Move Over, Hummus–There’s A New Dip In Town!
At its core, this creamy white bean dip is a simple blend of canned white beans (such as cannellini or Great Northern), garlic, lemon, fresh herbs, and olive oil. But when whipped together in a food processor, the beans become silky and luscious—light, but satisfying. There’s a subtle nutty creaminess from the beans, balanced with the brightness of lemon juice and zest, and just enough garlic to make it sing without overpowering.
Best of all, it’s endlessly versatile. Spoon it into a serving bowl and pair with sliced vegetables or warm pita for a Mediterranean-inspired snack, or pipe it onto crostini and top with bold herb sauces like Italian salsa verde, arugula pesto, or zippy cilantro chimichurri for a beautiful passed hors d’oeuvre.
Why You’ll Love It
- Fast & Foolproof. Everything whirls together in under 10 minutes in a food processor–no stovetop required.
- Pantry-Friendly. Canned white beans, a squeeze of lemon juice, and garlic are staples you likely already have on hand.
- Crowd-Pleasing Flavor. The balance of creamy legumes, fresh citrus, and fragrant herbs feels Mediterranean and elegant, yet approachable for picky eaters.
- Naturally Plant-Based. Cannellini bean dip is a delicious alternative to dairy-heavy dips that still feels indulgent (and it has the texture of creamy hummus!)
Expert Tips For Creamy, Flavorful Results
- Blend in stages. Start by pulsing the beans, garlic, herbs, and lemon juice first. Then drizzle in the olive oil while the motor is running for the creamiest possible texture.
- Emulsify slowly. Drizzle olive oil in a thin stream while the motor runs to achieve that luxurious, almost mousse-like body.
- Season well. White beans are naturally mild, so don’t skimp on the salt, pepper, or lemon. Taste as you go and adjust—this dip comes alive with proper seasoning.
How To Serve It
- As crostini: Toast thin baguette slices until golden, then spread or pipe the white bean spread on top. Finish with a drizzle of salsa verde, a pinch of flaky sea salt, and lemon zest.
- As a dip: Spoon the creamy legume dip into a shallow bowl and drizzle with olive oil, chopped herbs, and maybe a swirl of my newest obsession, tomato and almond pesto. Serve with crisp veggies like radishes, carrots, or endive.
- As a spread: Layer onto wraps, sandwiches, or grain bowls. It would be fantastic on smashed chickpea sandwiches!
Fun tip: During recipe testing, I had some bean purée leftover and decided to thin it out with water and then toss with hot pasta. It was wild–almost like a “white bean alfredo sauce” and I loved it! Super creamy in the best way!
With these tips and tweaks in your back pocket, you’ll turn a humble can of beans into a restaurant-worthy starter that feels both comforting and sophisticated—perfect for weeknight snacking or your next dinner party spread. Happy cooking!
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Creamy White Bean Dip for Crostini or Crudité
Ingredients
For the Dip
- 1 (15.5oz; 439g) can cannellini beans, drained
- 1 anchovy
- 2 tsp tahini
- 1 medium lemon, zested and juiced, about 4 Tbsp
- Pinch of crushed red pepper flakes
- ¼ cup (60ml) extra virgin olive oil
For Serving on Crostini
- 1 baguette, thinly sliced diagonally
- Extra virgin olive oil
- Italian salsa verde, pesto, or chimichurri
- Flaky sea salt
- Lemon zest
- Optional: fresh herbs for garnish, such as basil, thyme, oregano – whatever you like
Instructions
- Make the white bean dip. Place all ingredients except for olive oil in the bowl of a food processor fitted with blade attachment. Pulse until finely chopped. With the motor running, drizzle in the olive oil. Continue blending until the mixture is smooth and creamy. Season with ½ tsp kosher salt and ¼ tsp black pepper. Blend once more, then taste and adjust seasoning as needed. Refrigerate until serving.
- Make crostini. Preheat an oven to 400°F, then line a baking sheet with parchment paper. Place the baguette slices in a single layer, then drizzle each with a bit of extra virgin olive oil. Sprinkle lightly with flaky sea salt, then bake for 10-12 minutes, or until the crostini are crisp and golden brown.
- To assemble crostini: Spread (or pipe) some of the white bean dip on top of toasted crostini, then drizzle a little green sauce on top (I like Italian salsa verde, but pesto or chimichurri are also great!). Finish with a pinch of flaky sea salt, a little extra lemon zest, and fresh herbs (if using). Alternatively, the dip can be plated in a bowl alongside crudité. Enjoy!
Notes
- Nutrition facts do include baguette, but do not include a sauce drizzled on top.
- Make-ahead: This white bean dip can be made up to 3 days in advance. In fact, the flavor improves as it sits! Store in an airtight container in the refrigerator.
- Leftovers: Keep in a sealed container in a fridge for up to 4 days. Give it a quick stir before serving, and if it thickens too much, just mix in a bit of olive oil or warm water to loosen the texture.
Nutrition
Photography by Jo Harding.
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