Creamy White Bean Garlic Dip – Smooth, Savory, and Easy

This Creamy White Bean Garlic Dip is the kind of recipe you’ll make once and then keep on repeat. It’s silky, full of garlicky flavor, and comes together in minutes with pantry staples. It’s perfect for a quick snack, a casual appetizer, or as a spread for wraps and sandwiches.

You get big flavor with very little effort, and it feels a little special without being fussy. Keep a batch in the fridge and you’ll always have something good to serve.

Creamy White Bean Garlic Dip - Smooth, Savory, and Easy

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 6 servings

Ingredients

  

• 1 can (15 ounces) cannellini or great northern beans, drained and rinsed
• 2–3 garlic cloves (use roasted garlic for a milder dip; see notes below)
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2–3 tablespoons fresh lemon juice (about half a lemon)
• 1 teaspoon lemon zest (optional but brightens the flavor)
• 1/2 teaspoon kosher salt, more to taste
• 1/4 teaspoon freshly ground black pepper
• 2–3 tablespoons cold water (as needed to thin)
• 1 tablespoon fresh parsley or dill, chopped (optional)
• Pinch of red pepper flakes (optional, for a little heat)
• Optional toppings: olive oil, chopped herbs, paprika, toasted pine nuts, or a sprinkle of sumac
• For serving: pita, crackers, sliced cucumbers, carrots, bell peppers, or warm crusty bread

Instructions

 

• Prep the beans: Drain and rinse the white beans under cool water. This removes excess starch and salt, which helps the dip taste cleaner and blend smoother.
• Choose your garlic style: For a bold bite, use raw garlic. For a sweeter, mellow flavor, use roasted garlic. To roast: slice off the top of a whole bulb, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 35–40 minutes until soft and golden. Squeeze out the cloves as needed.
• Blend the base: Add beans, garlic, lemon juice, lemon zest, salt, pepper, and olive oil to a food processor or high-speed blender.
• Adjust the texture: Blend until smooth, drizzling in cold water a tablespoon at a time. Stop and scrape down the sides as you go. You’re aiming for a creamy, spreadable consistency—not too thick, not runny.
• Taste and balance: Add more lemon for brightness, more salt if it tastes flat, a pinch of red pepper flakes for heat, or a splash of olive oil for extra richness.
• Stir in herbs: Pulse in chopped parsley or dill for a fresh finish. Don’t overblend the herbs or the dip can turn greenish.
• Plate and top: Spoon into a shallow bowl. Create swirls with the back of a spoon and finish with a drizzle of olive oil, a dusting of paprika or sumac, and any crunchy topping you like.
• Serve: Pair with pita, raw vegetables, or spread it in wraps. It also makes a great base layer on a toast with sliced tomatoes or roasted peppers.

What Makes This Recipe So Good

• Super creamy texture: White beans blend up beautifully, giving this dip a velvety, smooth finish without dairy.
• Big garlic flavor: You can keep it raw and punchy, or roast the garlic for a milder, sweeter taste.
• Fast and flexible: It takes about 10 minutes, and you can tweak the herbs, lemon, or spice to match your mood.
• Budget-friendly: Canned beans, a lemon, olive oil, and garlic are all you really need.
• Great for meal prep: It keeps well and tastes even better the next day as the flavors meld.

Shopping List

• 1 can (15 ounces) cannellini or great northern beans, drained and rinsed
• 2–3 garlic cloves (use roasted garlic for a milder dip; see notes below)
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2–3 tablespoons fresh lemon juice (about half a lemon)
• 1 teaspoon lemon zest (optional but brightens the flavor)
• 1/2 teaspoon kosher salt, more to taste
• 1/4 teaspoon freshly ground black pepper
• 2–3 tablespoons cold water (as needed to thin)
• 1 tablespoon fresh parsley or dill, chopped (optional)
• Pinch of red pepper flakes (optional, for a little heat)
• Optional toppings: olive oil, chopped herbs, paprika, toasted pine nuts, or a sprinkle of sumac
• For serving: pita, crackers, sliced cucumbers, carrots, bell peppers, or warm crusty bread

Step-by-Step Instructions

1. Prep the beans: Drain and rinse the white beans under cool water. This removes excess starch and salt, which helps the dip taste cleaner and blend smoother.
2. Choose your garlic style: For a bold bite, use raw garlic.

   For a sweeter, mellow flavor, use roasted garlic. To roast: slice off the top of a whole bulb, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 35–40 minutes until soft and golden. Squeeze out the cloves as needed.

3. Blend the base: Add beans, garlic, lemon juice, lemon zest, salt, pepper, and olive oil to a food processor or high-speed blender.
4. Adjust the texture: Blend until smooth, drizzling in cold water a tablespoon at a time.

   Stop and scrape down the sides as you go. You’re aiming for a creamy, spreadable consistency—not too thick, not runny.

5. Taste and balance: Add more lemon for brightness, more salt if it tastes flat, a pinch of red pepper flakes for heat, or a splash of olive oil for extra richness.
6. Stir in herbs: Pulse in chopped parsley or dill for a fresh finish. Don’t overblend the herbs or the dip can turn greenish.
7. Plate and top: Spoon into a shallow bowl.

   Create swirls with the back of a spoon and finish with a drizzle of olive oil, a dusting of paprika or sumac, and any crunchy topping you like.

8. Serve: Pair with pita, raw vegetables, or spread it in wraps. It also makes a great base layer on a toast with sliced tomatoes or roasted peppers.

Keeping It Fresh

Store the dip in an airtight container in the fridge for up to 4–5 days. The flavors often deepen by day two, so it’s a smart make-ahead option.

If it thickens in the fridge, stir in a teaspoon of water or a splash of lemon juice to loosen it. For serving later, keep toppings like herbs and nuts separate and add them just before eating to maintain their texture.

Why This is Good for You

• Plant protein and fiber: White beans offer a satisfying combo that helps keep you full and steady your energy.
• Heart-healthy fats: Extra-virgin olive oil adds richness along with monounsaturated fats and antioxidants.
• Nutrient-dense: Beans bring minerals like iron, magnesium, and potassium, while garlic and lemon add vitamin C and beneficial compounds.
• Lower in saturated fat: You get a creamy dip without dairy, which can be helpful if you’re watching saturated fat or avoiding lactose.

Common Mistakes to Avoid

• Using too much raw garlic: A little goes a long way. Start with one clove, taste, and add more if needed.

  Raw garlic intensifies as it sits.

• Skipping the rinse: Not rinsing canned beans can make the dip taste starchy or overly salty. Rinse well for a cleaner flavor.
• Over-blending with herbs: Pulse herbs at the end to avoid a muddy color and keep fresh flavor intact.
• Forgetting acidity: Lemon juice brightens everything. If the dip tastes dull, it probably needs a squeeze more lemon or a pinch of salt.
• Serving it too thick: Texture matters.

  If it’s paste-like, add cold water, a teaspoon at a time, until it’s silky.

Variations You Can Try

• Smoky paprika: Add 1/2 teaspoon smoked paprika and a pinch of cumin for a warm, smoky profile.
• Herby green: Blend in basil and parsley with a splash more lemon. Top with chopped chives.
• Roasted red pepper: Add 1/3 cup chopped roasted red peppers and a touch of Aleppo pepper for gentle heat.
• Lemony tahini: Blend in 1–2 tablespoons tahini and extra lemon for a richer, slightly nutty flavor.
• Olive and caper: Stir in chopped Kalamata olives and a teaspoon of capers for a briny twist. Skip extra salt.
• Charred scallion: Grill or pan-sear scallions until lightly charred, then blend in for a toasty, oniony note.

FAQ

Can I use another type of bean?

Yes.

Great northern and navy beans both work well. Chickpeas will also work, but the texture will be a bit denser and less silky than with white beans.

Do I need a food processor?

No, but it helps. A blender creates a very smooth texture, while an immersion blender works in a pinch.

If mashing by hand, use a fork or potato masher and add a little extra olive oil and water for creaminess.

How do I make it less garlicky?

Use roasted garlic or lightly sauté chopped garlic in olive oil for 1–2 minutes to tame the bite. You can also reduce the amount to one small clove and add more only after tasting.

Is this dip freezer-friendly?

It can be frozen, but the texture may turn slightly grainy. If you do freeze it, thaw in the fridge and re-blend with a splash of water and olive oil to smooth it out.

What should I serve with it?

Pita wedges, crackers, cucumber rounds, carrot sticks, bell pepper strips, cherry tomatoes, or warm toast are all great.

It’s also excellent as a spread in veggie wraps or under grilled chicken or fish.

How can I make it oil-free?

Replace olive oil with aquafaba (liquid from the can of beans) or water. The dip won’t be as rich, but it will still be creamy. Add extra lemon and a pinch more salt to balance the flavor.

Can I prepare it ahead for a party?

Absolutely.

Make it 1–2 days in advance, then stir and adjust seasoning before serving. Add fresh herbs and garnishes right before it hits the table for the best look and flavor.

In Conclusion

This Creamy White Bean Garlic Dip is simple, affordable, and endlessly adaptable. With a few pantry ingredients and about 10 minutes, you’ll have a smooth, flavorful dip that works for snacks, parties, or easy lunches.

Make it once, then tweak it to fit your taste—extra lemon, roasted garlic, a pop of herbs, or a smoky twist. Keep it on hand, and you’ll always have something satisfying to share or savor.