Creamy White Bean Dip Recipe with Garlic and Lemon

This easy white bean dip is creamy, garlicky, and packed with Mediterranean flavor. Made in a blender or food processor in about 5 minutes, this protein-packed hummus-style dip uses buttery cannellini (or other white beans) for an ultra-smooth texture. It’s a healthy appetizer or snack that pairs beautifully with vegetables, pita chips, sandwiches, and grain bowls.

Creamy white bean dip in a bowl, served with a drizzle of olive oil, herbs and baked tortilla chips

If you enjoy classic chickpea hummus, you’ll love this white bean version. Cannellini beans give the dip a silkier mouthfeel and a mild, buttery flavor. The recipe is flexible—use canned beans for convenience or cook dry beans yourself for complete control over texture and sodium. This white bean spread also works well as a sandwich spread, a topping for roasted vegetables, or a creamy base in nourishing bowls.

Ingredients

These pantry-friendly ingredients create a simple, flavorful dip. Quantities and full recipe details are listed in the recipe card below.

White beans – 1 can (15 oz/425 g) cannellini or any creamy white bean; drained and rinsed. Cooked dry beans are an option (see notes).
Olive oil – Extra virgin olive oil for richness and flavor (about 2 tbsp). Avocado oil may be substituted.
Lemon juice – Freshly squeezed for brightness (about 1 ½ tbsp).
Garlic – 1 fresh clove; garlic powder can be used if preferred.
Salt – Start small (½ tsp) and adjust; canned beans can be salty.
Iced water – A few tablespoons of ice water help achieve a whipped, creamy texture.
Optional – Lemon zest, dried or fresh herbs, tahini, artichoke hearts, or toasted pine nuts for variations.

How do you make white bean dip?

Prep the beans. If using canned beans, drain and rinse thoroughly. If using dried beans, soak and cook them until very tender.
Blend. Combine the beans, garlic, olive oil, lemon juice, lemon zest (if using), and salt in a food processor or high-speed blender. Start blending and slowly add iced water until the mixture becomes smooth and creamy. Blend for several minutes, pausing to scrape the sides as needed.
Adjust. Taste and tweak seasoning with more salt or lemon juice to brighten the flavor.
Serve. Spoon into a bowl, drizzle with olive oil and a sprinkle of herbs or zest, and serve with pita, chips, or fresh vegetables.

Recipe variations

Herb-infused: Add fresh parsley, basil, chives, or thyme for freshness. Basil plus toasted pine nuts makes a lovely, protein-rich pesto alternative.
Baked beans: Briefly roast the drained beans for a deeper, nuttier flavor before blending—avoid overbaking so they remain easy to process.
With tahini: Stir in 2 tablespoons of tahini for a more traditional hummus profile and extra creaminess. Reduce olive oil slightly if you want fewer calories.
Artichoke addition: Blend in ½ cup cooked artichoke hearts for a bright, savory twist.
Mixed beans: Replace some or all cannellini with navy, Great Northern, or chickpeas for different textures and flavors.

What pairs well with white bean dip?

Snacks and appetizers: Pita chips, tortilla chips, whole-grain crackers, crostini, or fresh vegetable sticks (carrot, cucumber, bell pepper).
Toppings and bowls: Use as a creamy topper for roasted cauliflower, grain bowls with quinoa or brown rice, or as a sauce for roasted vegetables.
Sandwiches and wraps: Spread on bread or flatbreads in place of mayo for sandwiches with grilled chicken, avocado, lettuce, and tomato.
Vegan protein: Pair with baked tofu, tempeh, or roasted legumes for a balanced plant-based meal.

Frequently asked questions

How should I store white bean dip?

Keep leftovers in an airtight container in the refrigerator for up to 4–5 days. Stir before serving and add a splash of water or olive oil if the dip thickens.

Can I use other beans?

Yes. Cannellini beans deliver the creamiest result, but navy beans, Great Northern beans, or butter beans are good substitutes. Chickpeas can also be used for a more traditional hummus texture.

Can I use dry beans?

Absolutely. Soak ¾ cup dry beans overnight, then simmer in fresh water for about 45–60 minutes until very tender. That amount of cooked beans roughly equals one 15 oz can.

Recipe

White Bean Dip

Prep time: 5 minutes | Total time: 5 minutes | Servings: 4

Equipment

Food processor or high-speed blender.

Ingredients

1 can (15 oz / 425 g) white beans (cannellini), drained and rinsed
1 garlic clove
2 tbsp extra virgin olive oil
1 ½ tbsp lemon juice
⅓ tsp lemon zest (optional)
½ tsp salt, or to taste
2 tbsp iced water, for a creamier texture
Optional: dried herbs (thyme, basil, or Italian seasoning)

Instructions

Drain and rinse canned beans, or cook dried beans until very soft.
Place beans, garlic, olive oil, lemon juice, lemon zest (if using), and salt in a food processor or blender.
Begin blending and slowly add the iced water until you reach a smooth, creamy consistency. Blend about 3–4 minutes, scraping down the sides as needed.
Taste and adjust seasoning with more salt or lemon juice if desired.
Transfer to a serving bowl, drizzle with olive oil, and garnish with herbs or zest. Serve with vegetables, pita, or chips.

Notes

Beans: Cannellini are preferred for their buttery texture, but other white beans work too.
Dry beans: Soak ¾ cup overnight and simmer 45–60 minutes; cooked yield is similar to a 15 oz can.
Storage: Refrigerate in an airtight container for 4–5 days. Stir and add a splash of water or oil if thick.

Nutrition (per serving)