White Bean Dip Recipe

There’s something wonderfully comforting about the scent of garlic and lemon brightening a bowl of creamy white beans — a fresh, savory aroma that hints at sunshine and simple pleasures. The first spoonful is silky and herb-forward, with whispers of thyme and rosemary and a gentle zest that wakes your palate. Texture plays a starring role here: velvet-smooth bean purée that can be left slightly rustic for toothsome bites, or blitzed into spreadable luxury. This white bean dip is equal parts cozy and celebratory — perfect for lazy brunches, busy weeknight snacks, impromptu gatherings, or as an elegant starter at holiday tables.

It’s especially ideal when you want something make-ahead and low fuss: blend, chill, and serve. It also plays nicely as a nutritious snack when you’re craving something more substantial than hummus but just as versatile. Read on for the full recipe, smart tips, and creative twists to make it your own.

At a Glance

• Prep Time: 10 minutes (plus optional 1–2 hours chilling)
• Cook Time: 0 minutes (uses cooked or canned beans)
• Total Time: 10 minutes active (1–2 hours if chilled)
• Servings: 6 (as an appetizer / dip serving)
• Difficulty Level: Easy

Nutrition Highlights

Estimated nutrition per serving (one-sixth of the recipe), using low-sodium canned or home-cooked white beans and the ingredient quantities below. These values are approximate and calculated from standard food composition data (USDA FoodData Central and common nutrition databases). If you need precision for medical reasons, use a nutrition calculator with your exact brands.

• Calories: ~200 kcal
• Protein: ~8 g
• Carbohydrates: ~21 g
• Dietary Fiber: ~5.5 g
• Total Fat: ~9.5 g
• Saturated Fat: ~1.3 g
• Sodium: ~200–350 mg (varies widely depending on canned bean brand and rinsing)
• Vitamin/ Mineral highlights: good source of plant protein, fiber, potassium, folate, and iron

Notes:

• Olive oil contributes the majority of fat and heart-healthy monounsaturated fats (see Mayo Clinic guidance on healthy fats).
• Using low-sodium or home-cooked beans reduces sodium substantially. For reference nutrient values, USDA FoodData Central is a reliable source.

Why You’ll Love It

This white bean dip balances ease, flavor, and nutrition. It’s irresistibly creamy and herbaceous — a satisfying savory bite that feels indulgent without being heavy. It’s a social food: perfect for passing around at gatherings, scaling up for parties, or tucking into a picnic basket. Health-wise, it delivers fiber and plant protein that keep you fuller longer, making it a smarter snack choice. Plus, it’s flexible: make it silky-smooth for spreading on crostini or leave a little texture for scooping with crudités. The lemon and garlic lift the beans so the dip never tastes flat; instead, it brightens everything you pair it with.

How to Make White Bean Dip Recipe

Ingredients

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

Substitutions & optional ingredients

• Beans: substitute cannellini, great northern, or navy beans.
• Oil: use light olive oil or avocado oil for a milder olive flavor.
• Herbs: swap chives for green onion; use basil instead of parsley for an Italian twist.
• To make it extra creamy, add 1–2 tablespoons plain yogurt or tahini (will change nutrition).
• For a spicy kick, add ½–1 tsp harissa or cayenne powder.

Directions (step-by-step)

1. Prepare beans: If using canned beans, drain and rinse them well to reduce sodium. Pat lightly to remove excess water.
2. Add to processor: Place the white beans, parsley, chives, garlic cloves, ¼ cup olive oil, lemon juice (start with half of the listed amount), 1 tsp lemon zest, dried thyme, salt, pepper, and onion powder (if using) into a food processor or blender.
3. Start blending: Pulse for 30 seconds, then blend continuously for 1–2 minutes. Scrape down the sides as needed.
   • For a chunkier dip: blend for about 30 seconds total, leaving some texture.
   • For a smooth dip: blend 1–2 minutes until silky.
4. Add rosemary/walnuts (optional): Add the walnuts and pulse a few times to incorporate without pulverizing, or mix in finely chopped rosemary to taste (start with 1 tsp and add up to 2 tsp as desired).
5. Taste and adjust: Check for seasoning. Add more salt for savory depth, more lemon juice and zest for brightness, or an additional garlic clove for pungency.
6. Rest (optional): Enjoy immediately, or refrigerate for 1–2 hours to allow flavors to meld and the dip to thicken.
7. Serve: Transfer to a serving bowl and garnish with a drizzle of olive oil, extra herbs, lemon zest, or chopped walnuts.

Practical tips

• Avoid over-blending if you want some texture — stop early and pulse.
• If dip is too thick, thin with 1–2 tablespoons water or additional lemon juice.
• If too thin, chill in fridge; flavors concentrate and texture firms up.
• Use room-temperature ingredients (especially olive oil and lemon) for best emulsification.

Serving Suggestions

• Serve with pita chips, toasted baguette slices, or vegetable sticks (carrots, cucumber, bell pepper).
• Spread on crostini and top with roasted cherry tomatoes and microgreens for a pretty appetizer.
• Use as a sandwich spread in place of mayo for added protein and flavor.
• Dollop onto grain bowls, roasted vegetables, or grilled fish for Mediterranean flair.
• Pair with a crisp white wine or a citrus-forward sparkling water for casual entertaining.

How to Store

• Room temperature: Not recommended beyond food-safety limits — keep covered and discard if left out over 2 hours (USDA food safety guideline).
• Refrigeration: Store in a covered container in the refrigerator for up to 5 days. Stir before serving; add a splash of lemon or oil if it has thickened too much.
• Freezer: You can freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and stir well before serving. Note: texture can change slightly after freezing; a quick whisk with a tablespoon of water or lemon juice will help reincorporate.

Chef’s Advice

• Bean choice matters: cannellini gives the creamiest, slightly nutty flavor; great northern are mild and smooth. If using dried beans, cook until very tender for best texture.
• Quality olive oil shows up in a small dip — use a fresh, fruity extra-virgin olive oil for the most vibrant result.
• Lemon technique: use both juice and zest. Zest gives aroma and brightens without adding extra acidity.
• Temperature trick: let refrigerated dip sit 10–15 minutes before serving to soften the olive oil and amplify flavors.
• Texture control: for ultra-smooth, press the beans through a fine mesh before blending, or use a high-powered blender.

Creative Twists

1. Smoky Roasted Pepper: Add ½ cup roasted red peppers and ½ tsp smoked paprika for a smoky-sweet version. Garnish with chopped parsley.
2. Herby Tahini: Stir in 1–2 tablespoons tahini and swap rosemary for dill; this makes the dip richer and slightly nutty.
3. Spicy Harissa: Blend in 1 teaspoon harissa paste and top with toasted sesame seeds and scallions for North African heat.
4. Walnut & Lemon Zest Crunch: Fold in toasted chopped walnuts at the end and finish with extra lemon zest for texture and citrus brightness (adds healthy omega-3s).
5. Vegan "Cheesy" Version: Add 1 tablespoon nutritional yeast and a pinch of turmeric for color and umami.

Frequently Asked Questions

Q: Can I use dried beans instead of canned?
A: Yes — cook dried beans until very tender, about 1–1½ hours depending on bean and soaking method. Use the same volume (3 cups cooked).

Q: How do I fix a dip that’s too bland?
A: Add a pinch more salt, more lemon juice/zest for brightness, or an extra garlic clove for depth. Small adjustments make big differences.

Q: Can I make this nut-free?
A: Yes — omit walnuts entirely or substitute pumpkin seeds for crunch.

Q: Is this dip gluten-free and vegan?
A: Yes — as written (without optional yogurt or other non-vegan add-ins), it’s naturally vegan and gluten-free.

Q: Will freezing change the texture?
A: It can slightly alter texture (a little graininess). Stir in a bit of water or lemon juice after thawing to refresh creaminess.

Conclusion

This white bean dip is an effortless way to bring creamy, herby flavor to any table — quick to make, flexible in flavor, and packed with plant-based protein. Give it a try for your next get-together and don’t hesitate to experiment with the variations above. For additional inspiration and similar white bean dip recipes, you might enjoy the fresh take found at Love and Lemons’ white bean dip or the cozy, flavorful version published by The Pioneer Woman’s white bean dip recipe.

If you make this recipe, please share your photos and tweaks — I love seeing how readers make it their own!

White Bean Dip

---

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

Print Recipe

Pin Recipe

Description

A creamy and herb-forward white bean dip, perfect for any gathering or as a nutritious snack.

---

Ingredients

Scale 1x2x3x

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

Cook Mode Prevent your screen from going dark

---

Instructions

1. If using canned beans, drain and rinse them well to reduce sodium.
2. Place the white beans, parsley, chives, garlic cloves, olive oil, lemon juice, lemon zest, thyme, salt, pepper, and onion powder into a food processor.
3. Pulse for 30 seconds, then blend continuously for 1–2 minutes. Scrape down the sides as needed.
4. For a chunkier dip, blend for about 30 seconds total. For a smooth dip, blend 1–2 minutes until silky.
5. Add walnuts and pulse a few times to incorporate or mix in finely chopped rosemary to taste.
6. Check for seasoning and adjust as needed.
7. Enjoy immediately or refrigerate for 1–2 hours to allow flavors to meld.
8. Transfer to a serving bowl and garnish as desired.

Notes

Using low-sodium or home-cooked beans reduces sodium substantially.

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

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 1g
• Sodium: 250mg
• Fat: 9.5g
• Saturated Fat: 1.3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 5.5g
• Protein: 8g
• Cholesterol: 0mg