You will love this tasty, versatile White Bean Dip. It's healthy, delicous, and goes with everything! Serve it with your favorite dippers for a healthy appetizer.
This quick, versatile cannellini bean dip tastes marvelous with assorted vegetables. Serve with red, green, and yellow pepper strips, sliced cucumbers, baby carrots, and celery sticks.
How to Make White Bean Dip
- Use food processor to mince garlic.
- Add all ingredients.
- Process until smooth.
- Move to bowl, chill, garnish, and serve.
Full directions for how to make White Bean Dip are in the printable recipe card below.
White Bean Dip FAQs
How can I switch up the flavor of this dip?
One option to switch up your dip is by adding ½ cup of well-drained roasted red peppers. Simply add them to your food processor and blend them in with the rest of the ingredients!
If you don't like spicy hot foods, you can omit the hot sauce in the recipe. In place of the spice, you can add 1 tablespoon of minced fresh dill! This option is really refreshing and tasty.
How long does this dip last?
This bean dip will last for about 1 week in the fridge. Be sure to store it in a tightly sealed container. Don't try to freeze this dip! If you want the dip to last longer, try halving the recipe and making only what you need fresh the day that you'll be eating it.
Explore VegKitchen’s selection of flavorful snacks and dips.
White Bean Dip
- 2 cloves garlic see note
- 15 oz large white beans ex. cannellini; drained and rinsed
- 2 tbsp lemon juice preferably fresh
- 1 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ½ tsp salt or to taste
- ¼ tsp freshly ground black pepper
- 5 drops hot pepper sauce or ¼ tsp chili powder
- optional garnish chopped fresh parsley, black olives, paprika
- Use a food processor to mince your garlic cloves. You can do this by dropping the garlic into your processor's tube with a grating plate attached.
- Add beans, lemon juice, olive oil, cumin, salt, pepper, and hot pepper sauce to your food processor bowl.
- Process until smooth and creamy—about 1–2 minutes—scraping down the sides of the bowl as needed. If the mixture is too thick, thin with 2 tablespoons of water.
- Transfer the white bean dip to a serving bowl. Cover and chill for 1–2 hours before serving. Garnish with parsley, olives, and paprika.
Norene Gilletz is a Canadian food writer and is the leading author of kosher cookbooks in Canada. Visit her extensive food site Gourmania.