Creamy white bean dip with fresh rosemary, garlic, and lemon is a fantastic appetizer to serve when entertaining or hosting a party. This simple-to-make recipe is great served with pita chips, crackers or veggies whenever you want a healthy, flavor-pack snack!
If you’re obsessed with appetizers, like I am, then this dish is for you! Because here’s the thing…most of the action occurs around the food at any party, right? Yes, the drinks are important, but everyone knows that great nibbles are what makes folks hang out a little longer to enjoy the fun. Of course, there has to be an exciting mix of people along with lively conversation, but really…the appetizers are always the thing that people gravitate to.
This Dip Is:
- Creamy and smooth with a velvety texture.
- Garlicky with a burst of flavor from fresh rosemary and lemon.
- Nutritious with loads of protein and fiber from the white beans.
- Super versatile, served as an appetizer with crackers and toasted bread or as a snack with celery, carrots, and cucumbers.
White Bean Dip Ingredients
- Cannellini Beans – you can also use navy beans or great northern beans.
- Extra Virgin Olive Oil
- Lemon – you’ll use fresh lemon juice and zest in this recipe.
- Fresh Rosemary Leaves – fresh herbs like thyme or parsley is also great for this recipe.
- Kosher Salt
- Red Pepper Flakes
Scroll Down For Measurements
How To Make This White Bean Dip Recipe
- Drain and rinse the cannelloni beans. Place beans and garlic in the bowl of a food processor, then pulse. Add lemon zest, juice, salt, black pepper, red chilies, rosemary, and water. Turn the food processor and slowly pour olive oil through the lid tube. Continue to process until almost completely smooth. Taste and add salt and pepper if needed.
- Place in a serving bowl, drizzle on olive oil, and serve.
What To Serve With Creamy Bean Dip
- Fresh Vegetable Sticks: Serve the dip with an assortment of fresh vegetable sticks such as carrot, celery, cucumber, bell pepper, and cherry tomatoes. The dip’s creaminess pairs perfectly with the crispness of the veggies.
- Pita Chips And Crackers: Both are excellent choices for dipping. Their slightly salty and crunchy nature complements the dip’s smooth texture and savory flavor.
- Tortilla Chips: Tortilla chips, whether plain or flavored, are another great choice and add a satisfying crunch.
- Toasted Baguette Slices: Thinly sliced and toasted baguette slices provide a rustic and delicious base for the dip. The contrast between the crispy bread and the creamy dip is so good!
Frequently Asked Questions
Store it in an airtight container in the refrigerator for up to 3-4 days.
Absolutely! White bean dip is vegan-friendly and perfect for plant-based diets.
This dip is great to serve at casual get-togethers and more formal parties. When having folks over, just remember this ~ keep things simple, preparation is the key to success, and most of all, have fun! Entertaining isn’t effortless…it just needs to look like it is.
Craving More? Try These Dip Recipes
- Million Dollar Dip
- Crock Pot Spinach Artichoke Dip
- Easy Hot Crab Dip
- Buffalo Chicken Dip
- Layered Shrimp Dip
- Drain and rinse cannelloni beans. Place beans and garlic in the bowl of a food processor. Pulse/blend until beans are broken down. Add lemon zest, juice, salt, black pepper, red chilies, rosemary, and water. Turn food processor on low to combine ingredients and slowly pour olive oil through lid tube. Continue to process until almost completely smooth.
- Spoon into a serving bowl and sprinkle on rosemary, and red pepper flakes along with a drizzle of olive oil. Serve immediately with crackers, bread or raw vegetables.
- To Save: Store the dip in an airtight container in the refrigerator for up to 3-4 days.