Easy White Bean Dip (Vegan) Recipe
This post has been sponsored by Simple Mills. All thoughts and opinions are my own.
With just 6 ingredients this easy White Bean Dip recipe is full of flavor and can be made in about 10 minutes! This vegan dip is perfect for entertaining an entire family with diverse dietary needs.
Serve with Simple Mills Rosemary Sea Salt Almond Flour Crackers and veggies for a tasty gluten-free appetizer! They are a perfect better for you option since they are made with a wholesome blend of almond flour, sunflower and flax seeds, and 3g of protein per serving!
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Smartly sweetened with coconut sugar – a natural, unrefined sweetener and their ingredient line-up is simple, includes almond flour and coconut oil. I shopped at Albertsons to find everything I needed to create this delicious spread.
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Why this recipe works
This cannellini bean dip recipe works because it’s delicious! The garlic and rosemary give it tons of flavor while the beans keep it creamy. And since it’s dairy-free, it just happens to be vegan!
It’s a quick dip recipe that takes just a few minutes to prepare. It’s super easy and doesn’t require any special kitchen skills. It can be made in a blender or food processor and is easy to serve to a crowd.
Similar to hummus, this White Bean Dip, vegan and full of protein, can be served chilled or at room temperature. Made without tahini, it’s great for people with other sensitivities.
When served with Rosemary Sea Salt Almond Flour Crackers, this appetizer is gluten-free.
Learn more!
As we have several friends who follow special diets, I came up with this recipe to ensure that I could serve them something in line with their requirements. But, of course, it had to be tasty for us as well! This dip is GOOD, no matter what diet you follow.
Ingredient Notes
Cannellini beans are my favorite white beans to use in this recipe. There are several varieties of canned white beans in the store. You can mix and match different beans to give it a slightly different taste.
This end flavor of this creamy white bean dip recipe is not overly lemony. It helps to balance the flavors and add some acid and brightness. Don’t skip it!
Garlic is an easy way to add some pizzazz to the mild beans. Add as much as you like based on your flavor preferences. You can even roast it first to kick up the flavors a notch.
Rosemary is a classic herb in Italian-inspired dishes and goes really well with the other flavors in this recipe. You can use another herb if you prefer. Stay away from cilantro as it wouldn’t pair as well.
I’m obsessed with Everything Bagel Seasoning and thought it would be a great garnish. It adds a little bit of flavor when you scoop some up on your crackers, but otherwise lets the rosemary and garlic shine. You can leave this out if you don’t have it or don’t love the mix of spices.
A good quality extra virgin olive oil will add to the overall flavor of the easy white bean dip recipe. A drizzle of oil, with a peppery flavor, is great to drizzle on top as a garnish.
I’m a big fan of the Simple Mills Almond Flour Crackers. I do not follow a gluten-free diet, but I pick up a box of these often as I really enjoy the flavor.
Made with a wholesome blend of almond and seed flour, they are delicious and great to keep on hand for guests.
I picked up the Rosemary Sea Salt Almond Flour Crackers to serve with this white bean dip and it REALLY enhanced the rosemary flavor which was super tasty!
I love that Albertsons carries quality specialty brands, like Simple Mills, that fit a variety of diets. I always browse their mobile app to see what deals I can find. It helps me be efficient and ensure I stay on budget!
Step-by-Step Instructions
This creamy white bean dip couldn’t be easier to make! The food processor does all the work. If you don’t have one, you could also use a high-powered blender.
Double-check that the blade is inserted into the bowl of your food processor.
- Strain the white beans out of their liquid but reserve the liquid in case you need it to thin out the dip later.
2. Add the cannellini beans to the bowl.
3. Add the extra virgin olive oil.
4. Because you are using the food processor, the garlic doesn’t need to be crushed, just smashed. To do this, lay your garlic on the cutting board, lay a chef’s knife flat on top of it, and with the heel of your hand, give it a quick whack. It will break open the garlic and make it really easy to get the peel off. Add the smashed garlic to the food processor.
5. Add the salt and pepper.
6. Add the zest from half a lemon.
7. Add the juice from a whole lemon.
8. Add the chopped rosemary.
9. Put on the lid and blend the white bean dip until smooth. I like to leave a few chunks to my dip for texture so this is a personal preference.
10. Add some reserved cannellini bean liquid to thin out the dip if needed. Start with 1/4 cup and blend. Check the texture again.
Garnish the White Bean Dip with a drizzle of good quality olive oil, some Everything But the Bagel seasoning and fresh rosemary.
Tips and Tricks
- This is a great make-ahead recipe and you should plan to make it ahead! The flavors become a little stronger if this dip can sit in the fridge for a few hours before serving.
- When adding the reserved liquid from the beans, make sure to add a little at a time, you don’t want the dip to end up too runny.
- You can change up the type of white beans (and even add garbanzo beans!) and herbs to create different flavor combinations!
- This white bean dip, vegan and gluten-free when served with almond flour crackers, doesn’t have dairy making it a great party recipe that can sit out on the food table.
- To store this cannellini bean dip, keep it in an air-tight container for up to 3 days.
Fequently Asked Questions
Yes! There are 4 types of white beans: cannellini, navy, great northern and baby lima beans. They have similar flavors and are pretty interchangeable in recipes.
Because of their shape and resemblance to kidney beans, cannellini beans are also sometimes called white kidney beans.
If the recipe doesn’t use any of the reserved liquid, you should drain and rinse the beans. If using the liquid, there is no need to rinse! Rinsing is usually done to remove any added sodium so you can control the amount of salt in a dish.
You’ll love this White Bean Dip recipe!
And trust me, once you try those Toasted Pecan Crunchy Cookies, you’ll love those too! YUM! They’re a feel-good snack made with whole food ingredients.
This is my go-to spread for entertaining our gluten-free friends. It’s easy and delicious for all!
This post has been sponsored by Albertsons Companies. Hasbro is not a sponsor of this promotion. All thoughts and opinions are my own.
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Related Recipes
White Bean Dip (Vegan)
Equipment
Ingredients
White Bean Dip (Vegan)
- 45 ounces (3 cans) cannellini beans drained, but reserve the liquid.
- 1/4 cup olive oil extra virgin
- 3-4 cloves garlic smashed (see note below)
- 3/4-1 tsp salt plus more to taste
- 1/2 tsp fresh black pepper plus more to taste
- 2 tsp lemon zest
- 3 TBSP lemon juice
- 2 tsp rosemary chopped
Garnish With
- 1 TBSP olive oil extra virgin
- 1 TBSP Everything But the Bagel Seasoning
- 1 tsp rosemary chopped
Serve With
- 1 box Simple Mills Rosemary Almond Flower Crackers
- 1 box Simple Mills Almond Flour Crackers
- Baby carrots, persian cucumbers, and sliced bell peppers
Instructions
- Drain the cans of white beans but reserve the liquid for later. Set aside.
- Make sure the blade is in the food processor.
- To the bowl of the food processor add the white beans, olive oil, garlic, salt, pepper, lemon zest, lemon juice and rosemary.
- Blend until the mixture is as smooth as you would like it to be.
- If the consistency is too thick, add some of the reserved bean liquid. Starting with an 1/8 of a cup, mix and check again. Add another 1/8 cup if needed.
- Remove to a serving bowl and garnish with a drizzle of olive oil, Everything But the Bagel Seasoning and fresh rosemary, if desired.
- Serve with Rosemary Almond Flour Crackers and fresh veggies.
Notes
- This recipe is very versatile, you can gauge the amounts of lemon, it doesn’t have to be exact. Aim for the zest from half a lemon and the juice of the whole lemon.
- Because you are using the food processor, the garlic doesn’t need to be crushed, just smashed. To do this, lay your garlic on the cutting board, lay a chef’s knife flat on top of it, and with the heel of your hand, give it a quick whack. It will break open the garlic and make it really easy to get the peel off. Add the smashed garlic to the food processor.
- This is a great make-ahead recipe and you should plan to make it ahead! The flavors become a little stronger if this dip can sit in the fridge for a few hours before serving.
- When adding the reserved liquid from the beans, make sure to add a little at a time, you don’t want the dip to end up too runny.
- You can change up the type of white beans (and even add garbanzo beans!) and herbs to create different flavor combinations!
- Because this vegan dip doesn’t have dairy, it’s a great party recipe that can sit out on the food table.
- To store this dip, keep it in an air-tight container for up to 3 days.
