White Bean Dip Recipe Easy
This vibrant Lemon and Herb White Bean Dip is a creamy, flavor-packed spread that’s ready in minutes. I developed this recipe to be a healthier, more satisfying alternative to store-bought versions, and after extensive testing, I can confirm its bright, zesty flavor is a guaranteed crowd-pleaser. It’s perfect for dipping, spreading on sandwiches, or adding a protein-rich element to your snack board.
PrintWhite Bean Dip Recipe
Ingredients
Scale
- 3 cups white beans, cooked (rinsed and well-drained (two 15-ounce cans))
- ½ cup chopped parsley (packed)
- ⅓ cup chopped chives (packed)
- 2 garlic cloves
- ¼ olive oil (extra virgin)
- Juice of half a lemon
- 1–2 tsp lemon zest
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp onion powder ((optional))
- 2 tsp fresh rosemary ((optional))
- A handful of roasted walnuts ((optional))
Instructions
- To a food processor or a blender, add all of the ingredients (start with smaller amounts of lemon juice, lemon zest, and rosemary) and puree for 1-2 minutes, scraping down the sides if needed. For a dip with more texture, blend for 30 seconds. For a smoother dip, blend for longer.
- Add walnuts and pulse a few times until they incorporate (optional). Don't blend them fully.
- Taste and adjust the flavor if needed- more salt for saltiness, lemon juice and zest for tanginess, or garlic for depth.
- Enjoy immediately or refrigerate for 1-2 hours, which will allow the dip to thicken. Serve with pita chips, crackers, or vegetables of choice.
- Save in a covered container, in a refrigerator for up to 5 days.
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