This creamy, delicious, and easy White Bean Dip is prepared in about 5 minutes and full of flavor from parmesan cheese, garlic, herbs, and lemon! There may only be a few simple ingredients and a few pulses in a blender, but it will be the most popular dip at the party! Serve it with pita, cracker, and an array of vegetables.
Don’t forget to check out some more easy appetizers like the Classic Hummus and Smoked Salmon Dip.
White Bean Dip
If you have the right inexpensive ingredients ready to go, a blender, and five minutes of time, then you have what it takes to make this White Bean Dip! Truly, you just need to toss everything into your blender and pulse it until smooth. If you’re frantically trying to get yourself and your home ready for a party of any kind, this is one of the best party foods you can whip up without adding more stress to your day. It’s quick, easy, and oh so dependable!
Cannellini beans serve as the base of this dip and are what give it such a creamy base. Once blended, these tender, neutral-flavored beans are made delicious with ingredients like fresh lemon juice and zest, freshly grated parmesan cheese, fresh herbs, and more! The addition of olive oil helps not just with the smooth consistency, but also with the rich flavor of the dip as well. Oh, and you can’t forget the fresh garlic, of course! You can get away with just one garlic clove, but it’s always a little better with two.
You’ve probably noticed that I’ve been using the word “fresh” a lot when describing the ingredients that make this dip so good. It’s important to use fresher ingredients here, because this dip is noticeably brightly flavored from the addition of lemon juice and zest. When you make fresher, summery recipes like this one, it’s always best to keep things in line with the bright flavor palate and only use the freshest of ingredients.
How to Make White Bean Dip
Ingredients You’ll Need:
- Cannellini Beans – Make sure you drain and rinse the beans before using them to make your dip.
- Garlic Cloves – Stay away from pre-minced or paste garlic at all times, but even more so when you’re making a no bake recipe like this one. You’ll want the taste of fresh garlic to really come through.
- Lemon – You’ll need a fresh lemon for both the zest and juice.
- Parmesan Cheese – Do NOT use bagged, pre-shredded parmesan cheese in this recipe. It may seem like a small hassle, but grating your own parmesan cheese will yield the best consistency and flavor. If you really don’t want to grate it yourself, check your grocery store’s deli to see if they sell freshly grated parmesan cheese.
- Olive Oil – The greener your olive oil is, the higher quality it will be. Some will be used for blending, and some should be drizzled on top.
- Fresh Herbs – Use fresh, not dried herbs for the best aromatic and flavorful experience! For the best medley of herbaceous flavors, use Italian parsley, basil, and rosemary.
- Salt – Use coarse or sea salt to help develop the other ingredients, not iodized salt.
- Black Pepper – Use freshly cracked black pepper for the best flavor.
Instructions:
Blend.
Combine all of the ingredients into a blender and pulse until everything is smooth. Make sure to stop every so often and scrape down the sides and bottom of the blender to fully incorporate every ingredient into the mixture.
Transfer and serve.
Once blended until totally smooth, transfer the dip into a serving bowl and drizzled some olive oil right on top.
Serve White Bean Dip immediately with your favorite dippers!
Frequently Asked Questions
Can I make White Bean Dip ahead of time?
Absolutely! It’s a great make-ahead appetizer. Just store it in an airtight container in the refrigerator until you’re ready to serve it. When it’s time to party, give the dip about 30 minutes on the counter to warm up because the oils in the dip will solidify a little bit in the fridge. After that half an hour has passed, it should be good to go!
What to Serve White Bean Dip With:
Here are just a few of my favorite dippers!
- Vegetables – Some of the best veggies include cucumber, bell pepper, tomatoes, and carrots.
- Crackers – Preferably unflavored crackers or lightly salted ones, so they don’t overwhelm the dip.
- Flatbreads – Flatbreads, na’an, and fresh baguette slices make excellent dipping options!
Storing:
Have any leftover White Bean Dip? Perfect! This dip holds up well in the fridge for up to 5 days when stored in an airtight food storage container.
If you scoop some dip out of the container to enjoy, make sure you do so with a clean utensil. If it’s dirty, you’ll introduce new bacteria to the dip that will cause it to spoil at a faster rate.
White Bean Dip Recipe
White Bean Dip
Equipment
- Food processor or blender
Ingredients
- 15 oz can cannellini beans drained and rinsed
- 1-2 garlic cloves* to taste
- 1/2 lemon- zest
- 2 tbsp fresh lemon juice
- 1/2 cup fresh grated Parmesan cheese
- 3-4 tbsp olive oil
- 1/4 cup fresh herbs – Italian parsley, basil, and rosemary not packed
- 1/2-1 tsp coarse or sea salt to taste
- 1/8-1/4 tsp black pepper to taste
- 1 tbsp olive oil for drizzle
Instructions
- Combine all of the ingredients, except for the drizzling oil, in a blender and pulse until blended and completely smooth. Make sure to stop and scrape the sides and bottom of the food processor when needed.
- Transfer the dip into a serving bowl and drizzle about a tablespoon of olive oil on top.
- Serve with your favorite vegetables, crackers, fresh or toasted baguette slices, and/or flatbread.
Notes
Nutrition
Renee says
I love this dip! Thanks for the recipe!
loverunning says
Wow, I’m so happy to find your white bean dip recipe! This is a great protein snack I keep in the fridge often.
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Tiffany @ Eat at Home says
I have got to get a food processor!
Chris says
Hi Lyuba, thank you so much for sharing that dip recipe. It looks very interesting and I’m sure it tastes just as good (and healthy). I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
Kim McCallie says
I love warm dip – I always try out different recipes when I have more time during the holidays. I like that you only have a little touch of Parm – sound perfect! Thanks for sharing!