White Bean Dip is a creamy bean dip full of lemony flavor. It's easy to whip together in just five minutes! Serve this dip with pita chips, veggies, or your favorite crackers.
Tasty white beans dip
I've been making homemade hummus for as long as I can remember. A few years ago, I stumbled onto this white bean dip when I wanted to pull together a fast and easy dip with what I had available. I had a can of cannellini beans, plenty of lemons, and a few fresh herbs and garlic. I whipped it all together and boom! One taste and I knew we had a new favorite!
This white bean dip is so easy to make with just a few simple ingredients and it can be ready in no time at all. This dip is similar to hummus but is made with white beans and does not include tahini.
Ingredients for white bean dip
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- White Beans - Use any canned white bean, cannellini, great northern or navy beans all work well.
- Olive Oil - Use good quality olive oil. It really adds great flavor!
- Lemon - You'll need both the zest and the juice.
- Garlic - Use a clove of fresh garlic. You can adjust the amount of garlic to your liking. Add a little more, or use a little less.
- Herbs - I use fresh lemon thyme, but regular thyme works too. You could also use fresh rosemary or parsley for a different flavor profile.
- Paprika - Just a touch of smoked paprika is used in the dip.
Making white bean dip
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Place beans in a colander and rinse well with water. Drain off all excess water.
- In a food processor bowl, place beans, olive oil, lemon juice, lemon zest, garlic, thyme, paprika, and salt.
- Puree for about 30 seconds until smooth.
- Scrap down the sides with a spatula and taste. Add a bit more salt if needed and additional olive oil if you want a smoother dip. Puree for 5-10 seconds.
- Remove dip from food processor and place in a serving bowl.
- Just before serving, drizzle olive oil over the top of the dip and sprinkle with a bit of paprika and fresh thyme.
Recipe tips
- Be certain to rinse and drain your beans before using
- If making ahead of time, cover and refrigerate until ready to use.
- Store in the refrigerator for up to 3-4 days.
Frequently asked questions
When covered and refrigerated, the dip should be used within 3-4 days.
Use cannellini beans, great northern beans or navy beans.
Yes, you can use dried beans. They will need to be fully cooked and cooled before use. You'll need about 1 ½ cups of the beans once they are cooked.
What to serve with white bean dip
- Fresh vegetables - Slice up carrot sticks, celery, cucumbers, and bell peppers to use for scooping up the dip!
- Chips - Serve with pita chips, pretzel chips or tortilla chips.
- Crackers - Serve your favorite cracker
Variations
This bean dip can be made with all sorts of different taste combinations. Some favorite variations to try include:
- Change up the herbs - use fresh rosemary, fresh parsley or fresh cilantro
- Add a bit of spice - add a pinch of red pepper flakes or a pinch of cayenne pepper before you puree the mixture
- Roasted garlic - use roasted garlic in place of fresh garlic for a mellow garlicky flavor
More delicious dips
- Olive tapenade
- Roasted eggplant dip
- Sundried tomato spread
- Beet hummus
- Homemade Boursin cheese spread
- Jalapeno artichoke dip
- Cream cheese bean dip
More from Beyond The Chicken Coop
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my appetizer recipes!
White Bean Dip Recipe
Equipment
- Measuring Spoons
Ingredients
- 1 can white beans (15 ounce can or approximately 1 ½ cups of beans. Use cannellini, great northern or navy beans.)
- 2 -3 Tablespoons olive oil
- 2 tablespoons lemon juice
- 1 lemon zest from one lemon (finely grated)
- 1 clove garlic (coarsly chopped)
- 1 teaspoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
Garnish
- olive oil
- smoked paprika
- kosher salt (or coarse salt)
Instructions
- Place beans in a colander and rinse well with water. Drain off all excess water.1 can white beans
- In a food processor bowl, place beans, olive oil, lemon juice, lemon zest, garlic, thyme, paprika and salt.2 -3 Tablespoons olive oil, 2 tablespoons lemon juice, 1 lemon zest from one lemon, 1 clove garlic, 1 teaspoon fresh thyme, ½ teaspoon salt, ¼ teaspoon smoked paprika
- Puree for about 30 seconds until smooth.
- Scrap down the sides with a spatula and taste. Add a bit more salt if needed and additional olive oil if you want a smoother dip. Puree for 5-10 seconds.
- Remove dip from food processor and place in a bowl.
- Just before serving, drizzle olive oil over the top of the dip and sprinkle with a bit of paprika and fresh thyme.olive oil, smoked paprika, kosher salt
Notes
- Be certain to rinse and drain your beans before using
- If making ahead of time, cover and refrigerate until ready to use.
- Store in the refrigerator for up to 3-4 days.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Stephanie says
I am making tomorrow. Will use dry beans, how many cups for a recipe. It sounds wonderful. Can't wait and thank you for sharing😁
Kathy says
Hi Stephanie,
Thanks so much. When using dried beans, plan on a 1:3 ratio - 1 cup of dried makes about 3 cups cooked. For this recipe you'll need about 1 1/2 cups of cooked beans so you'll need about 1/2 cup of dried beans.
Let me know how it turns out!
Kathy 🙂
Stephanie says
Kathy, this was the Best Humus yet😁. I did use yellow eyed bean from Maine. Fabulous!! Love, love your recipes. Thank you😁
Kathy says
Awesome!!! Thanks so much! 🙂 It's also good to know a variety of beans can be used. Thanks so much for your comment!
Kathy 🙂
Jose says
Nice Content! Thanks for sharing.
Kathy says
Thank you!
Dawn - Girl Heart Food says
I love black bean dip and even made a batch this past weekend! It always amazes me what wonderful flavours you can get from a few simple ingredients. This one looks super creamy and love how healthy it is too...which means I can enjoy a little more 😉
Heidi | The Frugal Girls says
What a great recipe for a healthy and delicious dip! I love how it's so versatile, too... perfect for parties or a Taco Tuesday side!
Kathy says
Taco Tuesday here I come! 🙂
David @ Spiced says
I remember the first time I ever had (even heard about) Black Bean Dip was at a popular restaurant/tavern in Atlanta. We ordered it, and I was hooked! I've made it at home on occasion, and it's a great way to mix up the flavors. Plus, if there is any leftover dip, then it goes great as a base for quesadillas! 🙂
Kathy says
Adding to a quesadilla is a great idea!
Mary Ann | The Beach House Kitchen says
I can't wait to give this recipe a try Kathy! I've been trying to snack more on veggies and dips instead of crackers and pretzels lately. This will be perfect .
Kathy says
You can feel indulgent and healthy all in one bite!