This White Bean Dip is a healthy appetizer or snack made with just seven simple ingredients and ready in about 10 minutes. It’s creamy, flavorful, naturally vegan, and gluten-free, perfect for dipping veggies, crackers, or spreading on sandwiches.
I originally stumbled on this recipe while searching for something I could serve a friend with multiple food allergies. I wanted it to be gluten-free and dairy-free, and still creamy. The inspiration came from an old church cookbook, but after a few small tweaks (a little more olive oil, a splash of water, and roasted garlic instead of raw), it became something truly special. That final drizzle of infused olive oil and flaky sea salt takes it completely over the top!
If you love easy apps and snacks, this one fits right in alongside classics like easy veggie dip or jalapeno cream cheese dip, but offers something a little different. It’s also a great option for meal prep, sandwiches, wraps, or even dolloped onto salads!
Why You’ll Love This Recipe
- Naturally dairy-free and gluten-free. This white bean dip is perfect for entertaining guests with dietary restrictions, but delicious enough for everyone!
- Smooth, creamy texture similar to hummus. Thanks to roasted garlic, olive oil, and a quick blitz in the food processor, it has the same creamy texture you love in hummus.
- Simple pantry ingredients. Canned white beans, lemon, olive oil, and herbs. That’s all you need for this white bean dip recipe!!
- Elegant yet easy. It’s fancy enough for guests, yet easy enough for weekday snacking.
- Great make-ahead appetizer. The depth of flavor deepens even more after a few hours! Need I say more?!
- Tested multiple times. To ensure the creamiest, most foolproof results.
Ingredients
- White Beans: Cannellini beans are best for the creamiest texture, but Great Northern beans also work well.
- Olive Oil: Use a high-quality olive oil since the flavor really shines in this white bean dip with garlic!
- Roasted Garlic: Soft, sweet, and mellow, it blends beautifully into the dip! You can also replace with jarred roasted garlic, but don’t. 😉
- Slivered Almonds: Add body, protein and creaminess without dairy (or swap with tahini).
- Lemon Zest & Fresh Lemon Juice: Brightens and balances the richness.
- Kosher Salt: Enhances all the flavors. Black pepper if you want!
- Cayenne Pepper: Just a pinch adds subtle warmth.
- Water: Helps control the thickness.
- Fresh Rosemary: Adds an earthy, aromatic finish!
Get the full recipe in the recipe card below.
How to Make White Bean Dip
Step 1 – Roast the Garlic
Preheat oven to 400°F (205° C). Remove the loose papery skin from the garlic bulb, then cut about ¼ inch off the top to expose the cloves. Place garlic on a piece of foil, drizzle with olive oil, and wrap into a sealed packet.
Place on a baking sheet or cast iron pan and roast for 40–50 minutes, until very soft. (A knife should slide easily into the cloves.)
Cool completely. Garlic may be roasted 5–7 days ahead and stored covered in the refrigerator. This is a step worth doing, but you can press raw garlic cloves into the dip if you prefer.
Step 2 – Add Ingredients to Food Processor
In the bowl of a food processor, add the beans, roasted garlic, olive oil, almonds, lemon zest and juice, salt, and cayenne. Pulse until combined.
Step 3 – Finish with Herbs & Serve
With the processor running, add water 1 tablespoon at a time until smooth and creamy.
Add rosemary and pulse just until incorporated. Taste and adjust seasoning as needed.
Expert Tips
- Use cannellini beans for best results. Cannellini beans have thin skins and a creamy interior, which blend into a smoother dip than most other white beans!
- Add water slowly to control texture. Start with a small amount and blend, then add more as needed so the dip doesn’t become too loose. This step makes it easy to customize the dip for spreading versus dipping.
- Choose a high-quality extra virgin olive oil. Because olive oil is a main ingredient, its flavor really comes through in the finished dip. A fruity or peppery olive oil will add depth and richness you can taste.
- Let the dip rest before serving. Giving the dip at least 30 minutes in the refrigerator allows the flavors to marry. It tastes even better after a few hours, making it ideal for meal prep or entertaining!
- Canned beans keep things quick, but dry beans work too. Canned beans make this recipe fast and approachable, especially for busy days. If using dried beans, be sure to cook them until very soft so the dip blends smoothly.
Variations
- Substitute 1–2 cloves minced raw fresh garlic or 1 tablespoon jarred roasted garlic. No garlic at all? Use up to 1 teaspoon garlic powder instead.
- Don’t skip the finishing touches: That drizzle of infused olive oil and flaky sea salt makes this dip feel truly restaurant-worthy. I like garlic-infused and rosemary-infused oil.
- Mediterranean-Inspired: Blend in 1-2 tablespoons sun-dried tomatoes, drained if packed in oil. A pinch of dried oregano and a drizzle of olive oil and chopped parsley. Even dill would be delicious!
- Extra Creamy (Nut-Free Option): If avoiding nuts, replace them with 2 tablespoons of tahini.
- Herbed White Bean Dip: Swap rosemary for fresh basil, thyme, flat-leaf parsley or a combination.
- Spicy White Bean Dip: Increase cayenne to ¼ teaspoon, add a pinch of red pepper flakes or a small spoonful of harissa or chili paste for smoky heat.
What to Serve With White Bean Dip
This white bean dip is so versatile! It can be served with a variety of dippers and dishes. Serve it with fresh veggies such as carrot sticks, cucumbers, bell peppers, or cherry tomatoes for an easy snack, or pair it with pita wedges, pita chips, crackers, tortilla chips, or pretzel chips for something heartier.
It also makes a great spread for sandwiches and wraps, a creamy layer for flatbreads, or a flavorful addition to grain bowls and salads when you want something new to top them off with!
Storage
- Refrigerator: Store this creamy cannellini bean dip in an airtight container in the refrigerator for up to 3–4 days. The flavors actually deepen after a few hours, making it a great make-ahead appetizer.
- Before Serving: If chilled, let the dip sit at room temperature for 15–20 minutes to achieve the creamiest texture. Give it a quick stir and add a drizzle of olive oil to freshen it up.
- Freezing: While you can freeze this dip for up to 1 month, the texture may change slightly once thawed. If freezing, thaw overnight in the refrigerator and re-blend or stir well before serving, adding a tablespoon or two of olive oil or water to restore creaminess.
- Make-Ahead Tip: Roast the garlic up to 7 days in advance and store it tightly wrapped in the refrigerator, a huge time-saver when prepping for guests.
Frequently Asked Questions
Cannellini beans are the best choice because they’re naturally creamy and blend into a very smooth dip. Great Northern beans also work well, but the texture may be slightly less silky.
Yes, this white bean dip is naturally vegan and gluten-free as written. It’s a great option for entertaining since it works for a variety of dietary needs without any special substitutions.
Absolutely! Tahini is a great nut-free substitute and keeps the dip rich and creamy. You can also omit the almonds entirely and add a bit more olive oil for a slightly looser texture.
Using roasted garlic, fresh herbs, and good-quality olive oil goes a long way toward building flavor. You can also boost the taste with extra lemon zest, a pinch of red pepper flakes, sun-dried tomatoes, or a drizzle of infused olive oil before serving.
If you don’t have roasted garlic, raw garlic, jarred roasted garlic, or even garlic powder will work in a pinch. Start small and adjust to taste, as raw garlic is much stronger than roasted.
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Ingredients
Roasted Garlic
- 1 bulb garlic see notes
- 1 teaspoon olive oil
Bean Dip
- 2 cans 15.5 ounces cannelini beans drained and rinsed, or Great Northern beans
- ¼ cup olive oil extra virgin, high-quality oil
- ¼ cup slivered almonds
- 1 medium lemon zested and juiced
- 1 – 1 ½ teaspoons kosher salt
- ⅛ teaspoon cayenne pepper
- 2-3 tablespoons water if needed
- 2 tablespoons fresh rosemary finely minced (reserve a little to sprinkle on top)
- Black pepper to taste
For Serving
- Garlic infused olive oil or rosemary-infused, if possible
- Flaky sea salt
- Fresh vegetables cherry tomatoes, sliced cucumbers, carrots, bell peppers, jicama, celery
- pita wedges, pita chips, tortilla chips, pretzel chips, or potato chips
Instructions
Roast the Garlic
- Preheat oven to 400°F (205° C). Remove the loose papery skin from the garlic bulb, then cut about ¼ inch off the top to expose the cloves.1 bulb garlic, 1 teaspoon olive oil
- Place garlic on a piece of foil, drizzle with olive oil, and wrap into a sealed packet.
- Place on a baking sheet or cast iron pan and roast for 40–50 minutes, until very soft. (A knife should slide easily into the cloves.)
- Cool completely. Garlic may be roasted 5–7 days ahead and stored covered in the refrigerator.
Make the Dip
- In the bowl of a food processor, add the beans, roasted garlic, olive oil, almonds, lemon zest and juice, salt, and cayenne.2 cans 15.5 ounces cannelini beans, ¼ cup olive oil, ¼ cup slivered almonds, 1 medium lemon, 1 – 1 ½ teaspoons kosher salt, ⅛ teaspoon cayenne pepper
- Pulse until combined.
- With the processor running, add water 1 tablespoon at a time until smooth and creamy.2-3 tablespoons water
- Add rosemary and pulse just until incorporated. Taste and adjust seasoning as needed.2 tablespoons fresh rosemary, Black pepper
- Serve: Transfer dip to a serving bowl. Drizzle with olive oil and sprinkle with flaky sea salt and reserved rosemary. Serve immediately, or cover tightly and refrigerate for up to 3 days.Garlic infused olive oil, Flaky sea salt, Fresh vegetables, pita wedges, pita chips, tortilla chips, pretzel chips, or potato chips
Notes
- Garlic: Use raw garlic, roasted garlic, or garlic powder to taste.
- Finishing Touch: Don’t skip the infused olive oil and flaky salt—it makes all the difference. But a good quality olive oil will also work.
- Mediterranean: Add sun-dried tomatoes, a pinch of oregano, and fresh parsley.
- Extra Creamy (Nut-Free): Swap for tahini for the nuts.
- Herbs: Try basil, thyme, dill, parsley, or a mix instead of rosemary.
- Spicy: Add cayenne, red pepper flakes, or a spoon of harissa or chili paste.
- Refrigerate: Store airtight for 3–4 days.
- Before Serving: Let sit at room temp 15–20 minutes, stir, and drizzle with olive oil.
- Freeze: Freeze up to 1 month; thaw, then stir or re-blend to restore creaminess.
Nutrition
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