White Bean Dip Recipe

Prepare beans

Drain and thoroughly rinse 2 cups canned cannellini beans under cold water. Shake or pat lightly to remove excess water.

Blend base

Place the rinsed beans, 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp lemon zest, 2 peeled garlic cloves, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper in a food processor or high-speed blender.

Process to smooth

Pulse to combine, then process continuously for 30–60 seconds until fairly smooth. Scrape down the sides with a spatula as needed.

Adjust texture

With the motor running, add up to 2 tbs cold water, 1 tablespoon at a time, until the dip reaches a creamy, spreadable consistency. Taste and adjust seasoning with more salt, lemon juice, or pepper as desired.

Transfer the blended bean dip to a shallow serving bowl and smooth the top with the back of a spoon to create a shallow well in the center.

Stir 2 tbs finely chopped fresh parsley and 1 tsp finely chopped rosemary or thyme into the dip or sprinkle them on top for a fresher herb presence.

Sprinkle 1 tsp red pepper flakes over the top (or mix in to taste). Drizzle 1 tbs extra-virgin olive oil over the center and dust with 1 tsp smoked paprika if using.

Let the dip rest at room temperature for 10 minutes to allow flavors to meld, or chill for up to 1 hour for a cooler, firmer texture.

Serve the white bean dip with warm pita, crostini, or fresh vegetable sticks. If using pita, warm briefly in a 350°F (175°C) oven for 5 minutes or toast crostini until golden.

Leftovers: transfer any leftover dip to an airtight container and refrigerate for up to 4 days. Bring to room temperature or stir and add a splash of olive oil if thickened before serving again.