Creamy White Bean Dip

This ultra-creamy white bean dip will soon become your favorite new appetizer or party dip. It's made with creamy cannellini beans and packed with delicious Tuscan roasted garlic and herb flavors. And the best part is that you only need five ingredients.

Why This Recipe Works 

Fast and easy party dips like this or my green goddess dip are a must for company or as part of a healthy lunch or snack. You’ll love this bean dip recipe for so many reasons!

  • It’s a perfect last-minute appetizer idea when friends or family drop by and you need something in a pinch. Pair it with raw vegetables, crackers, or bread, and you’re done.
  • It’s a nice change from hummus. 
  • Leftovers are delicious as a sandwich spread or for a healthy mid-day snack.
  • Beans are super healthy! This dip is high in healthy carbs, fiber, and protein.

Recipe Ingredients

Here are some key ingredients you’ll need to make this white bean dip. I’ve listed a few substitutions and variations in the section below.

Be sure to check out the recipe card below for the complete list of ingredients with measurements.

Ingredients needed to make white bean dip

Beans. I recommend canned cannellini beans because they’re very soft and creamy, and when pureed, they make for a velvety smooth dip.

Garlic. Roasted garlic is my number one choice for this recipe. It’s very mellow, slightly sweet, and blends right into the beans, so you won’t get any garlic pieces. I like to roast a few heads of garlic in the air fryer and keep it in the refrigerator or freezer. If you don’t have time to roast garlic, you can mince a few cloves and sizzle it in some olive oil.

Rosemary. Use fresh rosemary because the needles are more tender than dried rosemary. You only need one medium to large sprig for this recipe.

Lemon juice. A squeeze of fresh lemon juice brightens up all of the flavors.

Substitutions and Variations

  • Substitute navy (also called small white beans) or great northern beans for cannellini beans. These will be slightly firmer, so puree them for longer and add extra water to the mixture to soften your dip.
  • Fresh thyme works well with or instead of rosemary.
  • Make it spicy with some harissa or a pinch of cayenne pepper.
  • Add about ¼ cup of sliced sundried tomatoes to the dip for a nice variation. Use the ones packed in olive oil because they’re softer and will puree nicely.
  • Crumble an ounce or two of feta cheese on top of the dip. Chopped briney olives are also nice on top.

Step-by-Step Instructions

First, prepare your garlic by cutting about ¼ inch off the top of the garlic head to expose the cloves. Leave the root end intact, but remove any loose papery skin. Place the garlic on a piece of foil. Drizzle about 1 teaspoon of olive oil over the garlic and lightly wrap it in foil.

Steps 1 & 2 to make white bean dip

Second, roast the garlic. You can do this in the oven at 400ºF for 50-60 minutes or in the air fryer at 380ºF for 25-30 minutes. Let the garlic cool.

Third, squeeze the garlic cloves out of the head of garlic and into the food processor (you can use all of it or most of it, depending on your preference). Add the drained beans, rosemary, and about 2 tablespoons of water. 

Steps 3 & 4 to make white bean dip

Fourth, puree the beans until smooth. While the machine is running, add the olive oil and lemon juice. Taste and add salt and additional water to thin to the desired consistency.

Expert Tips

  • When roasting your garlic, roast several heads at a time. You can keep it in the refrigerator for up to two weeks. Read about how to use roasted garlic and freeze it for longer.
  • If you don’t have time to roast the garlic, mince about four medium cloves and saute it in the olive oil for about 30 seconds. Be careful not to burn it or let it get too brown. Add the sizzled garlic to the food processor with the beans. Use the same olive oil and drizzle it into the food processor as instructed.
  • Unless you’re using unsalted beans, I recommend tasting the pureed dip before adding the salt. Often, canned beans are pretty salty, so you may need less salt than expected.
  • Add more olive oil if you want a richer dip.
  • Double the recipe and freeze for up to a month in two or three smaller containers.
A white plate with white bean dip spread onto it. Grape tomatoes and pita bread are in the background.

How to Eat White Bean Dip

Recipe FAQs 

Can you make this dip ahead of time?

Yes, you can make it a day or two ahead of time. Let it come to room temperature before serving. The dip will thicken up slightly while in the refrigerator. To thin it, add water, about two tablespoons at a time, stirring well.

How long can you keep leftovers?

Store leftover dip in the refrigerator for up to four days or in the freezer for a month. 
Stir in some water to thin it if it thickens too much in the refrigerator or freezer.

Other Easy Party Dip Recipes

If you love easy, healthy dipable and spreadable recipes for an appetizer or snack, don't miss these recipes.

Love this recipe? Please leave a 5-star rating on the recipe card below & a review in the comments section further down the page.


A plate spread with white bean dip. Cut vegetables and pita bread are in the background.

Creamy White Bean Dip

A fast and easy white bean dip for crudites or pita chips
5 from 3 votes
Print Pin
Course: Appetizer
Cuisine: Mediterranean
Diet: Lower Carb, Heart Healthy, Vegan, Vegetarian
Prep Time: 8 minutes
Roasting the garlic: 30 minutes
Total Time: 38 minutes
Servings: 6
Calories: 162kcal


  • 1 medium garlic bulb
  • ¼ cup olive oil divided
  • 15 ounces white cannellini beans drained and rinsed
  • 1 medium sprig fresh rosemary needles removed
  • 2 tablespoons water or more to thin to desired consistency
  • 2 teaspoons lemon juice
  • ¼ teaspoon kosher salt or to taste


  • To roast the garlic, cut about ¼ inch off the top of the bulb to reveal the cloves. Remove any loose papery skin. Pour about 1 teaspoon of olive oil over the top of the garlic bulb. Lightly wrap it in foil and roast in the air fryer at 380℉ for 30 minutes or in the oven at 400℉ for about one hour.
    Let the garlic cool.
  • Squeeze all or most of the garlic cloves into the bowl of a food processor. Add the drained beans, rosemary needles, and about two tablespoons of water.
  • Puree the bean mixture for about 20 seconds or until smooth. Scrape down the sides of the bowl. While the machine is running, drizzle in the remaining olive oil and the lemon juice.
  • Stir the dip and add extra water (one tablespoon at a time) to achieve the desired consistency.
  • And add salt to taste. Serve on a plate or in a bowl drizzled with extra olive oil and herbs if desired.


Serve with pita chips, fresh vegetables, or as a sandwich spread.
Store any leftover dip in a covered bowl in the refrigerator for up to 4 days.
You can double this recipe and freeze it in portions for up to one month.
When refrigerated or frozen, the dip will thicken. Add a few tablespoons of water to thin it.


Calories: 162kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 101mg | Potassium: 327mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
Did you make this recipe?Tag me @CravingSomethingHealthy!


  1. 5 stars
    In a pinch, I wonder if you could use roasted garlic paste instead of roasting the garlic?
    This sounds very similar to the recipe for the white bean puree that goes with the scallop recipe in your recipe book. The last time I made that I doubled it as my husband and I love it. It's as good as having mashed potatoes!

    1. I've never used the garlic paste in a tube but I'm sure you can swap it in a pinch. You're right about the white bean puree recipe (I forgot about that)! White beans with garlic and rosemary are such a tasty combo!

  2. I love how convenient Dorot frozen herbs are! And that dip sounds simply delicious!

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