This White Bean Dip blends roasted garlic with cannellini beans, lemon, and rosemary, then finished with crispy rosemary and a drizzle of warm rosemary oil. It is bright, garlicky, and hands-on takes about 10 minutes while the garlic roasts on its own. Serve it with Za'atar Pita Chips, and it looks like you fussed far more than you did.
White Bean Dip At A Glance
- 🕒 Total Time: 1 hour 10 minutes (10 min prep + 1 hr cook)
- 👥 Servings: 8
- 🫒 Cuisine Type: Mediterranean / Italian-inspired
- 🧄 Flavor Profile: Sweet, mellow roasted garlic, bright lemon, and earthy rosemary, with a gentle hint of heat from cayenne
- 📖 Dietary Info: Vegan, gluten-free, dairy-free, and nut-free.
- 📦 Storage Notes: Refrigerate in an airtight container for up to 4 days. The garlic can be roasted up to a week ahead and stored in the fridge without oil
- ⭐ Why You'll Love It: A make-ahead appetizer with a crispy rosemary finish that looks like it came from a restaurant. It's company-ready with very little hands-on time
Save And Summarize This Recipe
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!
Once you see what a can of white beans can do, it's hard to stop. They're the backbone of my Italian White Bean Salad, they bake up rich and tender in Greek baked Butter Beans, and they make a cozy, hearty bowl of White Bean Soup with Chicken. Consider this dip the easiest entry point.
Jump to:
When I'm hosting, this dip rarely goes out alone. I like to set it next to Red Pepper Hummus and Muhammara, a roasted red pepper and walnut dip, so guests get a mix of colors and flavors. I add a bowl of Mixed Nuts with sage and rosemary for crunch, and the rosemary ties the whole table together.
Adapted from a recipe by Sarah Jampel for The New York Times.
Key Ingredients
You will need the following ingredients to make this cannellini bean dip:
- White beans (cannellini) - Cannellini are creamy Italian white beans. They are the base of this dip, and their mild, buttery flavor lets the roasted garlic and lemon do the talking. In testing, Great Northern beans tasted about the same, so use whichever you can find. Gigante beans also work, but they blend into a noticeably thicker dip. If you use them, plan on a little extra warm water to loosen it.
- Roasted garlic - A whole head of garlic might sound like a lot, but roasting turns it sweet, soft, and mellow. That caramelized flavor is what sets this dip apart. I tested raw garlic first, and it was far too sharp: it overpowered the beans and lingered long after the last bite. Roasting gives the dip depth without the bite. If you already have a jar of garlic confit in the fridge, it works well here too. You'll get a softer flavor with a little less caramelization.
See the recipe card for quantities.
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Variations
- Change the herb - Fresh thyme or sage both pair well with roasted garlic. Use the same amount in the dip, and crisp a sprig of either one in the oil for the topping.
- Finish with za'atar - Sprinkle za'atar over the top in place of the cayenne. You'll get a tangy, herby finish that goes especially well with za'atar pita chips.
- Smokey heat - For a smoky twist, try smoked paprika or cumin.
- Start with dried beans - Cook the beans until they're very soft, then drain them and let them cool slightly before blending. You'll need about 3 cups of cooked beans to replace two cans.
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.
Helpful Tips
- Roast the garlic ahead - If you're hosting, roast the garlic earlier in the week. On the day of the party, the dip takes about 10 minutes, and your oven stays free for everything else.
- Blend longer than you think - Let the food processor run for a full minute or two, and scrape down the sides once or twice. If the dip still seems thick, add warm water a teaspoon at a time until it's silky. Then taste it: canned beans vary in saltiness, so adjust the salt and lemon at the end.
- Serve it at room temperature - If you made the dip ahead, let it sit out for 15 to 20 minutes before serving. The garlic and rosemary taste fuller when the dip isn't fridge-cold.
Gwen's Pro Tip
Don't skip the crispy rosemary. Get the oil hot before the sprig goes in. It should sizzle right away, and in about a minute it turns crisp and fragrant. Pour every bit of that rosemary-infused oil over the dip. Do this right before serving, so the sprig stays crisp and the oil is still warm when guests dig in.
What To Serve With This White Bean Dip?
- Dippers - Za'atar pita chips, crackers, toasted baguette, or crisp vegetables like cucumbers, carrots, and endive
- Alongside - Turkish Eggplant Salad or Whipped Ricotta with Honey
- Occasions - Rosh Hashanah, break-the-fast, Hanukkah, Thanksgiving, and any evening when company is coming. It's plant-based, so it fits a meat or dairy meal.
White Bean Dip FAQ's
Yes. Rinsing washes away the starchy canning liquid and extra salt. That gives you a cleaner flavor and more control over the seasoning.
No. Unlike hummus, this dip gets its richness from olive oil and roasted garlic, so it tastes lighter and brighter. If you'd like a nuttier, more hummus-like dip, blend in a spoonful of tahini.
Yes, a high-speed blender works. You may need an extra splash of warm water to keep it moving, and stop to scrape down the sides as needed.
More 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
White Bean Dip with Roasted Garlic and Crispy Rosemary
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Equipment
Ingredients
- 1 head garlic
- 1 teaspoon olive oil
- 2 15 ounces cans of white beans cannellini or Great Northern drained and rinsed
- 4 tablespoons olive oil
- 1 lemon juiced and zested
- 1 tablespoon fresh rosemary chopped
- ¼ teaspoon black pepper
- 1 pinch cayenne plus more for garnish, optional
- 1 tablespoon warm water
- 1 ¼ tsps kosher salt
- 1 sprig fresh rosemary
- 1 tablespoon olive oil
Instructions
Roast The Garlic
- The garlic can be roasted up to a week ahead.
- Heat the oven to 400℉.
- Peel off the outer layers of the garlic's skin but leave the head intact.1 head garlic
- 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.1 teaspoon olive oil
- 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, warm water, and the salt.2 15 ounces cans of white beans, 4 tablespoons olive oil, 1 lemon, 1 tablespoon fresh rosemary, ¼ teaspoon black pepper, 1 pinch cayenne, 1 tbsp warm water, 1 ¼ tsps kosher 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.1 tablespoon olive oil, 1 sprig fresh rosemary
- 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 additional cayenne for additional heat and color.
Gwen Wolken says
This is the easiest appetizer ever!!!