Save to Pinterest Last summer, my friend Sarah brought this white bean dip to our rooftop gathering, and I honestly could not stop eating it. It was creamy without being heavy, bright without that harsh raw garlic bite that ruins so many dips. Now I make a batch every Sunday and keep it in the fridge for those afternoon hunger emergencies that always seem to strike around 4 PM.
I served this at my sisters baby shower last month, and people were hovering around the bowl like it was the only food in the room. My brother-in-law, who claims to hate beans, ate three servings and asked for the recipe. Something magical happens when you blend these humble ingredients together.
Ingredients
- White beans: Cannellini or great northern beans work best because they become incredibly creamy when blended, and rinsing them well removes that canned metallic taste
- Garlic cloves: Fresh minced garlic gives you that aromatic punch, but you can roast it first if you want a sweeter, milder flavor
- Extra-virgin olive oil: Use your best olive oil here because you can really taste it, and it creates that luscious mouthfeel
- Fresh lemon juice: Brightens everything up and cuts through the richness, plus it prevents the beans from turning gray
- Fine sea salt: Essential for bringing out all the flavors, and beans really need proper seasoning to shine
- Freshly ground black pepper: Adds just enough warmth and complexity to make every bite interesting
- Ground cumin: Optional but adds this earthy depth that makes people wonder what your secret ingredient is
- Fresh herbs: Parsley or chives add color and freshness, plus they make the dip look professionally made
Instructions
- Combine everything:
- Throw your drained beans, garlic, olive oil, lemon juice, salt, pepper, and cumin if using into your food processor or blender
- Blend until creamy:
- Pulse a few times to break everything down, then run it continuously until it is completely smooth, stopping to scrape down the sides
- Taste and adjust:
- Dip a cracker or spoon in and add more lemon for brightness, salt for depth, or olive oil for creaminess until it tastes perfect to you
- Add herbs:
- Throw in the fresh parsley or chives and give it one last quick pulse so they are evenly distributed but still visible
- Make it beautiful:
- Transfer to a nice serving bowl, use the back of a spoon to make swirls on top, drizzle generously with olive oil, and sprinkle with any remaining herbs
Save to Pinterest 
Save to Pinterest This recipe saved me during that week before vacation when we were trying to use up everything in the pantry. We ended up eating it for lunch with whatever vegetables and crackers we had left, and nobody complained one bit.
Serving Suggestions That Work
I have found that the simple presentation is often the most elegant. A shallow bowl with a generous well of olive oil in the center, maybe some paprika or zaatar sprinkled on top, and you have something that looks like it came from a restaurant kitchen.
Make It Your Own
Sometimes I add a tablespoon of tahini for that hummus-like richness, or roasted red peppers for a smoky sweetness. My neighbor adds sun-dried tomatoes and swears it is the best thing she has ever tasted.
Storage And Make Ahead Tips
This dip actually tastes better the next day after all the flavors have had time to get to know each other. Store it in an airtight container in the refrigerator for up to five days, and give it a good stir before serving.
- Drizzle a little fresh olive oil on top before storing to prevent it from drying out
- If it seems too thick after refrigeration, blend in a teaspoon of water or lemon juice
- This freezes beautifully for up to three months if you want to make a big batch
Save to Pinterest 
Save to Pinterest Keep this recipe in your back pocket for those moments when you need something impressive but do not have the energy to actually try.
Recipe FAQs
- → What type of beans work best for this dip?
Cannellini or great northern beans are ideal choices due to their creamy texture and mild flavor. Any white bean variety will work, though butter beans offer a slightly silkier result.
- → Can I make this ahead of time?
Absolutely. This dip actually benefits from resting in the refrigerator for a few hours or overnight, allowing the garlic and lemon flavors to meld. Bring to room temperature before serving and add a fresh drizzle of olive oil.
- → How do I make the dip extra smooth?
For the silkiest texture, remove the skins from canned beans before blending—this takes just a few minutes. Adding a tablespoon of tahini also contributes to a luxuriously creamy consistency.
- → What can I serve with this dip?
Pita bread, warm naan, or crackers provide excellent crunch. Fresh vegetables like cucumber slices, bell pepper strips, carrot sticks, and radishes also pair beautifully. The dip works equally well as a sandwich spread.
- → How long will this keep in the refrigerator?
Stored in an airtight container, this dip stays fresh for 4-5 days. The olive oil may solidify when chilled—simply let it sit at room temperature for 15 minutes before serving.