Easy, creamy and delicious white bean dip makes a great appetizer for your gatherings, a healthy lunch box addition or after school snack. Ready in only 5 minutes!
Creamy white bean dip flavored with freshly squeezed lemon juice, garlic and garnished with parsley is a delicious and easy appetizer for buffets as well as a healthy addition to lunch boxes.
I created this bean dip as an alternative to hummus due to an allergy to chickpeas (which thankfully has disappeared!) and it has been a family favorite for many years!
How to Serve White Bean Dip:
- The classic way, of course, is to serve it as an antipasto surrounded by crudités.
- But not only is it great with veggies, I love crisping up pita bread in the oven and using that as a vessel to scoop it up!
- Try it as a spread in sandwiches.
- It's perfect for school lunches or an after school snack as well as a great way to get the kids to eat extra veggies
- White bean dip is also delicious as a crostini topping. I pulse the white bean mixture in the food processor a few times in order to maintain a chunkier consistency. Spoon the mixture onto crispy baked bread slices and top with an extra drizzle of olive oil and freshly chopped parsley. Voilà, another appetizer idea!
Ingredient List
- Canned white beans: either white navy; cannellini beans or Great Northern beans will do.
- Lemon: juiced
- Freshly chopped parsley
Substitutions and Variations
- You may use dry white beans in place of canned. Soak ¾ cup white beans overnight. Drain and cook until tender, let cool before using for this recipe.
- Use herbs of your choice in place of parsley such as thyme; rosemary; or oregano.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to Make White Bean Dip
- Toss all ingredients (except for parsley) in your food processor bowl.
- Process until you have the desired consistency, completely puréed or chunky.
- Transfer the dip to a serving bowl, top with freshly chopped parsley and an extra drizzle of olive oil.
Recipe FAQs
My mom has also made this dip by hand, back when she did not yet own a food processor. She used a potato masher instead. The consistency was definitely not as smooth but it definitely does work.
You can use chickpeas instead and you'll basically have hummus without the tahini added!
Keep leftovers refrigerated for up to 3 days.
If you tried this Pesto alla Trapanese (Sicilian Pesto) recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
More Italian recipes with white beans!
White Bean Dip
Ingredients
- 540 ml canned white beans about 19 ounces or 2 cups (cannellini, navy or Great Northern Beans)
- 1 small garlic clove
- 2-3 tablespoon olive oil
- 2 tablespoon lemon juice freshly squeezed
- ¼ teaspoon salt
- pepper to taste
- 2 tablespoon fresh chopped parsley
Instructions
- Drain and rinse the can of white beans.
- Place all ingredients ((except for parsley) in the bowl of your food processor and blend until smooth or desired consistency. If the dip is dry or not creamy enough, add an extra spoonful of olive oil.
- Top with freshly chopped parsley and a drizzle of olive oil.
Notes
- Serve white bean dip as an appetizer surrounded by crudités and pita crisps; as a healthy lunch box addition; after school snack or as a crostini topping.
- You can cook your own white beans instead of using canned if you prefer. Use ⅔ cup of dry white beans (which have been soaked overnight and boiled until tender) to obtain 2 cups when cooked.
- This recipe is quite basic but you can vary it according to your taste. Try different herbs such as thyme; rosemary or sage.
- If dips are not your thing, serve it as a crostini topping as shown above.
- Keep leftovers in the refrigerator for up to 3 days.
- Any variety of white beans will do including navy beans, cannellini beans or Great Northern beans.
- Please note that the nutritional information provided is for the complete recipe.
Nadia Fazio
For years when I was allergic to chickpeas I enjoyed this dip as an alternative to hummus, but in fact I still enjoy it. It's easy, healthy and a great snack for the kids!
Frank Fariello
I love hummus but this looks every bit as delicious. And so easy, too. My kind of dish. 🙂
Nadia
It really is Frank and so many ways to enjoy it. It doesn't get any easier than this!