White Bean Dip is a creamy, delicious alternative to traditional dips, combining the earthy flavor of white beans with the sweet, subtle touch of roasted garlic. This dip’s texture is smooth yet substantial, making it perfect for slathering on pita wedges or serving alongside a rainbow of fresh vegetables. You’ll find it’s both satisfying and easy to prepare, making it an excellent choice for entertaining or a casual snack at home.

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My journey with this dip began during a cozy evening gathering with friends. I found myself craving something both comforting and healthier than the usual heavy dips. With just a handful of ingredients, the resulting white bean dip quickly became a staple at my gatherings, always leaving everyone wanting more. The versatility and pleasing flavor could easily compete with any store-bought option.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make White Bean Dip
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
White Bean Dip

Why You’ll Love This Recipe

Simple & Quick: Ready in just 10 minutes, plus a little bit of roasting time for the garlic.
Irresistible Flavor: Creamy texture with hints of roasted garlic, bright lemon, and fresh rosemary make each bite delightful.
Eye-Catching Appeal: The colorful toppings and fresh veggies make it a perfect centerpiece for any gathering.
Flexible Serving: Enjoy it as a snack, a party dip, or even a light lunch spread on whole-grain bread.
Diet-Friendly Options: Naturally gluten-free, dairy-free, and can be made vegan without any funky substitutions.

Ingredients You’ll Need

1 bulb garlic: Roasting mellows the sharpness, creating a sweet, buttery flavor that’s just irresistible.
1 teaspoon olive oil: Regular olive oil for roasting the garlic, which helps it caramelize beautifully.
2 cans (15.5 ounces) cannellini beans, drained and rinsed (or great northern beans): These beans provide a creamy base that’s hearty and satisfying.
¼ cup extra virgin olive oil: A high-quality oil enhances the dip’s flavor profile with its fruity notes.
¼ cup slivered almonds: They add a delightful texture and nuttiness; you can swap with any nut you prefer!
1 medium lemon, zested and juiced: The bright acidity balances the richness of the dip wonderfully.
1 – 1 ½ teaspoons kosher salt: Essential for enhancing flavor; watch the amount if using regular table salt.
⅛ teaspoon cayenne pepper: Just a pinch adds a little warmth without overwhelming the dip.
2-3 tablespoons water (if needed): To adjust the consistency for a smoother dip as desired.
2 tablespoons fresh rosemary, finely minced (reserve a little to sprinkle on top): Fresh rosemary brings an aromatic quality; if unavailable, thyme or parsley can work too.
Black pepper to taste: A fresh crack adds the finishing touch.
Garlic-infused olive oil or rosemary-infused, if possible: Use for drizzling on top to elevate the flavor.
Flaky sea salt: Sprinkle on top for bursts of savoriness with each bite.
Fresh vegetables (like cherry tomatoes, sliced cucumbers, carrots, bell peppers, jicama, and celery): Great for dipping and adding color.
Pita wedges, pita chips, tortilla chips, pretzel chips, or potato chips: Perfect from hearty dippers to light and crispy options.

How to Make White Bean Dip

Preheat the oven: Start by heating your oven to 400°F (205°C). This sets the stage for roasting the garlic.
Prepare the garlic: Remove the loose papery skin from the garlic bulb, and slice off about ¼ inch from the top to expose the cloves.
Drizzle and wrap: Place the garlic on a piece of foil, drizzle with 1 teaspoon of olive oil, and wrap it into a sealed packet.
Roast the garlic: Set the garlic packet on a baking sheet or a cast iron pan and roast for 40-50 minutes. You’re looking for cloves that are very soft; a knife should slide in effortlessly.
Cool the garlic: Once roasted, let it cool completely. This can be made 5-7 days in advance, stored covered in the refrigerator.
Combine ingredients: In the bowl of a food processor, add 2 cans of drained and rinsed cannellini beans, the roasted garlic, ¼ cup extra virgin olive oil, ¼ cup slivered almonds, the zest and juice of 1 medium lemon, kosher salt, and ⅛ teaspoon cayenne pepper.
Blend it up: Pulse everything until combined. Scrape down the sides of the bowl as needed.
Adjust consistency: With the processor running, add water, one tablespoon at a time, until the dip reaches your desired smoothness.
Incorporate rosemary: Add the minced rosemary and pulse just until mixed in. Give it a taste and adjust seasoning as necessary.
Serve: Transfer the dip to a serving bowl. Drizzle with some olive oil, sprinkle flaky sea salt and reserved rosemary on top. You can serve immediately or cover tightly and refrigerate for up to 3 days.

Storing & Reheating

Store leftover white bean dip in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a container suitable for freezing for up to 3 months. To reheat, simply thaw it overnight in the fridge, then give it a quick blend to refresh its creamy texture. If it seems too thick, adding a little water or olive oil can help restore it. The fresh flavors always seem to shine when served slightly chilled!

Chef’s Helpful Tips

Avoid over-blending: Pulse just until combined; over-blending can make the texture too gummy.
Room temperature ingredients: Let your ingredients come to room temperature before blending for a creamier texture.
Taste as you go: Don’t be shy to adjust the lemon, salt, or spiciness to suit your palate.
Variations are welcome: Feel free to swap out almonds for sunflower seeds or add in a bit of tahini for nut-free options.
Roasting garlic ahead: Roast a few bulbs at once and keep them in the fridge for an easy flavor booster in future dishes.

This creamy, flavorful, and healthy white bean dip invites creativity, whether you’re serving it for a casual evening or impressing guests at a dinner party. You can effortlessly mix in your favorite herbs, try different beans, or even spice it up with sun-dried tomatoes or olives. Don’t hesitate to get a little adventurous!

Recipe FAQs

Can I use dried beans instead of canned?

Absolutely! If you prefer dried beans for a more homemade approach, soak and cook them until very tender. This usually takes about 1-2 hours, depending on the type of bean, and can elevate the flavors even more.

What can I serve with white bean dip?

This dip pairs beautifully with fresh veggies like cucumbers, bell peppers, and carrots. Additionally, pita chips, tortilla chips, and even hearty breads complement it wonderfully. Feel free to add some crunchy crackers for a fun twist!

Can I make this dip ahead of time?

Yes! In fact, making this dip a day in advance can enhance the flavors as they meld. Just remember to store it in an airtight container in the fridge, and give it a quick stir before serving.

How long does white bean dip last in the refrigerator?

This dip can last up to 3 days in the fridge when stored properly. Just keep it in an airtight container to maintain its freshness before serving again!

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