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This garlic herb white bean dip is a delicious and healthy dip recipe that everyone will love! It’s a unique alternative to hummus.

Garlic Herb White Bean Dip

Alex and I love creating healthy recipes for easy entertaining. Our philosophy is that recipes with healthy, whole foods can be just as delicious (or more so) than their counterparts, so why not serve something healthy and avoid that bloated, heavy feeling afterwards? That’s where this white bean dip came in. We wanted to create something that was an alternative dip to the typical hummus, but just as tasty. Enter: garlic herb white bean dip. It’s perfect for using fresh herbs from the garden, and if it’s winter: well, we’re not averse to picking some up from the store either. Keep reading for this vegan bean dip recipe: it’s sure to become a household favorite!

Related :18 Delicious Healthy Snack Recipes | 15 Easy Vegetarian Lunch Ideas

Garlic Herb White Bean Dip

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 we use. To make the dip, simply wizz 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: we brought a big batch to our office to eat with celery and carrots.

This white bean dip calls for ½ cup of 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 you could throw in a few spoonfuls of basil pesto to taste. Our favorite herb to use in this dip is fresh basil: it’s flavor is beautiful in the dip! If you use rosemary, remember that a little rosemary goes a long way, so only use a few rosemary leaves.

More with fresh rosemary or garlic? Try our Top Rosemary Recipes or Great Garlic Recipes!

Garlic Herb White Bean Dip

Looking for more easy lunch recipes?

Outside of this garlic herb white bean dip, here are a few more easy lunch recipes:

This recipe is…

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

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Garlic Herb White Bean Dip

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 to 10 1x


This garlic herb white bean dip is a delicious and healthy dip recipe that everyone will love! It’s a unique alternative to hummus.


  • 1 medium garlic clove
  • ½ cup packed fresh herbs (basil, thyme, oregano, chives, a small amount of rosemary leaves)
  • 2 15-ounce cans cannellini beans
  • ½ cup olive oil
  • 2 tablespoons white wine vinegar
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper
  • To serve: carrots, celery, veggies, crackers, bread, pita, pita chipshomemade crackers, or crostini


  1. Peel the garlic. Remove any tough stems from the herbs; measure out ½ cup (remember with rosemary, a little goes a long way). Drain and rinse the white beans.
  2. In the bowl of a food processor, add garlic and herbs and process until finely chopped.
  3. Add the white beans, olive oil, white wine vinegar, kosher salt, and black pepper. Process until smooth, scraping down the bowl as necessary. Store in the refrigerator for up to 1 week.
  • Category: Snack
  • Method: Blended
  • Cuisine: American

Keywords: White Bean Dip, Healthy Dip Recipe, Healthy Snack Recipe, Party Appetizers, Party Appetizer Recipe, Dip Recipe, Vegan, Vegetarian, Vegan Appetizers

Looking for party appetizers?

Outside of this white bean dip, here are a few of our favorite party appetizers:

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. Great idea! I’ve always liked healthy low calorie dips with carrots and peppers and I haven’t seen this one anywhere yet. *thumbs up*
    Can’t wait to try it !

  2. I make something like this all the time, only with lemon juice. I like the vinegar option since it’s shelf-stable and usually in the pantry. Always a crowd pleaser!

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