Home Recipes White Bean Dip – Detoxinista

White Bean Dip – Detoxinista

White Bean Dip – Detoxinista

White Bean Dip is an easy appetizer or snack you can whip up in minutes. It’s a delicious alternative to hummus with a fresh Italian flavor. 

white bean dip topped with rosemary and served with crackers and sliced veggies.

White bean dip is a recipe you should always have in your back pocket. The prep work is a breeze, and the results taste amazing! It’s the type of snack that makes you eat more veggies, so you may always want to keep a stash in your fridge.

Dress it up with fresh herbs like basil, thyme, oregano, or dill, or keep it simple with salt and black pepper. Either way, it’s delicious.

Ingredients You’ll Need

white bean dip ingredients labeled in glass bowls on white surface.

Use soft white beans such as Great Northern Beans, cannellini beans, or navy beans for the creamiest results. Chickpeas will not create the same texture, so save those for hummus, which gets its silky texture by adding tahini.

Paired with extra virgin olive oil, lemon juice, garlic, and fresh rosemary, this recipe is loaded with flavor. If you’re not a fan of raw garlic, you can always use roasted garlic. (Roasting tips below!)

How to Make White Bean Dip

Drain and rinse a 15-ounce can of white beans in a fine mesh strainer, then add them to a blender or food processor fitted with an S blade. 

Add the olive oil, lemon juice, garlic, salt, freshly minced rosemary, and one tablespoon of water. Secure the lid and process until the beans start to break down. 

white beans and rosemary blended in the blender.

You may need to add another tablespoon or two of water and continue blending until the bean dip has a smooth and creamy texture. 

Taste and make any adjustments as needed.

water added to bean dip to help with a smooth consistency.

If you don’t plan on serving it immediately, the flavor will continue developing when stored in the fridge. When you’re ready to serve, transfer the white bean dip to a serving bowl and drizzle with olive oil.

For an easy snack platter, serve it with toasted pita chips, crackers, cucumbers, and carrots! 

white bean dip served with crackers and sliced veggies on a platter.

Frequently Asked Questions

How long does white bean dip last?

You can store leftover white bean dip in an airtight container for up to 5 days. Use it as a spread for sandwiches and wraps or a healthy dip throughout the week.

How do I roast garlic?

For a more mild garlic flavor, you can make roasted garlic by preheating the oven to 400ºF. Roast individual garlic cloves by drizzling them with olive oil and wrapping them in a foil pouch. Place the pouch on a baking sheet and bake until the garlic is very soft and easily pierced with a fork, about 30 minutes. Since the garlic will have a more mild flavor, you may want to use more than one clove in this recipe. Feel free to add it to taste!

Looking for more white bean recipes? Try Vegan Green Bean Casserole (made with a creamy white bean sauce), healthy Blue Cheese Dressing, or White Bean Blondies for more ideas.

white bean dip topped with rosemary and served with crackers and sliced veggies.

White Bean Dip

White bean dip is quick & flavorful and makes the perfect snack or dip for a party. All you need is 5 minutes to whip it up!

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Servings: 4



  • 1 (15 oz.) can white beans , drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons lemon juice
  • 1 small garlic clove , minced
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly minced rosemary (or other fresh herb)


  • In a blender or the bowl of a food processor fitted with an S blade, add the drained beans, olive oil, lemon juice, minced garlic, salt, rosemary, and 1 tablespoon of water. Secure the lid and process until the beans start to break down.

  • If the dip isn’t looking smooth, add more water 1 tablespoon at a time, and blend again. The dip should look silky smooth after 1 to 2 tablespoons of added water, but this will vary on the bean & how well they were drained.

  • Taste the dip and make any adjustments you like. You can add more lemon juice or lemon zest for a tart flavor, or add black pepper or crushed red pepper flakes for more spice.

  • Transfer the dip to an airtight container and store it in the fridge until you’re ready to serve it. It will keep well in the fridge for up to 5 days.


Nutrition information is for roughly a 1/4 cup of dip. This information is automatically calculated and is just an estimate, not a guarantee.
This recipe should work well with Great Northern, cannellini, or navy beans. If you have garbanzo beans, make hummus instead!
Note: If you’re not a rosemary fan, try adding fresh basil or dill. It’s also delicious with dried oregano! (Start with just a 1/4 teaspoon when using dried herbs.)


Calories: 157kcal, Carbohydrates: 17g, Protein: 7g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 295mg, Potassium: 385mg, Fiber: 4g, Sugar: 0.4g, Vitamin A: 0.4IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 3mg

If you try this white bean dip recipe, please leave a comment and star rating below, letting me know how you like it.