White Bean Dip Recipe

Imagine opening a jar of fresh herbs and being greeted by the bright, citrusy perfume of lemon, a whisper of garlic, and the earthy, creamy scent of white beans—this dip smells like sunshine wrapped in comfort. The first bite is silken and slightly nutty, softened by the olive oil and brightened by lemon zest; a firm but tender texture gives way to a silky finish. It’s satisfying, uncomplicated, and somehow festive—perfect for the moment you want something wholesome on the table without hours in the kitchen.

This white bean dip is perfect for casual gatherings, afternoon nibbling, or as a make-ahead component for weeknight dinners. It’s light enough for spring and summer entertaining, cozy enough for autumnal boards with roasted vegetables, and quick enough to throw together when guests text “we’re 30 minutes away.” It’s also a great option for anyone seeking plant-forward snacks that don’t skimp on flavor.

Dish Snapshot

• Prep Time: 10 minutes
• Cook Time: 0 minutes (uses cooked/canned beans)
• Total Time: 10 minutes (+ chilling time if desired)
• Servings: 8 (about 2–3 tablespoons each; adjust as desired)
• Difficulty Level: Easy — blender or food processor required

Nutrition Highlights

Nutrition estimates per serving (based on 8 servings per recipe). Values are approximate and calculated using USDA FoodData Central values for cooked white/cannellini beans and olive oil; actual numbers will vary by brand and whether optional ingredients (walnuts) are added.

Per serving (estimate):

• Calories: ~145 kcal
• Protein: ~5.6 g
• Carbohydrates: ~15 g
• Dietary Fiber: ~4.1 g
• Total Fat: ~7.1 g
• Saturated Fat: ~0.9 g
• Sodium: variable — depends on canned bean brand and rinsing (see notes)

Notes on these numbers:

• The bulk of calories and protein come from the beans; the olive oil contributes most of the fat and calories. These estimates assume rinsed canned or cooked white beans and no optional walnuts. If you add a handful of walnuts, expect about +50–100 kcal and +5–10 g fat per serving depending on how many you add.
• For precise figures tailored to your ingredients, check nutrition labels and consult USDA FoodData Central or similar government nutrition databases. Rinsing canned beans can reduce sodium significantly—if sodium is a concern, use low-sodium canned beans or cook dried beans from scratch.

Why You’ll Love It

This dip shines because it balances flavor, texture, and convenience:

• Flavor: Bright lemon and fresh herbs cut through the bean’s earthiness for a lively, layered taste. Garlic and optional onion powder add savory depth.
• Texture: Smooth yet substantial—blend less for a chunkier spread, more for velvety hummus-like creaminess.
• Ease & Speed: Ready in around 10 minutes with pantry staples; a smart, upscale-feeling option that’s actually very simple.
• Social & Seasonal: It’s crowd-friendly for parties and adaptable for seasons—serve cold in summer, bring to potlucks year-round, or tuck into a cozy board for fall gatherings.
• Health benefits: High in plant protein and fiber, and rich in heart-healthy monounsaturated fats from extra virgin olive oil.

Preparation Guide

Ingredients

• 3 cups white beans, cooked, rinsed and well-drained (approximately two 15-ounce cans)
• ½ cup chopped parsley (packed)
• ⅓ cup chopped chives (packed)
• 2 garlic cloves (adjust to taste)
• ¼ cup extra-virgin olive oil
• Juice of half a lemon (start with less, adjust to taste)
• 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, finely chopped (optional; start with 1 tsp)
• A handful of roasted walnuts (optional — for texture and nuttiness)

Substitutions and notes:

• Beans: Cannellini, Great Northern, or Navy beans all work well. If using dried beans, cook until tender before measuring 3 cups.
• Herbs: Swap parsley and chives for a mix of basil and dill for a different herb profile.
• Oil: Use avocado oil for a milder flavor; reduce quantity slightly for lower fat.
• Lemon: Use 1 tbsp bottled lemon juice if fresh isn’t available, but reduce zest if using bottled juice.
• Walnuts: Substitute toasted almonds or pumpkin seeds for crunch.

Step-by-step Instructions

1. Prep: If using canned beans, drain and rinse thoroughly under cold water to reduce sodium and any metallic can taste. Drain well. Chop parsley, chives, and any optional herbs.
2. Add to food processor: Place the beans, parsley, chives, garlic, olive oil, lemon juice, lemon zest (start with 1 tsp), dried thyme, salt, black pepper, and optional onion powder and rosemary (start small) into a food processor or blender.
3. Pulse & puree: Pulse for several 20–30 second bursts, then puree for 1–2 minutes, scraping down the sides as needed. For a chunkier dip, blend for 30 seconds total; for very smooth, blend longer (up to 2 minutes).
4. Add walnuts (optional): Add the roasted walnuts and pulse a few times until incorporated but still a bit chunky—don’t overblend them completely.
5. Taste & adjust: Taste and adjust seasoning—more salt for saltiness, extra lemon juice/zest for tang, or another garlic clove for depth. If the dip is too thick, add 1 tsp olive oil or a little water at a time until desired consistency is reached.
6. Chill or serve: Enjoy immediately or refrigerate for 1–2 hours to let flavors meld and the dip thicken.
7. Store: Save in a covered container in the refrigerator for up to 5 days (see storage section below).

Practical tips:

• Avoid over-pureeing if you want some body; overmixing can make the dip gummy.
• Use fresh lemon zest for best brightness—zest adds volatile oils that boost aroma.
• If your blender struggles, add a tablespoon of water or oil to help it process smoothly.

Best Pairings

• Classic: Pita chips, warm pita bread, or toasted baguette slices.
• Veg-forward: Raw vegetables—carrot sticks, cucumber rounds, bell pepper strips, cherry tomatoes.
• On a board: Pair with olives, roasted red peppers, marinated artichokes, and cured meats for a Mediterranean spread.
• Sandwich spread: Use as a creamy layer in veggie or chicken sandwiches and wraps.
• Breakfast twist: Dollop on avocado toast for a protein-rich morning boost.
• Wine pairing: A crisp Sauvignon Blanc or a light-bodied rosé complements the lemony herb notes.

Keeping it Fresh

Room temperature:

• Not recommended to leave the dip out more than 1–2 hours (standard food-safety guidance) — discard if left longer, especially in warm conditions.

Refrigeration:

• Store in an airtight container for up to 5 days. Before serving again, stir and taste—freshen with a squeeze of lemon or a drizzle of olive oil if it seems muted.

Freezer:

• Freezing is possible but may change the texture slightly. Freeze in a sealed container for up to 2 months. Thaw in the refrigerator overnight and stir vigorously (or re-blend briefly) to restore creaminess.

Chef’s Advice

• Herb technique: Pack parsley and chives tightly when measuring for consistent flavor; for a brighter herb flavor, add half at blending and fold in the rest chopped for fresh bursts.
• Texture control: If you prefer ultra-smooth, use a high-speed blender and add a tablespoon of water or oil to reach silky consistency. For rustic texture, use a pulse-only approach.
• Salt mindfully: Because canned beans can vary in sodium, start with less salt and add more after tasting. Rinsing beans reduces sodium substantially.
• Aroma boost: Toast the chopped rosemary or garlic lightly in a dry skillet for 30–45 seconds to release oils before adding for a deeper fragrance (optional).

Fun Flavor Ideas

1. Smoky Roasted Red Pepper: Add ½ cup roasted red peppers and ½ tsp smoked paprika; omit rosemary. Serve with grilled flatbread.
2. Lemon-Tahini Twist: Add 2 tbsp tahini and reduce olive oil to 2 tbsp for a creamier, sesame-forward dip. Great with crudités.
3. Spiced North African: Add ½ tsp ground cumin, ¼ tsp cayenne, and a tablespoon of preserved lemon or extra lemon zest. Top with toasted pine nuts.
4. Vegan “Cheesy” Variation: Add 2 tbsp nutritional yeast and a splash of apple cider vinegar for a tangy, cheesy depth—good as a pasta sauce too.
5. Green Goodness: Fold in 1/2 cup frozen thawed peas or a handful of baby spinach for color and extra nutrients.

Frequently Asked Questions

Q: Can I use dried beans instead of canned?
A: Yes—cook dried beans until very tender, then measure out 3 cups. Dried beans allow you to control sodium and texture.

Q: Why is my dip gritty or grainy?
A: This can happen if beans are undercooked or the processor can’t fully break them down. Ensure beans are very soft and blend longer, adding a bit of liquid (olive oil or water) to help smooth the texture.

Q: How can I reduce calories or fat?
A: Reduce olive oil to 2 tbsp and add a tablespoon of water or unsweetened plain yogurt (if not vegan) to maintain creaminess; use less or no walnuts.

Q: Can I make this ahead for a party?
A: Absolutely—make up to 48 hours ahead and refrigerate. Bring to room temperature before serving, then stir and freshen with lemon juice and a drizzle of olive oil.

Q: How do I re-fresh leftover dip?
A: Stir in fresh lemon juice, a splash of olive oil, or extra chopped herbs. A quick re-blend with a tablespoon of water or oil will revive texture.

Conclusion

This white bean dip is a small recipe with big personality—bright, herbaceous, and endlessly adaptable. If you want inspiration for variations and plating ideas, check out this elegant take on white bean dip from Love and Lemons’ White Bean Dip recipe. For another creamy version and helpful technique notes, see the Creamy White Bean Dip at Evergreen Kitchen.

I’d love to hear how you make it your own—leave a comment, share photos, or tag your version so we can build a community of delicious, simple cooking together.

White Bean Dip

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• Author: recipechangegmail-com
• Total Time: 10 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

A creamy, bright, and herbaceous white bean dip, perfect for gatherings or quick snacks.

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Ingredients

Scale 1x2x3x

• 3 cups white beans, cooked, rinsed and well-drained (approximately two 15-ounce cans)
• ½ cup chopped parsley (packed)
• ⅓ cup chopped chives (packed)
• 2 garlic cloves (adjust to taste)
• ¼ cup extra-virgin olive oil
• Juice of half a lemon (start with less, adjust to taste)
• 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, finely chopped (optional; start with 1 tsp)
• A handful of roasted walnuts (optional — for texture and nuttiness)

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Instructions

1. If using canned beans, drain and rinse thoroughly under cold water. Drain well. Chop parsley, chives, and any optional herbs.
2. Place the beans, parsley, chives, garlic, olive oil, lemon juice, lemon zest, dried thyme, salt, black pepper, and optional onion powder and rosemary into a food processor.
3. Pulse for several bursts, then puree for 1–2 minutes, scraping down the sides as needed. For a chunkier dip, blend for 30 seconds total; for a smooth dip, blend longer.
4. Optionally, add the roasted walnuts and pulse a few times until incorporated but still a bit chunky.
5. Taste and adjust seasoning as needed. If too thick, add olive oil or water gradually.
6. Enjoy immediately or refrigerate for 1–2 hours to let flavors meld.

Notes

Avoid over-pureeing for desired texture. Use fresh lemon zest for brightness.

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

Nutrition

• Serving Size: 2-3 tablespoons
• Calories: 145
• Sugar: 0g
• Sodium: 150mg
• Fat: 7.1g
• Saturated Fat: 0.9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4.1g
• Protein: 5.6g
• Cholesterol: 0mg