White Bean Dip is quick and easy to make with canned beans, and it's bursting with flavor thanks to fresh garlic, lemon juice, champagne vinegar, parsley, and rosemary, for the perfect dip for raw veggies or crackers!

WANT TO SAVE THIS RECIPE?

Enter your email below and we'll send it to your inbox. Plus get our best recipes every week!

The next time you're craving a flavorful snack to nosh on with no restraint, this White Bean Dip is the ticket! It comes together in a matter of minutes, it's loaded with protein- and fiber-rich white beans and healthy olive oil, and it's bursting with flavor from an assortment of vibrant ingredients. I'm telling you, this recipe is absolutely delicious!

If you're a fan of my Roasted Garlic Hummus or my Tex-Mex-influenced Black Bean Dip (which is equally easy and healthy), you're going to love this White Bean Dip recipe, with a flavor profile that leans a bit more Tuscan.

Ingredients

Simple ingredients yield BIG FLAVOR in this White Bean Dip!

Canned white beans. Drained and rinsed. This shortcut ingredient means that you can whip up a batch of White Bean Dip in a matter of minutes! Feel free to use cannellini beans, great northern beans, or navy beans.
Garlic. One clove of fresh garlic packs a zingy, flavorful punch in this recipe.
Extra-virgin olive oil. For rich, luscious flavor and texture. You can even drizzle a little extra EVOO over your dip before serving, if you like.
Champagne vinegar. The secret ingredient that sets this White Bean Dip apart from other white bean dip recipes! I highly recommend making it a point to use champagne vinegar (<<<my favorite brand) in this recipe for its subtle fruitiness. However, if you don’t have champagne vinegar on hand, you may substitute white wine vinegar instead. In that case, reduce the amount of vinegar to 2 teaspoons and simultaneously increase the amount of lemon juice in the recipe to 2 teaspoons.
Lemon juice. For a pop of brightness. Freshly-squeezed is preferred, but a pure bottled lemon juice (with "lemon juice" as the only ingredient listed) will work as well.
Fresh parsley. I recommend using fresh flat-leaf/Italian parsley in this recipe. Curly parsley has too much texture what should be a smooth dip.
Dried rosemary. If you happen to have fresh rosemary on hand, you may certainly substitute it! Just keep in mind that dried herbs are more potent, so you'd need to use three times the amount of fresh herbs as compared to dried herbs for an equivalent flavor (meaning this recipe would require 2 ¼ teaspoons of fresh rosemary).
Salt + freshly ground black pepper. To taste.

Close-up of cracker dipping into White Bean Dip.

How to Make White Bean Dip

(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)

I typically make this White Bean Dip recipe in my mini food processor, but you could use a full-sized food processor as well. A high-powered blender should also work as long as you scrape down the sides as needed.

Place the garlic clove in the food processor and pulse until finely minced.
Add the remaining ingredients to the food processor.

White cannellini bean dip ingredients in food processor.

Purée for a couple minutes until completely creamy and smooth, scraping the bowl as necessary. Taste and adjust the seasonings to your liking. Feel free to tweak/increase any of the ingredients that you want to stand out! And if your White Bean Dip is too thick for your liking, you can purée 1 teaspoon of water at a time into it until your desired consistency is reached.

Finished recipe pureed in food processor.

Serve with crudités, pita bread, pita chips, baguette slices, or crackers.

ENJOY!

White Bean Dip close-up with olive oil and parsley garnish.

Serving Suggestions

While White Bean Dip is obviously a fabulous dip for raw veggies, pita, or crackers, it's also surprisingly versatile!

● Smear it into wraps or pitas.
● Slather it onto sandwiches or burgers (I think it's particularly great on a turkey burger)!
● Dollop it over bowls (such as those with greens, grains, and/or protein).

Whether you need a guilt-free snack or a vibrant appetizer, this White Bean Dip is the answer!

It's versatile. It's customizable. And it's as effortless as it is delicious!

I hope it becomes a new dipping and dolloping favorite. 🙂

More Healthy Dips

White Bean Dip aerial view with garnishes.

White Bean Dip (Easy, Healthy, Delicious)

By Samantha Skaggs

Course: Appetizer

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 243kcal

Print Pin Rate

Video

Ingredients

1 clove garlic
1 (15-ounce) can white beans, drained & rinsed
¼ cup extra-virgin olive oil
1 tablespoon champagne vinegar
1 teaspoon lemon juice
2 tablespoons packed fresh parsley leaves
¾ teaspoon dried rosemary
¼ teaspoon salt
Freshly ground black pepper, to taste

Instructions

Add garlic clove to the bowl of a food processor. Pulse until minced. Add the remaining ingredients to the food processor. Purée for a couple minutes until creamy and smooth, scraping the bowl as necessary. Taste and adjust the seasonings to your liking.
Serve as a dip with pita, pita chips, baguette slices, crackers, and/or raw veggies. Store leftovers in an airtight container in the refrigerator for 3 to 5 days.

Equipment Needed

Mini Food Processor

Notes

You can use canned cannellini, great northern, or navy beans.
Champagne vinegar is highly recommended in this recipe for its subtle fruitiness. If you don’t have champagne vinegar, you may substitute white wine vinegar instead. However, reduce the amount to 2 teaspoons and simultaneously increase the amount of lemon juice in the recipe to 2 teaspoons.
I recommend using fresh flat-leaf/Italian parsley in this recipe. Curly parsley has too much texture for this smooth dip.
To substitute fresh rosemary in place of the dried rosemary, you would need to use three times as much for an equivalent flavor (so 2 ¼ teaspoons fresh rosemary).
If you don't have a mini food processor, you can make this White Bean Dip recipe in a full-sized food processor. (And if you double the recipe, definitely make it in a full-sized food processor.) This dip can also be made in a high-powered blender, although you'll probably need to scrape down the sides a few times.
Alternative ways to enjoy this White Bean Dip include as a spread on sandwiches, burgers, wraps and pitas, or dolloped onto grain/greens/protein bowls.