White Bean Dip

Cannellini Bean Dip Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cannellini beans: I like to drain the canned cannellini beans over a bowl before I rinse them, so I can save some of the liquid to adjust the texture of the dip/spread later.
Fresh rosemary and parsley: I strongly recommend using fresh herbs instead of dried ones. The flavor is just fresher and better.
Garlic cloves: Smash your garlic cloves before adding them to the food processor so they blend easily with the beans.
Fresh lemon juice: I used one large lemon which gave me almost exactly 3 tablespoons of juice.
Extra virgin olive oil: This blends into the dip. I like to keep some extra for drizzling over the dip before I serve it.
Reserved bean liquid and cold water: These loosen the beans while they blend and help produce the smooth texture.

How to Make Italian White Bean Dip

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Drain and rinse the beans: Drain the cannellini beans over a bowl, reserving some of the liquid, then rinse and drain them.
Blend the dip: Add the beans, reserved bean liquid, garlic, lemon juice, olive oil, rosemary, parsley, salt, pepper and cold water to the food processor. Blend until smooth.
Adjust and serve: Add more cold water if needed, taste for seasoning and transfer the dip to a bowl or platter.

Substitutions and Variations

Try different fresh herbs: Replace the rosemary with fresh thyme or sage, or use fresh basil instead of parsley.
Use roasted garlic instead: Roast a whole head of garlic and use it in place of the raw garlic cloves. I’ve also experimented with smoked garlic in this white bean dip recipe, but found the smoke flavor was a bit too strong. If you want to try this, I’d add a little less.
Dial up the heat: Add a pinch of red pepper flakes before blending.
Add tahini to the dip: Replace the reserved bean liquid with 2 tablespoons of tahini.
Change the toppings: Try olive tapenade, sliced roasted red peppers or cherry tomatoes.
Make it dairy-free: The dip is already dairy-free but do check your labels, just in case.
Make a gluten-free version: The dip contains no gluten ingredients, but check your labels and also check anything you serve with it separately if needed.

Serving Suggestions

As a dip: I like to serve white bean dip in a shallow bowl or platter with extra virgin olive oil drizzled on top and extra flaky sea salt, red pepper flakes and rosemary as a garnish. It’s delicious paired with focaccia, pita bread or pita chips, sliced baguette or puff pastry cheese twists. If you’re serving it with something delicate like thinner chips or the puff pastry twists, I recommend you make the dip a little thinner, so your dipper is less likely to snap while scooping.
As a spread: Pair white bean dip with rosemary cheddar crackers or use it instead of some of the pesto in my Italian chicken sandwiches.
With pickles: Whether I’m using it as a dip or a spread, I find pickled recipes such as quick pickled carrots or pickled cauliflower offer a great contrast.

How to Store

Store: Keep the dip in an airtight container in the refrigerator for up to 5 days. You may need to stir in a splash of cold water or a little olive oil if it thickens after chilling.
Freeze: I don’t recommend freezing this. The dip can thaw out grainy and watery, and the subtle herby flavors will be muted.