White Bean Dip! This smooth and creamy dip is perfect for serving with pita chips or vegetables as an appetizer or as a part of a Mediterranean spread.
Note: This recipe was originally published on April 1, 2011 and updated on July 6, 2021.
Are you a fan of hummus or other smooth and creamy bean dips? Then you'll love this simple White Bean Dip!
Cannellini beans are blitzed with other flavorful ingredients in the food processor for a simple dip or spread that comes together in a snap. Use it as a sandwich spread or as a healthy, protein-packed snack served with your favorite crunchy dippers.
One of my favorite things about this white bean dip is that it's basically made up of pantry staples and ingredients that I always have on hand, so it makes for a perfect last minute recipe.
- Cannellini beans. I always have a can or two of these white kidney beans in my pantry to add to soups, stews and salads. They're creamy and delicious!
- Garlic. Love garlic? Feel free to go heavy handed for extra flavor in this dip.
- Onion powder. I ran out of onion powder and used onion salt in its place and it worked perfectly.
- Greek yogurt. Rich and creamy, yogurt adds a little tang and a smooth texture.
- Olive oil. Choose an olive oil with a flavor that you enjoy as it will be detectable. You may omit olive oil if you prefer, but the dip will be less silky.
- Lemon juice & zest. I love adding lemon to all kinds of recipes for a pop of bright flavor!
While these basic ingredients make up the base of this recipe, feel free to experiment with your favorite add-ins for extra flavor and different variations. A few good options include:
- Fresh or dried herbs like rosemary, dill, basil or parsley
- Sundried tomatoes or roasted red peppers
- Marinated artichoke hearts
- Red pepper flakes
- Pesto or olive tapenade
Making this dip could not get any easier! You can toss everything into the bowl of a food processor and blend it until the desired consistency is reached, but I prefer combining the ingredients in this order:
- Place the drained and rinsed cannellini beans, garlic, onion powder and yogurt in the bowl of a food processor.
2. Add the lemon juice. Place the lid on the food processor and pulse the mixture together until everything begins to combine.
3. If your food processor has a feed tube, drizzle in the oil while processing. Otherwise, just remove the lid, add the olive oil and continue processing until the desired smoothness is reached.
4. Just before serving, drizzle with remaining olive oil and fresh herbs if desired. Serve with crunchy pita chips or with raw veggies like bell peppers, cucumbers or carrots!
Cannellini beans are also known as white kidney beans. They're tender with a nutty, earthy flavor and retain their shape and texture well, making them ideal for salads, soups, stews, and chili. They are used in many Italian dishes such as Minestrone and Ribollita.
Absolutely. Great northern beans or even butter beans could work, although the flavor and texture may be a bit different. White bean dip made with chickpeas is hummus!
Sure! I hardly ever cook beans from scratch because it's so easy to open up a can for recipes, but if you like to cook your own beans, feel free to use them here. Never cooked your own beans but want to try? Give this recipe a go.
In an airtight container, homemade white bean dip should keep in the refrigerator about 3-4 days.
Yes! Just omit the Greek yogurt and add another tablespoon of olive oil if needed, or substitute your favorite vegan "sour cream" or yogurt if desired.
More Dip Recipes
Dips like this one are such an easy thing to whip up last minute for parties or as an everyday snack! Check out these other easy dip recipes:
White Bean Dip
- 1 can cannellini beans rinsed and drained
- 2 small garlic cloves
- ¼ cup plain Greek whole milk yogurt
- 2 teaspoons fresh lemon juice
- ½ teaspoon onion powder or onion salt
- ¼ teaspoon sea salt
- ¼ cup olive oil divided
- Place all ingredients except olive oil into food processor.
- Process ingredients, streaming in 2 tablespoons olive oil until smooth consistency is reached.
- Place in a serving bowl. Cover and chill to allow flavors to marry, if desired.
- Before serving, drizzle with remaining olive oil and fresh herbs, if desired.
- This dip can be eaten immediately or chilled to allow the flavors to marry. It's delicious either way!
- Looking for a vegan white bean dip? Simply omit the yogurt or use a dairy-free version.
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