1 small garlic clove, peeled
- 1-2 teaspoons salt
- 2 tablespoons extra virgin olive oil
- ¼ cup water
Instructions
- Add all of the ingredients, aside from the water to a food processor or high-powered blender. Blend for 30 seconds.
- Slowly pour in the water in 1-tablespoon increments and pulse until the dip is smooth and creamy.
- Taste and add more salt or lemon juice. if necessary. Serve with your favorite chips or vegetables and enjoy!
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
No spam ever. Just cozy, delicious recipes.
Sarah's Tips
- Use high-quality olive oil. Choose a good extra virgin olive oil for the best flavor. Its rich, fruity taste will make a noticeable difference.
- Use freshly squeezed lemon juice and fresh lemon zest to get the brightest and most vibrant citrus flavor.
- Use a food processor or high-speed blender to achieve a smooth, creamy consistency. If the dip is too thick, add a bit of water, olive oil, or reserved bean cooking liquid until you reach the desired texture.
- Taste and adjust the seasoning with salt, pepper, and lemon juice. Proper seasoning is key to a flavorful dip.
- Chill before serving. Let the dip chill in the refrigerator for at least an hour before serving. This allows the flavors to meld and develop.
- Garnish. Before serving, drizzle a bit more olive oil on top, sprinkle with more lemon zest, and add a few whole beans for texture and visual appeal.
- Store the dip in an airtight container in the refrigerator for 3-4 days. Stir well before serving again.
David says
Delicious and really easy to make and healthy as well
Linda Krahenbuhl says
can this hummus be frozen? Don't always get it eaten in that short of time.
Sarah Hill says
Hi Linda, yes you can freeze it for a few months in a freezer-safe container or bag. Just allow it to thaw in the fridge overnight before eating! I'll add this tip into the post, thanks!