White Bean Dip

I first made this dip two years ago; the recipe is from The Little Tapas Book, which has a number of vegetarian tapas recipes I like! I love this dip, though, because I can eat as much of it as I want and feel good about it (there’s no cream)! And it takes just a few minutes with very few ingredients.

If you’re in a hurry (or not) and want a dip you can eat your heart’s content, then this WHITE BEAN DIP is for you. Perfect for a party or as an appetizer served on crostini.

Here’s all you’ll need: 

All you need (Salt and Pepper not pictured!)
salt and pepper not pictured
  • 2 cans Cannellini beans, drained and rinsed
  • 1/2 cup olive oil
  • 1/3 cup lemon juice (about 1.5 lemons worth)
  • 1 tablespoon of rosemary, chopped
  • 2 garic cloves, chopped
  • 1/2 teaspoon salt and 1 teaspoon (freshly ground) pepper

Here’s what to do: 

Throw all of the ingredients in a food processor.


Process the dip just until it just comes together; check the consistency and pulse a couple more times if necessary. It should be smooth and creamy.


I pre-chop the garlic and rosemary so that the food processor is just mashing the beans and incorporating the lemon and oil; you don’t have to worry about an accidental big chunk of garlic this way.

Serve it with crostini, crackers, or tortilla chips! Alternatively, it could also be a spread for a sandwich.

I garnished with black pepper and a sprig of rosemary.
I garnished with black pepper and a sprig of rosemary.


  • Taste the dip and adjust it your liking. Keep in mind the flavor intensifies the longer it sits.
    • If you want a lemonier (pretend that’s a word) dip, add a little lemon zest.
  • If you want a thicker, chunkier dip, do not add all the beans to the food processor. Keep about half a can or so out and mash them with a fork, and add it to the dip after it’s been processed.
  • No food processor? No problem. You can use a fork/spoon and hand mix.
  • This can absolutely be made a few days ahead.

Hearty Party!



2 thoughts on “White Bean Dip

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