Share this recipe!

When I dip, you dip, we dip! Everyone loves a creamy dip at a party. Bursting with fresh flavor, this Quick and Easy Garlic & Herb White Bean Dip comes together in less than 20 minutes and suites all palates from vegan to the staunchest carnivore. And it’s healthy, too!


A staple in my repertoire nowadays, I first made this dip for a holiday get-together with my boyfriend’s family. Hard-pressed to make an appetizer that would please both his vegan family members and carnivores alike, I turned to my pantry homies- the canned bean. Remembering a delightfully creamy and flavorful white bean dip my boyfriend, some friends and I tried at a local brewery one weekend, I decided to do one of my favorite things and try to recreate a dish I had out from taste memory alone. And if I do say so myself, I came pretty damn close.

Herb White Bean Dip

This zippy, herb-packed dip is my go-to when I am looking for a quick and easy last-minute snack for guests, or am asked to bring a dip or app to a party. With bright flavor from the fresh herbs and lemon and richness from the garlic and olive oil, this Quick and Easy Garlic and Herb White Bean Dip comes together in a flash, yet makes a great appetizer for any event- from a swanky dinner party to a casual tailgate. Serve it with some fresh vegetables, assorted crackers or some warm pita wedges, and you’ve got yourself a crowd-pleasing, healthy appetizer that suits carnivores and vegans alike, for pennies on the dollar (Canned beans are CHEAP!, that’s why they’re my homies). And with your trusty food processor, it’s ready in mere minutes.

Herb White Bean Dip

Can I sub in a different kind of bean?

My go-to for this recipe is cannellini beans, but in a pinch, I have used canned great northern beans and gotten similar results. I would stick with a white bean, or possibly even a pinto bean or garbanzo.

Can I switch up the herbs?

Go nuts! I love to use whatever I am growing in my garden at the time, or extra herbs I have on hand leftover from recipes I need to use up. Cilantro, Parsley, and Basil are my go-to herbs for this recipe but you could add in some fresh Rosemary or Mint, or even Tarragon. Just keep in mind that some herbs are stronger than others, such as Rosemary or Oregano, so use those sparingly.

Can I use dry beans instead of canned?

You could definitely use dry beans cooked to the package directions if you like, just be sure to cool them completely.

Easy Garlic & Herb White Bean Dip

Quick and Easy, Vegetarian, Vegan, Appetizers, Recipes
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Servings: 8


  • 2 15.5 oz cans Cannellini beans, rinsed and drained
  • 1 lemon, juiced and zest
  • 3 cloves garlic, peeled
  • 2 cups fresh herbs, Parsley/Cilantro and Basil used here- with a small pinch of Oregano
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1 tsp Trader Joe's 21 Seasoning Salute*
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 cup olive oil, plus more for serving


  • Prep your produce: Clean and roughly chop your herbs and add to the bowl of your food processor with the blade in place, followed by 3 cloves of peeled garlic and the zest and juice of 1 lemon. Pulse the herbs, lemon and garlic a few times until the mixture resembled a pesto or chimichurri.
  • 2. Once the herbs, lemon, and garlic are processed, add the 2 cans of rinsed and drained cannellini beans, along with the dry herbs and olive oil. Pulse a few times and run the processor until all ingredients are combined and beans have a smooth, silky texture, streaming in more olive oil with the motor running if the mixture seems a bit too coarse/dry.
  • 3. Remove dip to a serving bowl and drizzle with olive oil and garnish with fresh herbs. Serve with raw vegetables, crackers, or warm pita wedges.

Fresh mint, tarragon, chives or Rosemary also work great here. Steer clear of Sage for this recipe.
Equal parts Dry Basil and Oregano are also great if you don’t have the Trader Joe’s 21 Seasoning Salute

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.