White Bean Dip is a creamy, dreamy vegan snack, sandwich spread, or appetizer that is so flavorful and easy to throw together! It’s full of roasted garlic and fresh herb flavor. Make this recipe for your next party or to use so many different ways for lunch all week!
Turns out when you throw all my favorite things in a food processor, you get white bean dip!
This easy dip recipe uses mostly pantry ingredients and summer’s freshest herbs. The hardest part is waiting for the garlic to roast, but if you don’t already know it will be totally worth it and your house will smell amazing!
I’m very obsessed with butter bean recipes because they’re so creamy and delicious. I have another one coming at you soon (sorry/not sorry), and I plan to do even more with my favorite bean. If you have any requests be sure to let me know!
How to make white bean dip
Cut the top off your garlic to expose the cloves. Drizzle with olive oil and wrap tightly in aluminum foil. Bake until soft and brown.
Add the roasted garlic to a food processor along with the beans, lemon juice, olive oil, rosemary, parsley, salt, and pepper. Puree until smooth.
Serve drizzled with plenty of extra olive oil, herbs, cayenne pepper, and crushed red pepper flakes!
This easy white bean dip is
- Creamy
- Flavorful
- Full of protein
- Vegan
- Gluten free (check your beans)
This white bean dip recipe can be customized! Here are a few ideas to get you started:
- Substitute another creamy white bean like cannellini or great northern for the butter beans
- Swap two cloves of fresh, minced garlic for the roasted garlic
- Top with crumbled feta cheese
- Use this in place of the cheese in the best veggie sandwich
- To use less oil you could replace some of the oil with water
Looking for more butter bean recipes?
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
White Bean Dip
Ingredients
- 1 head garlic
- 4 tablespoons extra virgin olive oil, plus more for the garlic and for serving
- 30 ounces canned large butter beans, rinsed and drained
- 1 tablespoon chopped rosemary, plus more for serving
- 1 tablespoon parsley, plus more for serving
- 2 teaspoons fresh lemon juice
- Coarse kosher salt and freshly ground black pepper
- Cayenne pepper, optional
- Crushed red pepper flakes, optional
Instructions
- Preheat the oven to 375ºF.
- Cut just enough off the top of the head of garlic to expose all of the cloves. Drizzle with just enough olive oil to coat the top of the cloves, then wrap the garlic tightly in aluminum foil. Bake 60 minutes or until the garlic is soft and brown.
- To a food processor, add roasted garlic, beans, olive oil, rosemary, parsley, lemon juice, salt and pepper to taste and puree until smooth.
- Use as a spread for sandwiches and wraps, or spread in a bowl and top with extra olive oil, herbs, cayenne pepper, and crushed red pepper flakes to serve with carrot sticks, pita chips, or crostini.
Notes
Tips to customize your white bean dip:
- Substitute another creamy white bean like cannellini or great northern for the butter beans
- Swap two cloves of fresh, minced garlic for the roasted garlic
- Top with crumbled feta cheese
- Use this in place of the cheese in the best veggie sandwich
- To use less oil you could replace some of the oil with water
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