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Yields:
6 - 8 serving(s)
Prep Time:
15 mins
Total Time:
20 mins
This scrumptious white bean dip is sort of like hummus, except it's even smoother and creamier and maybe even more delicious. Instead of garbanzo beans, its made with cannellini beans, which have this wonderful velvety texture. Blended up with garlic, shallot, fresh herbs, and some lemon juice, those canned beans become a snack you'll want to eat by the spoonful.
This is such a great party dip to serve to guests because it's ready in just about 20 minutes, and it looks really pretty served on a board with fresh sliced bell pepper, cucumber, carrot sticks, crackers, pita chips and whatever other dippers you can muster up. Keep this recipe in your back pocket for a last-minute holiday appetizer. If you've got a few cans of beans in your pantry, you're already halfway done!
Can you make white bean dip without a food processor?
Yes, if you don't have a food processor, any high-powered blender should do the job! You may have to stop and scrape down the edges of the blender a few times, but it'll work well in the end.
How long does white bean dip last in the fridge?
Pop it in an airtight container, and it'll stay fresh for up to three days in the refrigerator. This is a wonderful dip to make ahead of time! When it comes time to serve, transfer it to a pretty bowl, make a few nice swoops on the surface, then drizzle with olive oil and sprinkle with a little pepper.
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Ingredients
- 2 Tbsp. olive oil, plus more for serving
- 1 shallot, diced
- 3 garlic cloves, minced
- 1 tsp. chopped fresh oregano
- 1 tsp. chopped fresh rosemary, plus a sprig for garnish
- 1 tsp. chopped fresh thyme
- 1 tsp. kosher salt
- 1/2 tsp. fresh cracked pepper, plus more for serving
- 1/4 cup vegetable broth or water
- 2 (15.5-oz.) cans cannellini beans, drained and rinsed
- 1 lemon, zested and juiced
- Assorted vegetables and crackers, for serving
Directions
- Step 1In a large skillet, heat the olive oil over medium heat. Add the shallot, garlic, oregano, rosemary, and thyme. Season with the salt and pepper and cook until the shallot and garlic have softened, 3 to 4 minutes. Stir in the broth and beans until well combined.
- Step 2Spoon the bean mixture into a food processor, along with the lemon zest and juice. Process until relatively smooth. Taste and adjust seasonings as needed. Add the bean puree to a large, shallow bowl. Using the back of a spoon, create a small well in the center. Drizzle over 1 to 2 tablespoons olive oil and top with a little cracked pepper. Garnish the bowl with the rosemary sprig and serve with your favorite vegetables and crackers.
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