Who’s ready for a mid-week snack? I know I am. Since I made that Kale & White Bean Soup the other day, I had some extra white beans leftover and I can’t think of a better way to use them than by making some white bean dip. Just think of it like Italian hummus. It’s super simple to make. You just blend everything up in a food processor, or smash it all up with a fork. The fork route may not be as smooth, but it’ll still taste bomb. And, the taste is what’s most important.
The other great thing about this dip, is you can totally modify it for whatever flavors you’re in the mood for. I stuck with classic Italian flavors here cause it’s what I had on hand, but I feel like this would also go really well if you made it with some Spanish ingredients, maybe paprika, thyme and garlic. (*mental note for a later date) You can really experiment. It’s just like hummus, same concept, smushed up beans, flavored however you like.
It’s just like hummus, same concept, smushed up beans, flavored however you like.
5-Minute White Bean Dip with Rosemary & Lemon | Easy Appetizer Recipe
Learn how to make creamy white bean dip with rosemary and lemon in just 5 minutes. This easy appetizer recipe is perfect for parties and healthy snacking. Includes storage tips and variations!
Looking for a quick appetizer that’s both elegant and effortless? This creamy white bean dip with fresh rosemary and lemon transforms simple pantry ingredients into an impressive Italian-inspired spread in just 5 minutes. Think of it as Italian hummus – equally versatile but with its own unique Mediterranean charm.
What makes this white bean dip recipe special is its perfect balance of flavors: earthy cannellini beans, aromatic rosemary, bright lemon, and rich olive oil create a harmonious blend that’s both sophisticated and comforting. Whether you’re hosting an impromptu gathering or need a healthy snack, this dip delivers restaurant-quality taste with minimal effort.
Jump to:
- Ingredients
- Instructions
- Expert Tips
- Frequently Asked Questions
- Storage Instructions
- Serving Ideas & Variations
Ingredients for White Bean Dip with Rosemary and Lemon
- White Beans – Creamy cannellini beans provide a smooth, buttery base and rich protein content. Canned are quick and easy, but you can certainly cook them form dried if you like.
- Fresh Rosemary – Adds an aromatic, woodsy flavor
- Lemon – Brightens up the entire dish and cuts the richness of the beans and olive oil
- Garlic – Gives a nice garlic flavor the to the dip. You can omit this if you’re not into raw garlic.
- Olive Oil – Extra virgin olive oil is what you want here
- Black Pepper – Fresh ground black pepper
- Salt
How to make This Easy White Bean Dip
- Drain Beans – Drain and rinse your white beans thoroughly
- Add Everything to Food Processor – Add beans, rosemary, lemon juice, garlic, and a generous drizzle of olive oil to your food processor
- Blend – Blend your beans and ingredients until smooth, adding extra olive oil or water to reach desired consistency.
- Season – Taste and adjust salt, pepper, and lemon juice as needed
- Let it Rest – Let the dip rest for at least 30 minutes before serving (if time allows). It help all the flavors meld.
Some Tips for the Best White Bean Dip
Bean Selection
While cannellini beans are traditional, but any white bean variety works. Great Northern or navy beans make excellent substitutes.
Let it Rest
Make this dip a day ahead if possible. The garlic and rosemary flavors intensify overnight. It get’s more delicious as it sits, but if you don’t have time, you can eat it right away.
Use Good Olive Oil
Use that fancy extra virgin olive oil here. Something peppery and rich.
Serve at Room Temperature
For the best flavor and consistency serve this at room temperature.
Some Frequently Asked Questions when Making White Bean Dip
Can I use dried beans instead of canned?
Yes! Cook dried white beans until very tender. One 15oz can equals about 1.5 cups of cooked beans.
How long does white bean dip last?
Stored properly in an airtight container, this dip keeps for up to 5 days in the refrigerator.
Can I freeze white bean dip?
Yes, it freezes well for up to 3 months. Thaw the dip overnight in the refrigerator and re-blend with a splash of olive oil to restore its consistency.
Is this dip healthy?
Absolutely! White beans are packed with protein, fiber, and minerals. Using olive oil adds healthy fats and antioxidants.
Can I make this without a food processor?
Yes! Use a potato masher, ricer or fork for a rustic, textured dip. You can also use an immersion blender.
How to Store White Bean Dip
Store your white bean dip in an airtight container in the refrigerator for up to 5 days. The olive oil may solidify slightly when chilled – this is normal. Before serving, let the dip come to room temperature and give it a good stir. If needed, blend in a splash of olive oil to refresh the consistency.
Some Serving Ideas & Variations on White Bean Dip
Classic Serving Suggestions:
- Toasted pita chips or baguette slices
- Fresh vegetable crudités
- Spread on sandwiches or wraps
- Base for Mediterranean grain bowls
A Few Variations:
- Spanish-Style Bean Dip: Replace rosemary with smoked paprika and thyme
- Tuscan White Bean Dip: Add sun-dried tomatoes and fresh basil
- Greek-Inspired Dip: Include oregano and a sprinkle of crumbled feta
- Spicy Style: Add red pepper flakes or a dollop of harissa
- Roasted Garlic: Use a whole head of roasted garlic instead of raw for mellower flavor
Make It Your Own:
This versatile white bean dip recipe serves as a fantastic base for experimentation. Feel free to adjust herbs and seasonings to match your menu or preferences. The key is maintaining the balance between the creamy beans, aromatic herbs, bright acidity, and rich olive oil.
Whether you’re serving this as a quick appetizer at a party or keeping it on hand for healthy snacking, this white bean dip recipe proves that simple ingredients can create something truly special. With just a few minutes of prep time, you’ll have a sophisticated dip that rivals any store-bought version.
White Bean Dip
Equipment
- Food Processor
Ingredients
- 15 oz white beans cooked
- 1/2 lemon juiced
- 1 tsp rosemary finely chopped
- 1 clove garlic crushed
- olive oil
- salt
- pepper
Instructions
- Add all your ingredients into the food processor, and blend it up. You may need to add some extra water, oil or lemon juice to thin it out depending on the consistency you’re going for. It’s all a matter of preference. And, as always, make sure to check for seasoning and adjust as needed.
- I like to use this as a dip or even a sandwich spread if I have some leftover. Also, be aware that the flavors intensify, especially the garlic, the longer this sits, so if you have the forethought try and make it a few hours, if not a day before you wanna chow down.
2 thoughts on White Bean Dip
I’m going to make this. It looks delish plus I love ‘snack’ food.