Quick White Bean Dip

A bowl of bean dip topped with olive oil and lemon slices.

5 from 1 vote

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.

Prep Time5

Total Time5

Course: Snacks and Appetizers

Cuisine: American

Servings: servings

Calories: 33.9kcal

Author: Sarah Hill

Equipment

1 Food Processor

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!

Video

Notes

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.

Nutrition