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This White Bean Dip recipe is creamy, easy, and full of roasted garlic and fresh herbs for the perfect party dip. Made with smooth white cannellini beans, it’s a simple, flavour-packed appetizer that everyone will love.
For more tasty dip recipes, try my Baked Buffalo Chicken Dip and Creamy Spinach Dip next.
When I’m hosting, I always want an appetizer that feels easy but still special. This white bean dip recipe does just that. The roasted garlic makes it extra garlicky. The dip turns out smooth and creamy, perfect for a dollop on sandwiches or served with veggies. I make it often around the holidays because it never lasts long at the table.
Is white bean dip healthy?
White bean dip is a healthy option since it’s packed with plant-based protein, fiber, and nutrients from the beans. Using olive oil and fresh herbs adds healthy fats and antioxidants, while keeping it light compared to heavier dips. The overall nutritional value depends on portion size and what you serve it with.
Ingredients
- Garlic: Roasting turns garlic soft and sweet, giving the dip its rich, garlicky base flavour.
- Extra Virgin Olive Oil: Adds richness and smooth texture. A drizzle on top makes the dip feel extra special.
- White Beans (Cannellini or Great Northern): These beans provide the creamy, smooth base. Their mild flavour allows the garlic and herbs to shine.
- Fresh Lemon Juice: Brightens the dip and cuts through the richness of the beans and oil. It makes every bite taste fresh.
- Fresh Herbs (Parsley, Basil, Dill, or Oregano): Add freshness, fragrance, and color. They keep the dip lively and vibrant.
- Seasonings (Salt, Black Pepper, Cayenne Pepper): Salt pulls the flavours together, pepper adds a gentle sharpness, and cayenne gives a subtle kick for extra depth.
How to Make White Bean Dip
Roast the Garlic
I start by preheating my oven to 400°F (200°C). Then I slice about ¼ inch off the top of the garlic head to expose the cloves, leaving the head intact but removing most of the papery skin. I place it on a sheet of foil, drizzle it with olive oil, wrap it up tightly, and roast for 40 to 50 minutes until the cloves are golden and soft.
Blend the Dip
Once the garlic has cooled slightly, I squeeze the roasted cloves out of their skins and add them to my food processor. I combine them with the white beans, lemon juice, herbs, olive oil, salt, black pepper, and a pinch of cayenne if I want some heat. I blend everything until smooth and creamy, then taste to adjust the seasonings.
Serve and Enjoy
I transfer the dip into a serving bowl and give it a drizzle of olive oil for a little shine. A sprinkle of extra herbs and a pinch of cayenne make it look and taste even better. I love serving it with pita chips, crackers, or fresh veggies for dipping.
Recipe Tip
Roast the garlic until it’s golden and soft. This step brings out the sweet, mellow flavour that makes the dip so special, so don’t rush it. The garlic should be tender enough to squeeze easily from the skins.
Storage
Store leftover white cannellini bean dip in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Before serving again, give it a quick stir since the olive oil may separate slightly. If it feels too thick, mix in a small splash of water or lemon juice to bring back the creamy texture.
Recipe Variations
- Spicy: Add extra cayenne or a spoonful of chili flakes for a bolder, spicier flavour.
- Herby: Use a mix of fresh basil, dill, and parsley for a more fragrant, garden-fresh taste.
- Cheesy: Blend in grated Parmesan or feta for a tangy, savoury twist.
- Sun-Dried Tomato: Add chopped sun-dried tomatoes for a slightly sweet, smoky variation.
How to Serve Your White Bean Dip
- Sandwiches: Spread a dollop inside wraps or sandwiches as a creamy, garlicky layer.
- Buffalo Cauliflower Bites: A spicy, crispy bite that pairs perfectly with the creamy dip.
- Homemade Pita: Soft, warm pita bread is a classic for scooping and serving.
- Fries: Use this creamy cannellini bean dip as a dipping sauce for Greek Fries or Sweet Potato Fries.
- Veggie Platter: Pair with crisp veggies like carrots, cucumbers, and bell peppers.
- Crackers: A classic option that works well for snacking or parties.
Frequently Asked Questions
You can freeze white bean dip, but the texture may change slightly once thawed. Store it in an airtight container for up to 3 months. When ready to use, thaw it in the refrigerator and blend or stir to restore creaminess.
You can, but the flavour will be sharper and more pungent. Roasting the garlic makes it sweet, mellow, and easier to blend smoothly into the dip.
The dip should look smooth and creamy without visible chunks of beans or garlic. If it feels too thick, add a splash of water or extra olive oil until it reaches your desired texture.
More Appetizer Recipes
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Roasted Garlic & Herb White Bean Dip Recipe
Equipment
- Aluminum Foil
- Food Processor or High-Speed Blender
- Serving bowl
Ingredients
- 1 head Garlic
- 1/4 cup Extra Virgin Olive Oil, + 1 tbsp, plus more for serving
- 3 cups Cooked White Beans, cannellini or great northern, drained and rinsed if canned
- 3 tbsp Fresh Lemon Juice
- 2 tbsp Fresh Parsley, or basil, dill, or oregano, finely chopped, plus more for garnish
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
- 1/4 tsp Cayenne Pepper, optional
Instructions
Roast Garlic
- Preheat oven to 400°F (200°C). Slice about ¼ inch off the top of the garlic head to expose the cloves. Remove most of the outer papery skin, keeping the head intact. Place on a large piece of aluminum foil, drizzle with 1 tbsp olive oil, and wrap tightly.
- Roast for 40–50 minutes, or until the cloves are golden brown and soft. Remove from the oven, cool slightly, then squeeze or peel the roasted cloves from their skins.
Roasted Garlic & Herb White Bean Dip
- In a food processor or high-speed blender, combine the roasted garlic cloves, white beans, lemon juice, parsley, remaining ¼ cup olive oil, salt, black pepper, and cayenne (if using). Blend until smooth and creamy. Adjust seasoning to taste.
- Transfer to a serving bowl. Drizzle with olive oil and garnish with extra chopped herbs and a pinch of cayenne, if desired. Serve with pita chips, crackers, or fresh veggies and enjoy!
Made this today and it’s so good! Girl, I LOVE your recipes. Do you have a cookbook? Maybe I missed it on your site. Want to support you!
Hi Leah! Thank you for the kind words! Not yet 😉, but I share new content in my newsletters if you’re not already subscribed.