I love snacks and condiments, so recipes that double as both are immediate winners for me. A cook-free option that comes together in five minutes is even better. I enjoy cooking, but sometimes you want something effortless that still makes you feel like a kitchen superstar.
This homemade white bean dip is an ideal snack whether you need something right away or want a healthy option on standby during the week. It’s portable, travels well, and is great to bring to work to ward off sugary temptations. I’ve relied on this dip more than once to keep my afternoons on track.
The recipe below is intentionally simple — it’s delicious with just a few quality ingredients. The version shown here is the one I make most often: creamy enough for dipping, but also versatile as a spread. For serving, a small garnish makes a big impact. Try a little extra lemon zest, red pepper flakes, or chopped parsley. It looks elegant with minimal effort — though I should warn you, it’s easy to eat far more than you planned.
Beyond being a tasty dip, this makes an excellent sandwich spread. Many store-bought spreads contain mayo or preservatives, and vegan options are often limited. This white bean dip is creamy and satisfying, a terrific mayo substitute on sandwiches or toast, and it adds a boost of plant protein. If you love grilled vegetable sandwiches, this will change your life. Once you have it in your fridge, you’ll start finding excuses to put it on everything.
📖 Recipe
Creamy White Bean Dip
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Bri Beaudoin
Ingredients
- 1 (15 oz/14 fl oz/398 ml) can cannellini beans, rinsed and drained
- 1 clove garlic
- 2 to 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon lemon zest (extra for garnish)
- ½ teaspoon fine sea salt
Garnishes (optional)
- Red pepper flakes
- Chopped flat leaf parsley
Instructions
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Make: In a food processor, combine the rinsed and drained beans, garlic, 2 tablespoons lemon juice, olive oil, and lemon zest. Pulse until smooth. Taste and adjust seasoning with additional lemon juice and salt as needed.
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Serve: Transfer to a bowl and garnish with red pepper flakes, extra lemon zest, and/or chopped parsley if you like.
Notes
- Beans: Cannellini beans are recommended but you can substitute other white beans like navy or Great Northern. If using home-cooked beans, 1 can (15 oz) equals about 1.5 cups cooked beans.
- Serving suggestions: Serve with fresh vegetables, crackers, or bread. It also makes a delicious vegan sandwich spread.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.
- Yield: The recipe makes about 1 1/3 cups of dip (roughly 3–4 tablespoons per serving).
Nutrition
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Carbohydrates: 10g
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Protein: 3g
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Fat: 5g
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