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Roasted Garlic White Bean Dip

White bean dip drizzled with olive oil is in a light blue bowl, surrounded by crackers on a white platter.
Recipe At-A-Glance
Vegan, Gluten-Free10 minutes
Great Northern Beans give this vegan white bean dip next-level creaminess! This party favorite comes together in just a few minutes in your food processor.

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This is a recipe that is so incredibly simple, I almost feel guilty posting it! But the truth is, sometimes, the simplest of foods are some of the most delicious. I don’t know how it does it, but this pile of mashed up beans is so much more delicious than you’d think a pile of mashed up beans could ever be.

This recipe is so easy to make and so chock-full of addictive, garlicky flavor that it’s been in regular rotation in our house for years. It’s a workhorse recipe that we use for school lunches and easy, healthy snacks. The texture is what really sells it—white bean dip is so incredibly silky smooth and creamy after a quick trip in the food processor.

Olive oil streams into a food processor that already holds white beans.

What do you serve with white bean dip?

Serve it up with crackers, pretzels, pita chips, carrots, cucumbers, or whatever other dippers strike your fancy! When making this for a crowd, I like to make a platter of various dippers so everyone can mix-and-match their favorites.

Great Northern Beans? Cannellini Beans? Navy Beans? What bean should you use for white bean dip?

Most major supermarkets will carry three different kinds of white beans—Great Northern beans, cannellini beans, and navy beans. For the most part, they taste very similar, with the only difference being their size. I recommend the larger beans—either Great Northern or cannellini beans—just because they create an ever-so-slightly creamier texture. You can use all three interchangeably in this recipe though, and still get good results.

Can you use dried beans to make this dip?

You definitely can make this dip from dried beans! Just follow this method for soaking and cooking the dried beans first, and then proceed with the recipe as written.

White bean dip drizzled with olive oil is in a light blue bowl, surrounded by crackers.

Do you need to use the roasted garlic in this dip?

I love the flavor that a whole head of roasted garlic gives this dip, but if you’re short on time (and short on roasted garlic), adding 1 clove of fresh garlic to the mix will give you a similar flavor.

How long does white bean dip keep? Can you freeze white bean dip?

I’ve had good luck with this keeping in the fridge for up to a week. If you want to store it longer than that, white bean dip freezes wonderfully! Just freeze it in zip-top freezer bags or in straight-side freezer-safe canning jars for up to six months.

 
Roasted Garlic White Bean Dip

Roasted Garlic White Bean Dip

Yield: 8 servings
Cook Time: 10 minutes
Total Time: 10 minutes

Great Northern Beans give this vegan white bean dip next-level creaminess! This party favorite comes together in just a few minutes in your food processor.

Ingredients

  • 2 cups Great Northern beans (about one can, drained and rinsed)
  • 1 head roasted garlic OR 1 clove fresh garlic
  • 2 teaspoons ground cumin
  • 1 1/4 teaspoon salt, plus more to taste
  • Juice of one lemon
  • 1/4 cup minced fresh parsley
  • 2 tablespoons water, plus more to achieve correct texture
  • 1/2 cup olive oil, divided

Instructions

  1. In the basin of a food processor, combine the beans, garlic, cumin, salt, lemon juice, parsley, water, and two tablespoons of olive oil. Pulse until smooth.
  2. Turn food processor on low and stream in the remainder of the olive oil. Taste for seasoning and add more salt, if necessary, and more water to achieve correct thickness.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

6 Responses
  1. Easy to make, a good quick and simple dip, however the amount of salt is way too much. I ended up doubling the amount of beans to dilute the salt but even then it was too salty. I would use about 1/3 of the salt and add more to your liking. All I can taste is salt.

    1. Ruth Donnelly

      Ditto on the salt…..Great, simple recipe, way too much salt! Start with 1/3 tsp. add if necessary! I too added a second can of beans and it was still too salty. Served it with spiced, pickled baby vegetables and brown rice crackers as an appetizer. This could become a go to recipe!

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