Creamy White Bean Dip
Smooth, velvety and full of Tuscan-inspired flavors, this creamy cannellini bean dip is as versatile as it is delicious! It works as a snack, light lunch or even a sauce, and it comes together in minutes with simple pantry ingredients.
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I've been making creamy white bean dip recipe for decades. It was one of the first things I started cooking on my own as a teen, and it's been a staple in my kitchen ever since.
I love keeping a batch in the fridge for dipping fresh veggies, pita, or crostini throughout the day. It makes a quick and satisfying lunch or snack, and I can even be used almost like a sauce in other dishes.
The flavors of this cannellini bean dip recipe are inspired by Tuscany, where beans and olive oil are essential parts of the cuisine. It uses classic Italian ingredients, but keeps the process simple and approachable.
This recipe isn't necessarily traditional, but it captures the spirit of the region in every creamy bite.
Want more delicious white bean recipes? Try my roasted tomatoes with cannelini beans, these hearty Italian beans and greens or my comforting chicken soup with pesto.
Why You'll Love This White Bean Dip Recipe
- A simple recipe that comes together in minutes with basic pantry staples.
- Creamy cannellini beans create a silky final texture.
- Good extra virgin olive oil adds richness, body and depth of flavor.
- Easily adaptable with other beans, herbs and seasonings.
Canellini Bean Dip Ingredients
Cannellini beans - Their naturally creamy texture makes the most luxurious base. If you don't have them, gigante beans, butter beans, great northern beans or navy beans will also work, but the texture may be a bit less smooth. See more in my Italian beans and legumes guide.
Olive oil - It's especially important to use a good quality olive oil in this recipe since it provides a lot of the flavor. Look for Tuscan extra virgin olive oil if possible! Tuscan olive oils have a distinct peppery finish that really makes this dip pop.
Fresh rosemary - This fresh herb is essential for Tuscan flavor. If you prefer, substitute with thyme or sage. Learn more in my Italian herbs and spices guide.
Garlic - One small clove of raw garlic is all this needs for big flavor. The garlic gets mellowed in lemon juice first to tame its bite, but for even less sharpness you can cut it in half.
Lemon zest and juice - A bit of finely grated lemon peel and juice brightens the dip. Adjust with more juice for stronger acidity if desired.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Food processor
- Microplane for zesting
- Small mixing bowl
- Spatula
- Shallow serving bowl
How to Make White Bean Dip
- In the bowl of a food processor, combine the fresh garlic with the lemon juice and let it sit for about 5 minutes to mellow.
- Add the white beans, lemon zest, olive oil, fresh rosemary, a pinch of salt, a few cracks of black pepper and 2-3 tablespoons of water.
- Blend until smooth and creamy, scraping down the sides as needed. If too thick, add a tablespoon of water or more olive oil.
Pro Tip: Adding an ice cube along with the rest of the ingredients while blending can help create an extra airy and creamy texture.
- Taste and adjust seasoning. Add an extra squeeze of fresh lemon juice for a brighter flavor, or more olive oil for richness,
- Transfer to a shallow bowl, drizzle with olive oil, and garnish with fresh herbs. Serve with fresh vegetables, warm pita, or crusty bread.
Tips For Making Creamy White Bean Dip
- Don't skimp on good extra virgin olive oil! It gives the dip such a luxurious texture and mouthfeel, as well as depth of flavor.
- Let the garlic mellow in lemon juice for balance.
- Best served at room temperature for texture and for the best expression of flavor.
Cannellini Bean Dip Recipe Variations
- Add roasted red peppers for a sweet and smoky twist.
- Blend in caramelized onions or roasted garlic cloves for extra sweetness.
- Top with olives or sun dried tomatoes for a pop of tang.
- Add some red pepper flakes or Calabrian chilies for a spicy version.
- Use different herbs, such as thyme, basil, parsley or sage instead of rosemary.
Serving White Cannellini Bean Dip
Pair this delicious dip with crostini, pita chips, or raw veggies like carrot sticks for dipping. It's a great healthy snack but is also excellent as an antipasti alongside tangy giardiniera, sweet cherry tomato confit, crispy roasted chickpeas and briny citrus marinated olives.
This simple recipe makes a great crowd-pleasing appetizer for parties, holidays and other gatherings!
Use it as a creamy spread for sandwiches or wraps, as part of a grain bowl or tossed with pasta as a light, but creamy sauce.
How to Store White Bean Dip
Keep leftovers of this creamy dip in an airtight container in the refrigerator for up to 5 days.
Always bring the dip back to room temperature before serving to restore the best final texture.
FAQs
Yes. Add tahini and a bit of cumin for a Mediterranean twist on a white bean hummus.
Absolutely. Cooking dried white beans from scratch gives great flavor and an even silkier final texture!
Definitely. Prepare up to 2 days in advance and refrigerate in an airtight container. Just drizzle with a little olive oil before serving as a delicious appetizer.
This easy white bean dip is incredibly versatile. Keep it on hand as a great everyday dip to pair with veggies, pita, or chips, or serve it as a perfect appetizer at a gathering. It makes a delicious snack any time of day, works beautifully as a creamy sandwich spread, and is ideal for a quick afternoon snack when you need something satisfying. However you serve it, the rich flavors make it a go-to favorite for both casual meals and entertaining.
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White Cannellini Bean Dip
Ingredients
- 1 small garlic clove finely grated or minced
- 1 large lemon zested and juiced (about 3 tablespoons juice)
- 2 cans cannellini beans (15 ounces each), drained and rinsed
- ⅓ cup extra virgin olive oil plus more for drizzling
- 1 teaspoon fresh rosemary roughly chopped
- Kosher salt to taste
- freshly ground black pepper to taste
- 2-3 tablespoons water plus more as needed
- crostini or crackers for serving
- fresh raw vegetables such as carrots, celery, green beans, fennel and cucumbers.
Instructions
- In the bowl of a food processor, combine the garlic with the lemon juice and let it sit for about 5 minutes to mellow.
- Add the beans, lemon zest, olive oil, rosemary, a pinch of salt, a few cracks of pepper and 2-3 tablespoons of water.
- Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a splash of more water or olive oil.
- Taste and adjust with salt and pepper as needed. Add more lemon juice if you like it tangier, or more olive oil if you like it richer and creamier.
- Transfer to a shallow bowl, drizzle with extra olive oil, garnish with a sprig of rosemary or some freshly cracked pepper. Serve with crostini, crackers, or fresh vegetables on the side.
Notes
- Don't skimp on good extra virgin olive oil! It gives the dip such a luxurious texture and mouthfeel, as well as depth of flavor.
- Let the garlic mellow in lemon juice for balance.
- Best served at room temperature for texture and for the best expression of flavor.
- Adding an ice cube along with the rest of the ingredients while blending can help create an extra airy and creamy texture.
Wonderful! Made this exactly as written. Creamy, flavorful dip.
Then, filled one of your suggestions and added a fire roasted red pepper, a little extra water and some crushed red pepper. Used it as a luscious, rich sauce over rotini pasta. Yum!
Amazing! I'm so glad you enjoyed the dip and that you used my suggestion to serve with pasta. Yum!! Thanks for leaving a review!
What can I use instead of rosemary. My husband hates it.
Love your recipes!
Thyme makes a fantastic substitute!