This creamy white bean dip recipe is a cinch to make and is the perfect appetizer or healthy snack. Fragrant with garlic, rosemary and lemon it’ll transport you straight to the Tuscan countryside. Serve it with crackers or sliced vegetables for dipping, or spread it on toasted baguette slices for an elegant white bean crostini—I’ll show you how!
As I’ve mentioned in this ricotta crostini post, while I love offering my guests a delicious nibble or two when they arrive, appetizers usually take last priority when I entertain. That’s why I adore fuss-free, make-ahead hors d’oeuvres that go big on flavor. This white bean dip is one of my favorites. It’s easy-to-make, it can be prepared days ahead, and it’s naturally vegan, making it ideal for all eaters.
What is white bean dip made of?
- Canned cannellini beans (or navy beans) give the dip a thick, creamy texture.
- Fresh rosemary sprigs and a garlic clove provide flavor.
- Dried oregano and red pepper flakes lend more flavor and a touch of heat.
- Lemon zest and lemon juice brighten everything up.
- Extra virgin olive oil rounds out the flavor and texture.
How to make this vegan white bean dip:
- In a small skillet or pot, combine the olive oil, a smashed garlic clove, whole rosemary sprigs, dried oregano and red pepper flakes. Cook over medium-low heat, stirring occasionally, until the garlic is golden in spots. Cooking the aromatics in the olive oil for just a few minutes blooms the flavors and softens the garlic, giving the white bean dip a richer, smoother flavor.
- In a food processor, combine cannellini beans, lemon zest, lemon juice, water, salt and pepper. Add 3 tablespoons of the oil from the skillet, along with the cooked garlic clove (you can leave the garlic clove out for a milder flavor).
- Process until smooth.
- Scrape the dip into a serving bowl and drizzle with the remaining oil from the skillet.
Serving suggestions:
Serve the dip with your favorite crackers (or toasted bread, see below), or with sliced crudité (raw veggies) for dipping—think fennel, carrots, cucumbers and/or radishes. It’s also awesome as a healthy afternoon snack straight out of the fridge!
White bean spread for crostini
For a passed appetizer, spread the white bean dip over toasted baguette slices (see how to make crostini in this whipped ricotta post). To take the white bean crostini over the top, layer them with sautéed spinach and shavings of Parmesan cheese (if you’d like). It’s an elegant appetizer that also makes for a damn fine meal.
FAQs
White bean dip can be refrigerated for up to 5 days.
The dip is thickened simply with white cannellini or navy beans, which lend a creamy texture. The dip will thicken further when refrigerated. I prefer to let it come to room temperature before serving.
Recipe tips:
- If you don’t have a food processor you can use a high-speed blender such as a Vitamix to make the white bean dip recipe.
- If you’re sensitive to garlic, cook it in the oil but don’t add the cooked clove to the dip (it will still flavor the oil and taste amazing!).
- For instructions on making crostini, see this Ricotta Crostini Post.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
Other easy appetizers to try:
- Bacon Wrapped Dates with Maple Rosemary Glaze (aka Devils on Horseback)
- Whipped Ricotta Crostini
- Warm Spinach & Artichoke Dip
- Yogurt Feta Dip
- Fig & Walnut Jam for Cheese
- Sriracha Cream Cheese Dip
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Get the recipe!
Easy Tuscan White Bean Dip (Vegan!)
Equipment
- Food processor or high speed blender
Ingredients
- ¼ cup extra-virgin olive oil
- 1 garlic clove, smashed and peeled
- 2 rosemary sprigs (4-6 inches)
- ½ teaspoon dried oregano
- ⅛ teaspoon red pepper flakes
- 1 15-ounce can cannellini or navy beans, drained and rinsed
- ½ teaspoon lemon zest
- Juice of ½ lemon, plus more to taste
- 1-2 tablespoons water
- Salt and freshly ground black pepper
Instructions
- Put the olive oil, garlic clove, rosemary sprigs, dried oregano and red pepper flakes in a small skillet or pot, and cook over medium-low heat, stirring occasionally, until the garlic is golden in spots, about 4-6 minutes. Remove the pan from the heat. Discard the rosemary sprigs or save them for garnish.
- In a food processor, combine the cannellini beans, lemon zest, lemon juice and 1 tablespoon of water. Add 3 tablespoons of the oil from the pan (be sure to get some of the dried herbs too), along with the cooked garlic clove if you’d like (you can omit the garlic clove for a slightly milder flavor—it’s still delicious!). Season with salt and pepper.
- Process until smooth, scraping down the sides once or twice. Taste and season with more salt, pepper and/or lemon juice, if needed. If you prefer a thinner dip, blend in another tablespoon of water.
- Transfer the dip to a bowl and drizzle with some of the remaining oil. Serve with veggies and crackers, or spread the dip over toasted crostini.
Notes
- If you don’t have a food processor you can use a high-speed blender such as a Vitamix to make the dip.
- If you’re sensitive to garlic, cook it in the oil but don’t add the cooked clove to the dip (it will still flavor the oil and taste amazing!).
- To make white bean crostini, spread the bean dip over toasted baguette slices (see how to make crostini in this whipped ricotta post). To take the crostini over the top, layer them with sautéed spinach and shavings of Parmesan cheese (if you’d like).
Maggie says
If I make this a few days ahead, can I reserve the infused oil for drizzling on top when it's time to serve it? Or should I just discard it and instead drizzle a bit of high quality olive oil on top? Thanks! This recipe - and the crostini - sound very appealing.
Nicki Sizemore says
Hi Maggie! You can absolutely reserve the infused oil in a small jar and drizzle it over the dip before serving. However, the dip will still be delicious with just a drizzle of good quality olive oil. I hope you enjoy!
Kathryn Jones says
Very easy and super good. Thank you for sharing and for the clear instructions.
Nicki Sizemore says
I'm so glad you enjoyed, Kathryn!
Hilary says
Thank you Nicki for this lovely dip recipe. I have been looking for quite some time to find one that is not only tasty but the right texture. I'm having it for lunch but also looking forward to trying it with the spinach on crostini. While I eat it I will be checking out all your other recipes. 😋
Nicki Sizemore says
Hi Hilary! Thanks much for your comment, and I'm so happy to hear you like the dip. I hope you enjoy my other recipes. 🙂
Kathleen says
This is so good! I put most of the oil and all of the garlic in with the beans. So good with everything from chips to crackers to carrots, celery and cherry tomatoes.
Nicki Sizemore says
Hi Kathleen, thank you for your comment, and I'm so glad you enjoyed!
Kathleen says
Thanks for the recipe. This is very good! I wasn’t reading carefully and put the garlic clove through a garlic press. Still turned out great. I ended up adding about 4 tablespoons of the olive oil mixture as it was so good. Highly recommend and definitely will make this again.
Nicki Sizemore says
Hi Kathleen, thank you for your comment, and I’m so glad to hear you enjoyed the dip!
Melody Sieglitz says
Hi there am vegan and don't do any oils can this still be tasty? Omit it or sub something else? All thoughts appreciated
Nicki Sizemore says
Hi Melody! While I haven't tested this recipe without oil so can't guarantee the results, I do think it will still be tasty. Swap out the oil for water, and be sure to season the dip well with salt and pepper. I hope you enjoy!
Sherrie Nachamkin says
I LOVE THIS!
Nicki Sizemore says
Thank you Sherrie!!