Creamy White Bean Dip

This ultra-creamy white bean dip is silky, smooth, and bursting with fresh herb flavor. Made with just 6 simple ingredients, you can whip it up in under 10 minutes. It’s a healthy, delicious appetizer perfect for dipping, spreading, or spooning straight from the bowl.

What Makes This White Bean Dip So Creamy?

The first time I made this white bean dip, the texture was a bit too grainy for my taste—even after extra blending. Then I remembered a trick I use when making hummus: boiling the beans briefly with a little baking soda. Just one minute is all it takes. This simple step helps break down the pectin in the bean skins, making them softer and easier to blend. You get lusciously smooth, ultra-creamy dip.

Why You’ll Love This Creamy White Bean Dip

• Ultra-Creamy Texture – Thanks to a simple boiling trick, this dip blends up silky smooth.
• Fresh Herb Flavor – Made with parsley and oregano or swap your favorite herbs for a bright, aromatic flavor.
• Quick & Easy – Just 6 ingredients and ready in under 10 minutes.
• Healthy & Nourishing – Naturally gluten-free, dairy-free, vegan and full of fiber and plant protein.
• Versatile & Crowd-Pleasing – Perfect appetizer for parties, snacks, or as a flavorful spread for wraps and sandwiches.
• Make-Ahead Friendly – Stores well in the fridge for quick snacking.

Health Benefits of White Bean Dip

This creamy white bean dip is delicious and it’s full of wholesome ingredients that support digestion, balance blood sugar, and leave you feeling nourished and satisfied. It’s the kind of feel-good food that fuels your body and lifts your mood.

• Rich in Fiber – Supports healthy digestion, balances blood sugar, and helps keep you feeling full longer.
• Supports a Healthy Microbiome – The resistant starch and fiber in white beans act as prebiotics, feeding your good gut bacteria.
• Packed with Plant-Based Protein – Ideal for vegetarians and vegans, white beans provide essential amino acids for muscle repair and energy.
• High in Iron – White beans have the most amount of iron of all beans. Iron boosts energy levels and supports red blood cell production, especially important for women’s health.
• Good for Cholesterol Management – The high soluble fiber content in beans helps to bind with cholesterol in the digestive system, preventing its absorption into the bloodstream. 
• Activates the Parasympathetic Nervous System – The silky texture paired with the calming aroma of fresh herbs soothes your senses, inviting relaxation, better digestion, and a deep sense of well-being.

Ingredients

These simple ingredients come together to create a creamy, flavorful appetizer or snack.

• White Beans: I use canned cannellini beans, but great northern, or navy beans will work.
• Olive Oil: Makes the dip creamy with a luscious taste. Use a good flavored extra virgin olive oil.
• Lemon Juice And Zest: Use fresh lemon juice for the best flavor.
• Garlic: Just one clove is needed, but you can add more if you love garlic.
• Fresh Herbs: In this recipe I use parsley and fresh oregano. But I’ve also made it with basil and thyme. Dill would be good too! Use a generous amount of herbs for a vibrant herb taste.

How To Make

There are only a few steps and you can make it in less than 10 minutes.

Exact measurements are in the recipe card below.

Boil the beans. This is optional but will soften the skins making the final dip silky and luxurious—an ultra-creamy dip. Boil your drained canned beans for 1 minute with 1/4 teaspoon of baking soda. Drain and let cool for a few minutes.

Process until silky smooth. Toss everything into a food processor and blend until it’s nice and creamy. If you don’t have a food processor a blender will work. You’ll have to scrape down the sides as you blend. 

Serve or chill. It’s delicious served immediately or even better refrigerate for 1-2 hours before serving because it thickens and the flavors get stronger.

Serving

• It’s a fantastic dip in the center of a crudités platter with cucumbers, endive, carrots, red bell pepper and gluten free crackers.
• Makes a great snack to have on hand when you’re hungry. Eat it with a spoon or serve wrapped in lettuce or on crackers.
• Add a scoop to a salad or buddha bowl for extra protein.
• Use as a sandwich spread on this Golden Gluten Free Sandwich Bread with lettuce, tomato and sprouts.
• Enjoy for breakfast spread on Gluten Free Seed Bread.

Storing

Refrigerate for for 3-4 days in a sealed container. When ready to serve mix it well with a spoon and drizzle some olive oil on top. It will be delicious.

This creamy white bean dip is the perfect blend of pleasure and nourishment. With its luscious texture, vibrant herbs, and wholesome ingredients, it’s a feel-good snack that satisfies your cravings while supporting your health.

If you like this recipe you may also enjoy Baba Ganoush. The eggplant is creamy without a lot of oil.  It has a  slightly sweet perfectly balanced taste from the tahini and lemon.

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Creamy White Bean Dip

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This ultra-creamy white bean dip is silky, smooth, and bursting with fresh herb flavor. Made with just 6 simple ingredients, you can whip it up in under 10 minutes.

• Author: Ingrid DeHart
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 servings
• Category: Appetizer, Snack
• Method: Process
• Cuisine: Gluten Free, Vegan, Diary Free, Nut Free

Ingredients

• 1 (15-ounce) can white beans (cannellini beans, navy, or great northern) drained and rinsed*
• 1 clove garlic, chopped
• 1 Tablespoon fresh lemon juice
• ½ teaspoon lemon zest
• 3 Tablespoons olive oil
• 1/4 cup (loosely packed) fresh Italian parsley leaves or basil leaves
• 1 Tablespoon fresh oregano or thyme
• ½ teaspoon sea salt
• Optional garnishes: extra virgin olive oil, chopped olives, lemon zest, chopped herbs; parsley, oregano, thyme.

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Instructions

1. Combine the drained canned beans with enough liquid to cover in a small saucepan. Add 1/4 teaspoon baking soda. Bring to a boil, simmer 1 minute. Remove from heat, drain, discard the water.  Rinse the beans and drain thoroughly. Let cool for a few minutes.
2. Place the beans, garlic, lemon juice, zest, olive oil, parsley and oregano into a food processor.
3. Pulse to combine. Process until the mixture is nice and creamy. Taste to adjust salt or lemon.
4. Transfer to a small bowl. Make a few circles with a spoon and drizzle with a little extra virgin olive oil.
5. Top with optional garnishes – chopped olives, herbs and lemon zest.
6. Serve with crudités and crackers.

Equipment

Food Processor

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Notes

One 15-ounce can of white beans equals approximately 1 3/4 cups of cooked beans.