Easy White Bean Dip

This easy, creamy White Bean Dip recipe is a fast and flavorful appetizer you can whip up in minutes with some fresh herbs and a couple cans of Cannellini beans! Serve it with some fresh veggies, warm pita, or crackers!

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Creamy 15 Minute 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 White bean dip recipe comes together in just 15 minutes.

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!). And with your trusty food processor, it’s ready in mere minutes.

What goes into the White Bean Dip?

• 1 cup fresh parsley, cilantro, or mixed herbs. I love a 50/50 mix of parsley and cilantro, or a blend or parsley, basil, oregano and mint. This is a great recipe for using up the stems too! They have great flavor, and are well blended. I would avoid bay leaves and sage.
• 2 cloves garlic, peeled.
• 1 medium. lemon, juiced and zested
• 2 15.5 oz cans Cannellini beans, rinsed and drained.
• ½ tsp crushed red pepper flakes. If you are spice-averse, use less, or omit altogether.
• ½ tsp salt.
• ¼ tsp fresh ground black pepper.
• 2 tsp garlic powder.
• ½ tsp onion powder.
• 1 tsp dried oregano.
• ¼ cup olive oil, plus more for serving.

How to make the Cannellini bean dip

1. Clean and roughly chop your herbs and add to the bowl of your food processor with the blade in place, followed by peeled garlic and the zest and juice of 1 lemon. Pulse the herbs, lemon and garlic a few times until the mixture is well ground. 
2. Next, add the 2 cans of rinsed and drained cannellini beans, along with the red pepper flakes, salt, pepper, garlic powder, onion powder, and dried oregano. Pulse a few times, and run the processor until all ingredients are combined. With the food processor running, stream in the olive oil and run until smooth.
3. To serve, 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.

Making the dip your own

Substitutions and Variations

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. I would suggest avodiing sage and bay leaves.

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.

Storing Leftovers

You can make the dip in advance, or store any leftovers in the refrigerator for up to 4 days. If drizzling olive oil over to serve, wait until you are ready to eat.

What to serve with the White Bean Dip

• Fresh veggies, such as carrot sticks, sliced bell pepper, or celery sticks.
• Pita chips.
• Tortilla chips.
• Pita bread.
• Crostini.
• Veggie chips.
• Crackers.

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