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Creamy white bean dip in a bowl surrounded by fresh vegetables

Name: White Bean Dip

Summary: A smooth, creamy, and protein-rich dip made with cannellini beans, garlic, lemon juice, and olive oil. Perfect for snacking, parties, or as a healthy spread.
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Prep Time 10 minutes
30 minutes
Total Time 40 minutes
Servings: 6
Course: Appetizer
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 can 15 oz white beans (cannellini, great northern, or navy), rinsed and drained
  • 1 –2 cloves garlic peeled
  • 2 tablespoons fresh lemon juice about ½ lemon
  • 2 –3 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • 1 –2 tablespoons water optional, for texture
  • Optional toppings: fresh parsley smoked paprika, more olive oil for drizzling

Equipment

  • Equipment:
  • Food processor or high-speed blender
  • Measuring cups and spoons
  • Spatula
  • Mixing bowl (optional)

Method
 

  1. Instructions:
  2. Add rinsed white beans, garlic, lemon juice, olive oil, salt, and pepper to a food processor.
  3. Blend until smooth, stopping to scrape down the sides.
  4. Adjust consistency with water if needed.
  5. Taste and adjust seasoning as desired.
  6. Transfer to a bowl, garnish with fresh herbs or paprika, and serve.

Notes

Notes:
For a spicier version, add a pinch of cayenne pepper or a roasted jalapeño.
To make it oil-free, replace olive oil with aquafaba (bean liquid) or vegetable broth.
Store in the refrigerator for up to 5 days or freeze for up to 3 months.