White Bean Dip
Switch up your dip routine with this super easy white bean dip! It’s creamy, flavorful and a crowd-pleasing appetizer served alongside raw veggies or crackers.
Who knew that white beans could blend up into a dip this good? I’ll admit, this might compete against my all time favorite hummus recipe. But it has a lighter, more herb-y vibe that makes it the perfect dip for sunny days and entertaining.
The white beans form the bulk of this recipe, but it’s the lemon juice, garlic, and thyme that makes it so good. Plus, I love how it only takes a few minutes to whip up. So if you need a super quick appetizer or a bright addition to your meal – this white bean dip ticks all the boxes!
White Bean Dip Ingredients
The combination of these five simple ingredients is pure magic.
- White Beans: Cannellini, great northern, or navy beans will work.
- Olive Oil: Gives this dip an added rich texture.
- Lemon Juice And Zest: Fresh lemon juice is much better than those store-bought jars for bright flavor!
- Garlic: Just one clove is needed, but feel free to add more if you’re a garlic lover like me!
- Thyme: A generous dose for herb goodness.
Fun fact: Did you know that white bean dip has more protein per serving than hummus? Yep, it’s true!
Find the printable recipe with measurements below.
How To Make A White Bean Dip
I’m using canned cannellini beans for convenience, but feel free to use cooked beans if that’s what you have on hand. Just remember one can of beans equals 1 3/4 cups of cooked beans.
Otherwise, all you need to do is toss everything into a food processor and blend until it’s silky smooth. See – super easy!
Pro tip: if you don’t have a food processor, a high powered blender will work just fine. Just make sure to scrape down the sides down as you blend.
Ways To Use This White Bean Dip
Let this recipe shine by making it the star of a crudite platter! But if you’re whipping up a batch for yourself, here’s a few other ways to make the most of it.
- The perfect healthy snack: This tastes amazing with slices of cucumber, red bell peppers, carrots, and of course my flaxseed crackers.
- Creamy sandwich spread: Spread this onto falafel flatbread or gluten-free toast for a bright, creamy touch to your sandwich.
- Add to a buddha bowl: Dollop a spoonful on your next bowl for a protein boost!
Just like many of my other dips, this recipe will stay good for 3-4 days in the fridge. Just make sure to store it in a sealed container. And to give it some life the next day, mix it well with a spoon and drizzle some olive oil on top. It’ll be as fresh as can be!
More Delicious, Creamy Dips
I adore creamy dips! They’re a great motivator to break out the veggies to snack on. So here’s a few delicious ideas to switch it up.
- Baba Ganoush: Got eggplants? Roast them up into this creamy, smoky dip.
- Tzatziki: Completes just about any Mediterranean meal. And you can always try my vegan tzatziki.
- Healthy Spinach Artichoke Dip: This one’s highly addictive and oh so good!
- Best Ever Guacamole: A classic you should always have on hand.
If you make this white bean dip, let me know how it turned out! I’d love to hear what you think in the comments below.
White Bean Dip
- 1 (15-ounce) can white beans (cannellini, great northern, or navy beans), drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 clove garlic, minced
- ½ teaspoon salt
- 1 tablespoon thyme leaves, loosely packed, or 1 teaspoon dried thyme
- garnish with extra olive oil and thyme leaves
- Add all of the ingredients to a food processor, and process for 15-20 seconds or until smooth.
- Transfer the white bean dip to a serving bowl and garnish.
- One 15-ounce can of white beans equals approximately 1 3/4 cups of cooked beans.
- If you like an extra smooth and creamy texture, you can blend another tablespoon of olive oil into the dip.
- I’m serving the dip with these gluten-free crackers. But crackers, or veggie sticks are both great!