White Bean Dip

5 from 33 votes

Creamy white bean dip that's perfect as an appetizer or snack.

Course Appetizer

Cuisine American

Prep Time 5

Total Time 5

Servings batch

Calories 29kcal

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

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.
Scrape 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