This White Bean Dip recipe is incredibly popular for an all-occasion dip, and it is easy to see why.
Packed with flavor, this creamy dip is a healthier option than sour cream-based dips, and it will be a huge hit at your next party.
We like to serve this with homemade vegan crackers or pita bread. If you are lucky enough to have leftovers, you can even use them as a white bean spread on some crusty bread for a snack or sandwich. Add it to this veggie wrap for a delicious meal.
This dip is also easy enough to make up at the last minute, perfect for small bites alongside one of these Italian appetizer recipes. Mix up a batch in the morning, and you’ll have a healthy snack in the fridge ready for you before lunch!
There are also so many variations you can make from this basic cannellini bean dip recipe. No matter where you are going, if you need an easy appetizer, whip up a batch of this dip and you’ll be set.
Why This Recipe Works
It doesn’t get much easier than this dip. Just a few minutes of prep time is all that it takes, although you’ll want to chill it for two hours to get that perfect flavor blend.
White beans go well with so many flavors that you can customize this dip in a ton of ways. Want a zesty Mexican dip? Spice it up and serve with tortilla chips. Want it kid-friendly? Prepare it like classic hummus and serve with carrot sticks.
This recipe is allergy friendly for many as it is gluten-free, nut-free, soy-free, and vegan as well.
What Goes Into This Recipe
Using only a few simple ingredients, this is one of those healthy recipes that is always a favorite at events.
Key Ingredients
- White beans. You can soak and cook dry beans if you prefer, but you’ll get equally good results by just grabbing a can of cannellini beans and draining off the liquid.
- Olive oil. Using a quality extra virgin olive oil lets the flavors of the fresh herb ingredients shine through.
- Garlic. Fresh garlic cloves work well. But for a different and sweeter flavor, roasted garlic is a great option. Powdered garlic won’t provide as good of a flavor, however, and should be used as a last resort.
See recipe card for quantities and full directions.
How to Make this White Bean Dip Recipe
(aka Heavenly White Bean Green Goddess Dip)
Chop the green onions finely, including both white and green portions.
Peel and crush the garlic cloves with press or the flat of a knife.
Combine white beans, green onions, and garlic in the bowl of a food processor.
Add cilantro and parsley.
Blend on low until ingredients are finely chopped and well mixed.
Add the tahini.
Add the lemon juice, olive oil, and salt.
Blend on high until smooth.
Taste and add salt and more lemon juice if desired.
Transfer dip to an airtight container or put in a small bowl and cover. Let rest in the fridge for at least two hours so flavors can blend.
Serve.
Variations
Looking for different versions for a standard creamy white bean dip? There are so many ways you can make this dip for any flavor profile!
Harissa: This dip packs so much flavor into each bite. Leave out the cilantro, and add a tablespoon of harissa paste. Garnish with a bit of lemon zest for some added zing. Serve with pita chips.
Tex-Mex: A good dip for any occasion. Swap out the cilantro, parsley, garlic, green onions, and tahini for a packet of taco seasoning mix. Add diced jalapeños to taste. This dip goes great with tortilla chips.
Spinach and Artichoke: A healthier variation on the delicious appetizer dip. Swap the parsley and cilantro for a jar of artichoke hearts (drained and chopped) and 5 ounces of baby spinach, roughly chopped. This goes great with your favorite crackers or toasted baguette slices.
Tomato-Basil: For a Tuscan tribute, swap out the parsley, cilantro, and green onions for some fresh basil and 4 tablespoons of sun-dried tomatoes. Garnish with pine nuts, and serve with pita bread.
Buffalo Style: It’s the perfect appetizer for game night. Remove the parsley and cilantro, and stir in ½ cup of finely chopped bell peppers. Add in hot sauce to taste and serve with celery or other fresh veggie sticks.
Fresh Herbs: If you have an herb garden, experiment with different fresh herb blends. Rosemary, thyme, mint, and basil can be used to bring out unique fresh flavors.
Frequently Asked Questions
Yes! Be creative with other types of beans like great northern beans, navy beans, garbanzo beans, and more. Make sure they are cooked and drained before blending them into the dip.
Although it will take a lot longer, you can cook white beans instead of using canned. For best results, soak overnight and then drain and rinse. Place the beans in a large pot, add water, and bring to a boil. Cover and simmer for 20 to 30 minutes or until the beans are tender.
Bean dip can last around 3-4 days in the fridge, as long as it is covered or in an air-tight container.
Top Tips
Taste often when seasoning the bean dip. Whether you’re adding a little more salt, fresh herbs, lemon juice, black pepper, cayenne pepper, or hot sauce, you’ll want to check the flavor often. Keep in mind that flavors can get stronger as the dip chills, so if you want a medium heat dip, don’t go too heavy on the spice.
Use a variety of dippers. From pita triangles to all kinds of crunchy vegetables to crispy breadsticks, experiment with all kinds of things to scoop up that creamy bean dip.
Make a big batch of bean dip and freeze it. The next time you are craving some bean dip goodness for a healthy snack, just thaw it in the fridge, give it a stir to restore its creamy texture, and serve.
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White Bean Dip Recipe
Ingredients
- 1 ½ cups cooked white beans drained
- ½ cup loosely packed cilantro stems too
- ¼ cup fresh parsley thin stems ok, loosely packed
- 3-4 tablespoons lemon juice
- 4 tablespoons olive oil
- 2 green onions medium
- 4 cloves garlic
- 2 tablespoons tahini*
- ¾ teaspoon salt
Instructions
- Chop green onions finely, including both white and green portions.
- Peel and crush the garlic cloves with the flat of a knife.
- In a food processor, combine the white beans, garlic, chopped green onions, cilantro, and parsley.
- Blend on low until everything is finely chopped and mixed.
- Add the olive oil, tahini, ¾ tsp/4g salt, and 3 tbsp/45ml of lemon juice.
- Blend on high until smooth.
- Taste and add more salt and lemon juice as needed.
- Cover and allow to sit in the fridge for at least 2 hours before serving for the flavours to blend properly.
Notes
Taste often when seasoning the bean dip. Whether you’re adding a little more salt, fresh herbs, lemon juice, black pepper, cayenne pepper, or hot sauce, you’ll want to check the flavor often. Keep in mind that flavors can get stronger as the dip chills, so if you want a medium heat dip, don’t go too heavy on the spice. Use a variety of dippers. From pita triangles to all kinds of crunchy vegetables to crispy breadsticks, experiment with all kinds of things to scoop up that creamy bean dip. Make a big batch of bean dip and freeze it. The next time you are craving some bean dip goodness for a healthy snack, just thaw it in the fridge, give it a stir to restore its creamy texture, and serve.
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