Creamy White Bean Dip comes together quickly and delivers bright garlic and rosemary notes, finished with a savory olive and sun‑dried tomato tapenade. It’s a simple, satisfying appetizer that works well for snacking, parties, or an easy weeknight spread.
White Bean Dip:
This white bean dip is creamy, flavorful, and ready in about 10 minutes when you use canned beans. The base is cannellini beans blended with olive oil, fresh lemon, garlic, and a blend of herbs—rosemary, thyme, and sage—that add a warm, aromatic character. The finished dip is bright and smooth on its own, but it really sings when topped with a quick olive and sun‑dried tomato tapenade made from chopped kalamata olives, sun‑dried tomatoes, and extra garlic. A spoonful of the oil from the jar of sun‑dried tomatoes added to the tapenade brings extra depth and a glossy finish.
This recipe was developed to make the most of a pantry full of cannellini (white kidney) beans, but it’s just as good made with Great Northern or navy beans. Use canned beans for the quickest result; if you prefer dried beans, soak and cook them first until tender, then cool them before blending. The dip is easy to customize: adjust the lemon and garlic to taste, increase fresh herbs if you have them, or add a pinch of cayenne for a little heat.
Serve this dip right away at room temperature or chill it briefly for a firmer texture and more melded flavors. It pairs beautifully with toasted bread, pita, fresh vegetables, or crackers. The recipe makes a generous amount, so consider halving it if you don’t need as much; leftovers keep well in the refrigerator for up to five days in an airtight container.
Enjoy!
~Nichole
White Bean Dip
By Nichole
Creamy White Bean Dip is quick to make, flavorful, and topped with an olive and sun‑dried tomato tapenade.
Prep: 10 mins | Servings: 10
Ingredients
- 2 (15-ounce) cans cannellini beans, drained and rinsed (see notes for using dried beans)
- 1/3 cup olive oil
- Juice of 1/2 medium lemon
- 4 cloves garlic, divided
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 1/3 cup sun‑dried tomatoes
- 1/3 cup kalamata olives
Instructions
- Place the drained cannellini beans, olive oil, lemon juice, two cloves of garlic, dried sage, rosemary, thyme, and cayenne (if using) into the bowl of a food processor or a high‑powered blender. Pulse until the mixture is mostly smooth, stopping to scrape down the sides as needed.
- Taste and season with salt and pepper, then pulse a few more times to fully incorporate the seasoning and achieve a creamy texture. If you prefer a smoother dip, blend a little longer or add a splash of water or extra olive oil to loosen the mixture.
- On a cutting board, place the remaining garlic cloves, sun‑dried tomatoes, and kalamata olives. Roughly chop the mixture to form a coarse tapenade. For extra flavor, stir in a spoonful of the sun‑dried tomato oil from the jar if available.
- Transfer the blended bean dip to a serving bowl. Spoon the chopped sun‑dried tomato and olive tapenade over the top and finish with a drizzle of oil. Serve immediately with toasted bread, pita, crackers, or fresh vegetables.
Notes
Note on beans: You can substitute 1 cup dried beans for the canned beans. Soak and cook the dried beans according to package directions, then cool them before making the dip so they blend to a smooth consistency.
Yield and storage: This recipe makes a fairly large amount. Feel free to halve the recipe if you prefer less. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Herb tip: Dried herbs work well here; if you use fresh herbs, start with roughly double the amount and adjust to taste after blending.
Equipment: A food processor gives the creamiest result, but a high‑powered blender will also work.
Additional Info
Course: Appetizer
Cuisine: American