Save Last summer my neighbor brought over a container of this creamy white bean dip after I mentioned I was hosting last minute guests. She laughed and said it saved her more times than she could count. We stood in my kitchen dipping carrot sticks straight from the container while the oven preheated for something I never actually got around to making. Everyone asked for the recipe that night.
My sister in law served this at her daughters birthday party surrounded by an impressive spread of homemade items. This was the first bowl to disappear completely. I watched three different people ask her for the recipe while wiping hummus from their chins.
Ingredients
- White beans: Cannellini or great northern beans work best here because they blend into an incredibly smooth, creamy texture without any graininess
- Garlic: Fresh minced garlic provides the perfect aromatic backbone that mellows slightly as the dip sits
- Extra virgin olive oil: Use your best quality olive oil since the flavor really shines through in this simple recipe
- Fresh lemon juice: Brightens everything up and cuts through the creamy richness of the beans
- Salt and pepper: Essential seasoning that brings all the flavors together and wakes up the palate
- Optional cumin: Adds a warm earthy note that gives the dip a slightly different character
- Fresh herbs: Parsley or chives add a pop of color and fresh flavor that makes the dip feel special
Instructions
- Combine everything in the food processor:
- Pile in your drained beans, garlic, olive oil, lemon juice, salt, and pepper all at once. No need to be particularly careful about order.
- Blend until completely smooth:
- Run the machine for a full minute or two, stopping to scrape down the sides and push any stubborn beans back into the blade. The mixture should become velvety and light.
- Taste and adjust:
- Give it a proper taste and decide if it needs more brightness from lemon or salt to pop. This is when it becomes your recipe.
- Add optional extras:
- If you are using cumin or fresh herbs, blend them in now for just a few seconds to incorporate.
- Finish with flair:
- Scrape the dip into a pretty serving bowl and make shallow swirls on top with the back of a spoon. Drizzle generously with olive oil and scatter fresh herbs across the surface.
Save This recipe became my go to contribution for every potluck and gathering last year. My friends actually started requesting it specifically instead of asking what I was bringing. There is something deeply satisfying about serving something so simple that people assume took much more effort.
Make It Your Own
Once you have the basic method down, this dip becomes a canvas for whatever flavors you are craving. I have made versions with roasted red peppers, sun dried tomatoes, and even fresh basil instead of parsley. The bean base is neutral enough to support almost anything you want to throw at it.
Serving Suggestions
Beyond the obvious raw vegetables and pita chips, try this as a spread on sandwiches instead of mayonnaise. I have even thinned it with a little water and used it as a creamy salad dressing over crisp romaine. It is surprisingly versatile once you start thinking beyond the dip bowl.
Make Ahead Success
This dip actually improves after sitting in the refrigerator for a day or two. The garlic mellows and the lemon integrates more fully. I often double the recipe and keep one container for myself throughout the week. It has saved many lazy lunches when I cannot bear to cook anything else.
- Store in an airtight container in the refrigerator for up to five days
- Let the dip come to room temperature before serving for the best flavor and texture
- Give it a quick stir and add a fresh drizzle of olive oil before serving
Save Keep this recipe in your back pocket for those moments when you need something impressive but refuse to spend more than ten minutes making it happen.
Recipe Questions & Answers
- → Can I use dried beans instead of canned?
Yes, soak and cook dried white beans until tender, then drain well before blending. One 15-ounce can equals about 1½ cups of cooked beans.
- → How long does this dip last in the refrigerator?
Store in an airtight container for up to 4-5 days. The flavors actually develop and improve after a day in the fridge.
- → What can I serve with white bean dip?
Pita bread, crackers, carrot sticks, cucumber slices, bell pepper strips, or radishes all pair beautifully. It also works as a sandwich spread.
- → How can I make the dip extra smooth?
Peel the bean skins before blending for the silkiest texture. Adding a tablespoon of tahini also creates a creamier consistency.
- → Can I freeze this dip?
Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and stir well before serving.