Name: Garlic Herb White Bean Dip
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 medium garlic clove; 1/2 cup packed fresh herbs (basil, thyme, oregano, chives, a small amount of rosemary leaves); 2 15-ounce cans cannellini beans; 1/2 cup olive oil; 2 tablespoons white wine vinegar; 3/4 teaspoon kosher salt; Freshly ground black pepper; To serve: carrots, celery, veggies, crackers, bread, pita, pita chips, homemade crackers, or crostini

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This white bean dip blends cannellini beans, fresh herbs, and olive oil into a quick and appetizer. It’s my favorite alternative to hummus!

I love creating healthy recipes for easy entertaining. My philosophy is that recipes with healthy, whole foods can be just as delicious than their counterparts, so why not serve something healthy and avoid that bloated, heavy feeling afterwards? That’s where this white bean dip comes in.

For this recipe, I wanted to create something that was an alternative to the typical hummus, but just as tasty. This garlic herb white bean dip is perfect for using fresh herbs and it tastes even better than hummus, in my opinion. It’s sure to become a household favorite!

5 Star Reader Review

⭐⭐⭐⭐⭐ “So easy and delicious! I added basil and dill and a little extra garlic. Thanks for the recipe!” -Lina

Ingredients In White Bean Dip

There’s a small handful of ingredients needed here:

Cannellini beans: These are the star. Great Northern or butter beans work too. You can also use 3 cups of white beans cooked from dry.
Fresh herbs: You can use any fresh herbs you like. It’s especially easy in the summertime when we have lots of herbs in our garden. In the winter you can splurge on some store-bought herbs, or throw in a few spoonfuls of basil pesto to taste. My favorite here is fresh basil: its flavor is beautifully fresh. If you use rosemary, remember that a little rosemary goes a long way, so only use a few leaves.
Garlic: This adds a nice savory flavor that’s reminiscent of hummus.
Olive oil: This adds the richness and creaminess to the dip.
White wine vinegar: This adds brightness, or you can also add lemon juice.

How To Make White Bean Dip

This white bean dip recipe is very simple to prepare. To make white bean dip or any type of blended dip like hummus, you’ll need a food processor on hand. Here’s the food processor I use.

To make the dip, simply blend everything up in the food processor: it takes only 5 to 10 minutes to put together! Its great as a party appetizer, especially since it’s a gluten-free and vegan bean dip. It’s also perfect for lunches: I sometimes make a big batch to eat with celery and carrots.

Pro Tips For The Best Texture and Flavor

Reserve a little bean liquid. Before draining, save a few tablespoons from the can. If the dip is thicker than you want, you can add the starchy liquid to bring it to a creamier texture.
Use lemon juice instead of vinegar for a brighter version. Swap in 2 to 3 tablespoons of fresh lemon juice plus a little zest.
Make it a day ahead. The flavor tastes even better after it chills for an hour.

What To Serve With White Bean Dip

Here are a few things I like to serve with this dip:

Vegetables: Carrots (especially rainbow carrots like above), celery, cucumbers, radishes, and blanched green beans.
Bread and crackers: Try it with easy crostini, grilled bread, warm pita, homemade crackers, or pita chips.
As a sandwich spread: You can actually spread it on bread for a hit of protein and fiber, instead of mayo.
On toast: Pile it thick, top with a jammy egg or blistered tomatoes, a shortcut to white beans on toast.
As a base under grilled things. Add grilled shrimp, grilled chicken, or vegetables right on top. One reader serves it alongside grilled fish instead of mashed potatoes!
On a dip spread: Put it out next to whipped feta or tzatziki. See my 30 easy dip recipes.

Dietary Notes

This white bean dip is vegetarian, vegan, plant-based, dairy-free and gluten-free.