Lightly roasted garlic and rosemary pair beautifully in this creamy White Bean Dip recipe. This dip is a rich and flavorful appetizer that is perfect for any occasion. Boasting a smooth texture and deep herby flavor, this dip is a crowd-pleaser that is simple and elegant.
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Who would have thought that beans could be turned into a creamy, delicious dip just by blending them and adding spice? You will enjoy making this dip a regular part of your appetizer routines for New Years, enjoying friends and family, or even the Super Bowl!
Whether served with warm Za'atar Pita Chips, crisp vegetables, or crunchy crackers, this white bean dip is a stunner on your table. Serve it alongside other appetizers like the Citrus Marinated Olives or even the Marinated Mozzarella Balls.
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This recipe is based on my Italian White Bean Salad and the Baked Butter Bean recipe!
Ingredients
You will need the following ingredients to make this cannellini bean dip:
Ingredient Notes
- Beans - I am using cannellini beans for this recipe but you can use any other white bean like Great Northern or Gigante. I am also using canned beans but starting from dry beans will make this dip even better (see below). The white beans are simply a creamy neutral base for the flavor you add.
- Whole Head Of Garlic - When you roast the garlic you will notice that the flavor will mellow out. It won't be as bracing as using fresh garlic and you will taste a caramelized sweetness in the dip.
- Fresh Rosemary - Fresh rosemary will impart the best flavor but if you need to use dried rosemary, use 1 teaspoon.
See the recipe card for quantities.
Variations
- Garlic - If you cannot find a whole head of garlic, substitute garlic powder or mince 1-2 fresh garlic cloves.
- Herbs - Fresh thyme, oregano, or parsley can replace rosemary for a different herbal note. You can also add basil, parsley or thyme into the dip along with the rosemary.
- Oil - While this recipe calls for olive oil, you can swap the olive oil for avocado oil instead.
- Lemon Juice - If you would like to swap out the lemon juice, use a white vinegar or apple cider vinegar in it's place.
- Spices - For a smoky twist, try smoked paprika or cumin.
How To Make White Bean Dip: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Heat the oven to 400 degrees Fahrenheit. Peel off the outer layers of the garlic skin but leave the head intact. Cut off ¼ inch from the top. Place on aluminum foil and drizzle with olive oil. Close to make a pouch and bake for 40 -50 minutes until soft. Let it cool slightly.
Step 2: Squeeze the roasted garlic cloves into a food processor. Add the white beans, 4 tablespoons of olive oil, lemon juice, lemon zest, rosemary leaves, black pepper, cayenne, hot water, and salt.
Step 3: Puree until smooth and transfer to a serving dish.
Step 4: Heat the remaining olive oil in a small skillet over medium-high heat. Add the remaining rosemary sprig and cook until brown and crisp. Transfer to the top of the dip as a garnish. Spoon the olive oil over the bean dip. Sprinkle with cayenne for more heat.
Recipe Tips
- Texture - Blend the dip until smooth for a creamy consistency, or pulse it a few times for a chunkier texture. If it's too thick, add a splash of water or olive oil until it reaches the desired consistency.
- Make It Ahead - This dip can be made a day in advance and stored in an airtight container in the refrigerator for up to a week. The flavors deepen as it sits, making it even better the next day.
Confidence Tip
Serve at Room Temperature - Let the dip sit out for about 15-20 minutes before serving to allow the flavors to shine.
How To Cook The Beans If Starting From Dry Beans
If you have the time, cooking your beans is worth it. You can amp up their flavor by simmering them with an onion, garlic, herbs, or even dried chiles, and you can control their final texture. For this recipe, I like to cook them until they're very soft and almost falling apart. Drain them and allow them to cool slightly before you blend up the dip.
What To Serve With This Dip?
- Breads - Crackers, toasted pita bread, baguette slices or breadsticks.
- Vegetables - Carrots, cucumbers, bell peppers, tomatoes, radishes.
- Other Appetizers - Baked Brie With Honey, Healthy Tzatziki Sauce, or the Turkish Eggplant Salad.
Frequently Asked Questions
Generally, butter beans, or lima beans tend to be the creamiest, but in this recipe, you can use cannellini, Great Northern, or gigante beans.
Yes. Canned white beans can be substituted in most recipes that call for beans. Dried beans will taste better but they take more time as they need to be cooked before you use them in most recipes.
Yes! cannellini beans are a type of white bean.
Other Dip Recipes
Let me know your thoughts on this White Bean Dip by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Easy White Bean Dip (Vegan)
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Equipment
Ingredients
- 1 head garlic
- 5 tbsps olive oil
- 1 teaspoon olive oil
- 2 cans of white beans cannellini or Great Northern drained and rinsed
- 1 lemon juiced and zested
- 1 tablespoon fresh rosemary chopped plus 1 full sprig for garnish
- ¼ teaspoon black pepper
- 1 pinch cayenne plus more for garnish
- 1 tablespoon warm water
- 1 ¼ tsps kosher salt
Instructions
Roast The Garlic
- This can be done up to a week in advance.
- Heat the oven to 400℉.
- Peel off the outer layers of the garlic's skin but leave the head intact.
- Cut ¼ inch off the top of the garlic to expose the cloves.
- Place the garlic on a large piece of aluminum foil and drizzle 1 teaspoon of olive oil over the cloves. Close the foil tightly.
- Bake for 40-50 minutes until you can pierce the center of the head with a knife easily. Let cool slightly.
Dip
- Squeeze the roasted garlic cloves into the bowl of a food processor.
- Add the white beans, 4 tablespoons of olive oil, lemon juice, lemon zest, rosemary, black pepper, cayenne if using, hot water, and the salt.
- Puree until smooth. Adjust the salt and pepper if needed.
- Transfer to a serving dish.
Topping
- Heat the remaining 1 tablespoon of olive oil in a small skillet over medium-high heat. When hot, add the remaining rosemary sprig. Cook until brown and crisp, flipping at least once, about 1 minute.
- Transfer to the top of the dip as a garnish.
- Pour the remaining oil in the skillet over the top of the dip.
- Sprinkle with cayenne for additional heat and color.
Gwen Wolken says
This is the easiest appetizer ever!!!