White Bean Dip
White Bean Dip - smooth, creamy, and ready in just 5 minutes. Loaded with garlic, lemon, and olive oil, this dip is perfect for scooping up with chips, crackers, or veggie sticks. A quick, healthy snack that’s full of flavor!
Servings: 8
Calories: 87kcal
Equipment
Ingredients
- 15 ounces cannellini beans or any white beans, drained and rinsed
- 2 cloves garlic minced
- juice from 1 lemon about 2–3 tbsp
- 3 tablespoons olive oil extra virgin, plus extra for drizzling
- salt and pepper to taste
- ¼ teaspoon cumin
- 2-3 tablespoons vegetable broth or water, to adjust consistency
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- In a food processor, combine the drained beans, minced garlic, lemon juice, olive oil, salt, pepper, and cumin. Process until smooth and creamy. If the mixture is too thick, add vegetable broth (or water) gradually until you reach your desired consistency.
- Give your dip a quick taste and adjust the seasoning as needed, sometimes a little extra lemon or salt makes all the difference.
- Transfer the dip to a serving bowl. Drizzle a little extra olive oil over the top and sprinkle with the chopped parsley.
Notes
- Beans: Cannellini beans are my fave for creaminess, but great northern or navy beans work well too.
- Adjust Consistency: Start thick, then add broth or water a tablespoon at a time until you hit your perfect dip texture.
- Flavor Boost: Don’t skip the fresh lemon juice, it brightens the whole dip.
- Chill It: Let the dip chill for 30 minutes if you’ve got the time. It makes the flavors even better.
- Storage: Keeps in the fridge for 4-5 days in an airtight container. Not great for freezing, the texture changes too much.
Nutrition
Serving: 1serving | Calories: 87kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 130mg | Potassium: 10mg | Fiber: 3g | Sugar: 0.05g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
