White Bean Dip Recipe

White Bean Dip Recipe

There’s something quietly celebratory about a bowl of white bean dip: the warm, herb-split aroma of lemon and rosemary, the gentle garlicky bite, and the creamy, almost silky texture that begs for a chip, crisp vegetable, or warm pita. As you scoop, the dip clings with just the right resistance — velvety but with personality. It’s comfort in a bowl, brightened by fresh parsley and chives, and when walnuts appear, a surprising crunch and nuttiness rounds the experience.

This recipe is perfect for casual get-togethers, a picnic spread, or as an elegant starter on a dinner party table. It’s fast enough for weeknight snacking, healthy enough for a midday lunch with crudités, and festive enough to star on holiday appetizer platters. Make it when you want something satisfying, shareable, and unfussy — and watch people come back for more.

Dish Snapshot

• Prep Time: 10 minutes
• Cook Time: 0 minutes (using cooked/canned beans)
• Total Time: 10 minutes (plus optional chill time)
• Servings: 6
• Difficulty Level: Easy

Nutrition Highlights

Estimated nutrition per serving (1/6 of recipe). These figures are estimates calculated using USDA FoodData Central values for canned/cooked white beans and olive oil; values will vary by exact ingredients and brands.

• Calories: ~195 kcal
• Protein: ~7.5 g
• Carbohydrates: ~20 g
• Fat: ~9.5 g
• Fiber: ~5.5 g
• Sodium: variable — depends on canned beans and added salt (use low-sodium canned beans to reduce sodium)

Notes: These are rounded estimates for the base recipe without optional walnuts. Olive oil contributes most of the fat and calories; white beans supply fiber, complex carbs, and plant protein. For personalized dietary guidance, consult trusted sources such as the USDA FoodData Central and professional health resources (e.g., Mayo Clinic).

Moments to Savor

This white bean dip shines because of its balance: creamy base, bright citrus, and herbaceous lift. It’s the kind of recipe that:

• Brings people together: finger-food friendly and easy to plate for friends and family.
• Fits busy lives: made in minutes with pantry staples (great for last-minute entertaining).
• Offers nutritious satisfaction: beans provide fiber and plant protein, while olive oil supplies heart-healthy monounsaturated fats.
• Works seasonally: cool and bright in summer with herbs and lemon, comforting in colder months when paired with warm pita or roasted vegetables.

Preparation Guide

Ingredients

• 3 cups white beans, cooked (rinsed and well-drained — equivalent to two 15-ounce cans)
• ½ cup chopped parsley (packed)
• ⅓ cup chopped chives (packed)
• 2 garlic cloves
• ¼ cup olive oil (extra virgin)
• Juice of half a lemon (start with less and adjust)
• 1–2 tsp lemon zest (start with 1 tsp)
• 1 tsp dried thyme
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 tsp onion powder (optional)
• 2 tsp fresh rosemary (optional — start small)
• A handful of roasted walnuts (optional — for texture)

Optional ingredients and substitutions

• Swap parsley for fresh basil or cilantro for a different herb profile.
• Use 3 cups cooked navy, cannellini, or great northern beans interchangeably.
• Replace some or all olive oil with 2–3 tbsp tahini for a creamier, nuttier dip.
• For a spicy kick, add ½–1 tsp harissa or a pinch of cayenne.

Step-by-step instructions

1. Prepare your ingredients: rinse and drain the canned beans until water runs clear; chop parsley and chives; zest and juice the lemon; peel garlic.
2. Add to food processor: place beans, parsley, chives, garlic, olive oil, lemon juice (start with half of the indicated amount), lemon zest, dried thyme, salt, black pepper, and onion powder (if using) into a food processor or blender.
3. Start blending: puree for 1–2 minutes, scraping down the sides as needed. For a chunkier dip, blend for about 30 seconds; for ultra-smooth texture, blend longer.
4. Add rosemary and walnuts (optional): if using rosemary, start with 1 tsp and add more to taste. Add walnuts and pulse a few times to incorporate without fully pulverizing — you want bits for texture.
5. Taste and adjust: add more salt for seasoning, lemon juice/zest for brightness, or garlic for depth — adjusting in small increments ensures balance.
6. Chill (optional): enjoy immediately or refrigerate for 1–2 hours to let flavors meld and the dip thicken slightly.
7. Serve and store: serve with pita chips, crackers, or vegetables. Store any leftovers in a covered container in the refrigerator for up to 5 days.

Practical tips

• Avoid overblending if you want texture; use short pulses.
• If the dip is too thick, thin with a splash of water, olive oil, or extra lemon juice.
• If too thin, add a few more beans and pulse until combined.
• Rinse canned beans thoroughly to reduce sodium and improve flavor.

Best Pairings

• Classic: warm pita wedges, pita chips, or toasted baguette slices.
• Fresh: carrot sticks, bell pepper strips, cucumber rounds, and celery.
• Elevated: spread on crostini and top with roasted cherry tomatoes or smoked salmon.
• Sandwich: use as a sandwich spread in place of mayo on wraps or veggie sandwiches.
• Platter: pair with marinated olives, feta (if not keeping vegan), roasted vegetables, and crisp crackers for a mezze board.

Shelf Life & Storage

• Room temperature: Do not leave unrefrigerated for more than 2 hours (standard food-safety guideline).
• Refrigeration: Store in a sealed container for up to 5 days. Stir before serving; you may need to adjust seasoning after chilling.
• Freezer: You can freeze the dip in airtight containers for up to 3 months. Texture may loosen slightly after thawing; stir in a little olive oil or lemon juice to refresh.

Insider Secrets

• Best bean choices: cannellini and great northern beans provide a smooth, mild base; navy beans are slightly creamier. Choose low-sodium canned beans or cook dry beans and control salt.
• Olive oil matters: a good-quality extra virgin olive oil brightens the flavor. Start with less, then add for mouthfeel and richness.
• Aromatic lift: fresh herbs (parsley + chives) are essential for brightness — dry herbs won’t replace them entirely.
• Texture control: pulse walnuts last to retain crunch; if you prefer an ultra-smooth dip, add a splash of warm water while blending to help emulsify.
• Heat: gently roast whole garlic beforehand for a mellow, sweeter garlic flavor if raw garlic is too sharp.

Creative Twists

1. Smoky Red Pepper: Add ½ cup roasted red peppers and ½ tsp smoked paprika; finish with a drizzle of chili oil for depth and color.
2. Lemon-Tahini Boost: Replace half the olive oil with 2–3 tbsp tahini for a creamier, nutty texture and a Middle Eastern twist.
3. Herbed & Bright: Swap rosemary for fresh basil and add 1–2 tbsp finely chopped mint for a summery, herb-forward dip.
4. Spicy Harissa: Stir in ½–1 tsp harissa or a spoonful of chipotle in adobo for a smoky-spicy variation.
5. Walnut-Pesto Mash: Fold in finely chopped roasted walnuts and a spoonful of basil pesto for a rich, textured spread.

All Your Questions Answered

Q: Can I use dried beans instead of canned?
A: Yes — cook and cool them first. Use about 1½ cups dried beans cooked to yield roughly 3 cups cooked beans.

Q: My dip is grainy. How can I fix it?
A: Blend longer for a smoother finish, adding a splash of warm water or more olive oil to help emulsify. A high-speed blender will produce the creamiest result.

Q: How do I make it lower in fat?
A: Reduce the olive oil (try 2 tbsp) and add 2–4 tbsp plain Greek yogurt (if not vegan) or extra beans for creaminess. Use low-fat substitutions cautiously as they can change texture.

Q: Can I make this ahead for a party?
A: Yes — make it up to 48 hours in advance and refrigerate; bring to room temperature and adjust seasoning before serving.

Q: Any ideas for leftover dip?
A: Thin with a little broth or olive oil to make a creamy salad dressing, or use as a spread for sandwiches and wraps.

Conclusion

This white bean dip is a deceptively simple recipe that rewards you with big flavor — bright lemon, earthy beans, fresh herbs, and the luxurious mouthfeel of olive oil. It’s flexible, healthy, and endlessly adaptable to whatever you have on hand. Try it this week and share your tweaks and photos so we can build a community of flavor explorers.

For another inspiring take on white bean dips and different preparation ideas, see the Love and Lemons white bean dip recipe, and for a creamy variation with helpful technique notes, check out the Creamy White Bean Dip from Evergreen Kitchen.

White Bean Dip

---

• Author: recipechangegmail-com
• Total Time: 10 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A creamy and flavorful white bean dip enhanced with fresh herbs, lemon, and olive oil, perfect for sharing at gatherings or as a healthy snack.

---

Ingredients

Scale 1x2x3x

• 3 cups white beans, cooked (rinsed and well-drained — equivalent to two 15-ounce cans)
• ½ cup chopped parsley (packed)
• ⅓ cup chopped chives (packed)
• 2 garlic cloves
• ¼ cup olive oil (extra virgin)
• Juice of half a lemon
• 1–2 tsp lemon zest
• 1 tsp dried thyme
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 tsp onion powder (optional)
• 2 tsp fresh rosemary (optional)
• A handful of roasted walnuts (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare your ingredients: rinse and drain the canned beans until water runs clear; chop parsley and chives; zest and juice the lemon; peel garlic.
2. Add to food processor: place beans, parsley, chives, garlic, olive oil, lemon juice, lemon zest, dried thyme, salt, black pepper, and onion powder into a food processor or blender.
3. Start blending: puree for 1–2 minutes, scraping down the sides as needed. For a chunkier dip, blend for about 30 seconds; for ultra-smooth texture, blend longer.
4. Add rosemary and walnuts (optional): if using rosemary, start with 1 tsp and add more to taste. Add walnuts and pulse a few times to incorporate without fully pulverizing.
5. Taste and adjust: add more salt, lemon juice/zest, or garlic to achieve desired flavor balance.
6. Chill (optional): enjoy immediately or refrigerate for 1–2 hours to let flavors meld and dip thicken slightly.
7. Serve and store: serve with pita chips, crackers, or vegetables. Store leftovers in a covered container in the refrigerator for up to 5 days.

Notes

For personalized dietary guidance, consult trusted sources; adjust seasoning and ingredients based on personal preference.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: Blending
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 195
• Sugar: 0g
• Sodium: 200mg
• Fat: 9.5g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5.5g
• Protein: 7.5g
• Cholesterol: 0mg