White bean dip is an easy recipe that you can make in 5 minutes with 7 simple ingredients and a blender.
Use as a dip for veggies, but also as a delicious spread in sandwiches, wraps, or as a quick pasta sauce.
What to expect
White bean dip is a creamy dip made with cannellini beans, or with other varieties of white beans.
Cannellini beans are perfect for this recipe because they are soft, mild in taste, and naturally very creamy.
The bean dip is incredibly versatile. You can use it in many preparations, such as toasted bread, in a sandwich, or with any of these 25 ways to eat dips and hummus.
Also, since white beans are quite neutral in flavor, you can spice things up by adding your favorite vegetables to the bean dip.
For example, we love making a bright pink dip, by adding a ready-to-eat red beet peeled and pre-cooked. It's such a colorful, easy, and delicious recipe.
Ingredients and substitutions
- White beans: our favourite white beans are cannellini beans, but you can use any type of white bean. You can use either canned beans, or dry beans that you have previously soaked and cooked.
- Lemon juice: the acidity of the lemon increses the flavour of the bean dip. You could replace the lemon juice with apple cider vinegar.
- Olive oil: pick a good one, best if extra virgin.
- Garlic: perfect with beans.
- Salt and pepper.
- Aromatics: I love to add sage to our bean dip. Sage and white beans have great flavour affinity and are used together liberally in Italian cooking. If you don't like sage you could use rosemary or other fresh herbs such as dill or parsley.
To a blender add 1 small can or 240 grams of drained and rinsed cannellini beans (or other white beans).
Add half a clove of garlic, 1 to 2 tablespoons of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, half a teaspoon of salt, 2 twists of pepper, and if you want you can also add some aromatics.
For instance, I like to add a couple of leaves of sage.
Blend well till you have a thick and almost completely smooth bean dip.
Depending on the type of beans you might need to add a couple of tablespoons of water to get the blender going.
Taste, adjust for salt and lemon, then when you are happy with it transfer it into a serving bowl and arrange it with a spoon.
I like to top our bean dip with some whole cannellini beans that I quickly toss in a drizzle of olive oil, lemon juice, salt, pepper, and plenty of chopped parsley.
Then if you want, you can make an easy variation of this bean dip by following the same recipe and adding one ready-to-eat peeled and cooked red beet.
I am not a huge beet fan, but I absolutely love to add beets to our white bean dip. It just fits in perfectly!
Bean dip is basically a bean hummus that yes, you can use as a dip for veggie sticks or nachos, but it’s also great as a spread in wraps or sandwiches.
Avo sandwich with white bean dip
Here we made a mean couple of sandwiches with our two bean dips,
some sliced ripe avocado seasoned with a tiny pinch of salt and pepper,
a few drops of lemon juice, some capers,
sun-dried tomatoes in oil,
and some spinach leaves.
We topped it off with a slice of toasted bread. And oh my gosh, it was absolutely delicious, and I just devoured the whole thing. So so good. This is the white version.
And this is the pink version, with the beet added to the white bean dip.
Pasta with white bean dip
You can even use the leftover bean dip to make a quick pasta sauce.
All you have to do is warm up the bean dip with some pasta cooking water and some extra leaves of sage, salt, and pepper.
Then toss in the pasta al dente and finish cooking it in the sauce.
Sprinkle with some parsley, a drizzle of olive oil, fresh pepper, and some leftover cannellini beans. It’s delicious this way too and perfect for a quick dinner.
How to cook dry beans?
Cooking dry beans is actually very simple. All you need to do is to rinse the dry beans, then soak them in plenty of water.
I let them soak for about 12 hours overnight, and I like to add a teaspoon of baking soda to soften the skin of the beans.
The next day you’ll see the beans have absorbed some of the water.
Drain and rinse them, add them to a large pot with plenty of water, then bring the water to a boil.
Once the water boils, lower the heat and cook the beans on a very gentle simmer, for about 1 to 3 hours, depending on the type of bean and how long they soaked.
In this case, our cannellini beans only took one hour of cooking, after 12 hours of soaking.
There’s no exact cooking time with beans, so you have to taste them to see if they are cooked. Then shortly before they are done, you can add some salt to the water, and finish cooking them for another 15 minutes.
Store the beans for 3 to 4 days in the refrigerator in an airtight container, without their liquid. They really are perfect for meal prep. They also freeze well, for up to 3 months.
Store the white bean dip in the refrigerator for a couple of days. We do not recommend freezing it, it's much faster to make it fresh.
White Bean Dip - Easy recipe
- 1 Blender
- 1 small can of 15 ounces or 400 grams cannellini beans or other white beans
- ½ lemon the juice
- 1 - 2 tablespoon extra virgin olive oil + some optional to drizzle on top
- ½ clove garlic
- ½ teaspoon salt
- 2 twists black pepper
- 3 leaves sage or a few needles of rosemary, or a few leaves of mint (optional)
Red beet variation
- 1 ready-to-eat red beet peeled and pre-cooked
- freshly chopped parsley to sprinkle on top
- Drain and rinse the beans, then add them to a blender with the other ingredients and blend for a couple of minutes until you have a thick bean cream.
- Serving suggestion: Transfer to a bowl and top with freshly chopped parsley, a drizzle of olive oil, or with some cannellini beans tossed in olive oil, lemon juice, chopped parsley, salt and pepper.Eat in a sandwich, with pita bread, flat bread, in wraps, or even use as a pasta sauce.
- Note: some canned beans are drier, other are more moist, so depending on the brand of your canned beans, you might need to add a little water (2 tablespoons max) to help the blender.
- Red beet variation: to the same blender add 1 ready-to-eat peeled and cooked red beat. Blend till you get a bright purple bean deep, taste and adjust for salt and lemon juice.