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

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.