Creamy White Bean Dip (Printable)

A smooth, protein-rich dip blending white beans with garlic and lemon—ideal for parties or casual gatherings.

# What You'll Need:

→ Beans

01 - 2 cups (1 can, 15 oz) white beans (cannellini or great northern), drained and rinsed

→ Aromatics & Seasoning

02 - 2 garlic cloves, minced
03 - 1/4 cup extra-virgin olive oil, plus more for drizzling
04 - 2 tablespoons fresh lemon juice (about 1 lemon)
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Optional Additions

07 - 1/4 teaspoon ground cumin
08 - 2 tablespoons fresh parsley or chives, chopped

# Directions:

01 - In a food processor or blender, combine white beans, minced garlic, olive oil, lemon juice, salt, and pepper.
02 - Blend until smooth and creamy, scraping down the sides as needed.
03 - Taste and adjust seasoning, adding more lemon juice, salt, or olive oil as preferred.
04 - For extra flavor, blend in cumin or fresh herbs if desired.
05 - Transfer to a serving bowl, drizzle with olive oil, and sprinkle with fresh herbs. Serve with pita, vegetables, or crackers.

# Expert Tips:

01 -
  • It comes together faster than you can set out a cutting board, making it perfect for last-minute entertaining.
  • The texture is naturally velvety without any cream or dairy, which means it's secretly healthy but tastes indulgent.
02 -
  • If your dip seems grainy or thick, it means your beans weren't rinsed well enough or you didn't blend long enough—give it another 30 seconds and watch the transformation happen.
  • The dip will thicken slightly as it sits in the fridge, so if you're making it ahead, thin it with a splash of water or extra olive oil just before serving.
03 -
  • If you want an even richer dip, blend in a tablespoon of tahini—it adds a subtle nuttiness and extra creaminess without making the flavor heavy.
  • For guests with dietary restrictions, this dip naturally hits vegetarian, vegan, and gluten-free without any substitutions needed.
Go back