Garlic Herb White Bean Dip
This white bean dip blends cannellini beans, fresh herbs, and olive oil into a quick and appetizer. It’s my favorite alternative to hummus!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 to 10 1x
- Category: Snack
- Method: Blended
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
Scale
- 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
Instructions
- Peel the garlic. Remove any tough stems from the herbs; measure out 1/2 cup (remember with rosemary, a little goes a long way). Drain and rinse the white beans, saving some of the can liquid in a liquid measuring cup.
- In the bowl of a food processor, add garlic and herbs and process until finely chopped.
- Add the white beans, olive oil, white wine vinegar, kosher salt, and black pepper. Process until smooth, scraping down the bowl as necessary. To make it creamier, add a bit of the liquid from the bean can and process until smooth. Store in the refrigerator for up to 1 week.
Find it online: https://www.acouplecooks.com/garlic-rosemary-white-bean-dip/