White Bean Dip

You only need 4 ingredients and 5 minutes to make this creamy white bean dip! Served with pita chips and veggies, it's a delicious snack or appetizer.

White bean dip recipe

If you have cannellini beans, olive oil, and a lemon in your kitchen, you’re well on your way to making this white bean dip recipe. My advice? Go for it! It comes together in seconds in the bowl of a food processor, and it’s absolutely delicious. Lemon juice and zest fill it with bright flavor, olive oil adds richness, and the white beans blend into smooth and creamy perfection. Once you have it on hand, you’ll find yourself scooping it up with carrot sticks and pita chips, slathering it onto sandwiches, dolloping it onto bowls, or (like me) eating it by the spoonful out of the fridge! Trust me, you want to try this recipe ASAP.

White Bean Dip Recipe Variations

I love this simple, lemony white bean dip recipe as written, but feel free to use it as a blank canvas! Here are a few of my favorite variations:

  • Herb it up! I love this fresh twist! I like to blend in basil and rosemary, but other fresh herbs like tarragon, parsley, thyme, mint, dill, or chives would be great too. Dried herbes de Provence would also be a lovely addition.
  • Go the garlic route. Add 1 garlic clove to the food processor along with the other ingredients, or use roasted garlic! To make it, slice 1/4 inch off the top of a head of garlic. Place it cut-side-up on a piece of foil, drizzle it with olive oil, and sprinkle it with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes at 350, or until the garlic cloves are deeply golden brown and tender. Let it cool slightly, and then add 1 clove at a time to the dip, blending in more to taste.
  • Cook the beans yourself. If you have the time, cooking your own beans is totally worth it. You can amp up their flavor by simmering them with an onion, garlic, herbs, or dried chiles, and you can control their final texture. For this recipe, I like to cook them until they’re very soft and almost falling apart. Drain them and allow them to cool slightly before you blend up the dip, but don’t toss the bean liquid! Use it instead of the water in this recipe to add delicious depth of flavor.

How to Serve White Bean Dip

This white bean dip recipe is a fantastic party appetizer! When I’m hosting, I often serve it with fresh veggies, crackers, and baguette as part of a loaded crudité platter.

But because this recipe is so easy to make, it’s also a great everyday dip. Keep it on hand to eat as a snack with veggies and pita chips, slather it onto a veggie sandwich, scoop it into a pita with crispy baked falafel, or add it to any grain bowl for extra protein.

Creamy white bean dip

More Favorite Dip Recipes

If you love this white bean dip, try one of these easy dip recipes next:

Then, find more delicious appetizers here!

White Bean Dip

rate this recipe:
5 from 72 votes
Prep Time: 5 minutes
Serves 4
This easy white bean dip recipe is flexible, healthy, and delicious! Serve it as an appetizer or enjoy it as a snack with pita chips and fresh veggies.


fresh herbs, optional but suggested:

  • 2 tablespoons torn fresh basil leaves
  • 2 teaspoons fresh rosemary leaves


  • In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and pepper until combined. With the food processor running, slowly add the water and process until smooth. Blend in the fresh herbs, if desired.
  • Serve with veggies or pita.


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Rate this recipe (after making it)

  1. Cecilia

    5 stars
    Love this delicious, easy to make recipe. I love that you have many plant based recipes. As a person who cooks because I need to, I like to find easy to make recipes with items I typically have on hand.

    Thank you, Janine!

    • Jeanine Donofrio

      I’m glad you’ve been enjoying the recipes!

  2. Emily

    5 stars
    I threw some sprinkled fresh mint from the garden on top of mine — fabulous compliment to the lemon. Such a quick and easy but delicious dip. Thanks!

    • Jeanine Donofrio

      I’m so glad you loved it!

  3. Stacey

    5 stars
    Lovely fresh dip. I’ve made it a few times now. Thanks

    • Phoebe Moore (L&L Recipe Developer)

      Hi Stacey, so glad you love it!

  4. Elham

    5 stars
    So good.Iam making this dip now.I never tasted before but I do now.thank you🤩🤩

  5. Megan

    Delicious! How long will it stay good in the fridge after it’s made?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Megan, this dip keeps well for about 5 days in the fridge!

  6. Sophie

    5 stars
    I put thyme in mine and it was absolutely delicious – so light and fresh and moreish. Thanks for sharing this recipe!

    • Jeanine Donofrio

      Ooh yum! I’m glad you enjoyed it!

  7. Paulina

    5 stars
    Such an easy recipe – love the lemon flavour. I sprinkled Kalamata olives and fresh parsley on top – soooo good!

  8. Prue

    If I don’t have fresh basil, how do you think it would be with some pesto instead?

    • Phoebe Moore (L&L Recipe Developer)

      That would be delicious!

  9. Theresa

    5 stars
    This is the second time I have made this dip. I added fresh basil leaves today. Delicious and healthy!

    • Phoebe Moore

      Hi Theresa, I’m so glad you love it!

  10. Annika

    5 stars
    This dip is awesome! I added an extra clove of garlic, and used 2 tbsp each of fresh rosemary and parsley. It is so easy to make and I love how fresh it tastes compared to store-bought dip.

    • Jeanine Donofrio

      I’m so glad you loved it!

  11. Ann

    Can you freeze this dip? I’m going away and would love to make it ahead of time and have it ready to serve!

    • Jeanine Donofrio

      yep! I think it freezes well.

  12. Steve`

    Today will be the 3rd time I’ve used this recipe. I used to like to throw everything but the kitchen sink in a recipe but now I like the simplicity of a recipe and being able to taste all the ingredients. Thank you.

  13. Michele

    5 stars
    Love this dip! I was desperate and needed something for my fresh veggies. I didn’t have time to go to the store. I was so happy to find this recipe because it is simple, easy and I had every ingredient! Most of all, it is delicious. Thank you!

  14. alyn

    If using canned beans, do you still have to cook first? Or just rinse and drain?

    • Jeanine Donofrio

      No, just rinse and drain and they’re ready to go.

  15. meg

    can you use canned cannellini beans?

  16. Faith

    5 stars
    SO GOOD! I used the Whole Foods branded Greek infused olive oil, and some crushed up dried rosemary. Dipped some Late July multigrain chips in it. Do I need to refrigerate it? I do like it warm!

    • Jeanine Donofrio

      I’m so glad you enjoyed it! Yes, store it in the fridge.

  17. Jane

    5 stars
    Quick and delicious! I used 1/2 tsp fresh rosemary and 2 TBS fresh Italian parsley.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  18. Diana Renwick

    5 stars
    Made this with fresh thyme. So quick to whizz up and it’s fresh and tasty.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  19. barb

    5 stars
    first time making this–delicious and super easy. added extra lemon. everyone gobbled it up

  20. Christine

    Yum! I used rosemary infused olive oil.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.