White Bean Dip Recipe
This creamy white bean dip blends cannellini beans with fresh lemon, garlic, rosemary, parsley, and olive oil for a bright, savory appetizer. Ready in just 10 minutes, it’s delicious with crostini, crackers, or crisp sliced vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
For the dip
- 2 (15-ounce) cans cannellini beans
- 3 cloves garlic, smashed
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 1 sprig fresh rosemary, leaves only
- ¼ cup loosely packed fresh Italian parsley leaves
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons cold water
For serving
- Crostini, crackers, or bread of choice
- Carrots, celery, and/or cucumber, sliced
Instructions
- Drain and rinse the beans.
Place a fine-mesh sieve or colander over a bowl. Drain the beans, reserving the canning liquid. Rinse and drain the beans, then set them aside.
- Blend the dip.
Add the beans, 2 tablespoons of the reserved bean liquid, garlic, lemon juice, olive oil, rosemary, parsley, salt, pepper, and cold water to a food processor. Blend until creamy and smooth.
- Season and serve.
Taste and adjust the seasoning as desired. Transfer the dip to a serving bowl or platter, drizzle with additional olive oil, and serve with crostini, crackers, bread, or sliced vegetables.
Notes
- Reserve the bean liquid before rinsing; it helps loosen the dip and contributes to a smooth texture.
- Add extra cold water or reserved bean liquid a little at a time if you prefer a thinner dip.
- Adjust the lemon juice, salt, and pepper to taste.
- Store leftover dip in an airtight container in the refrigerator for up to 4 days.
Find it online: https://recipethrive.com/white-bean-dip-recipe/
