White Bean Dip

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White Bean Dip is a delicious dairy-free, gluten-free, and tahini-free dip to enjoy with vegetables, crackers, bread, or chips. It’s also a great topper to burgers, poultry, grilled veggies, or even a salad consisting of crispy greens. This flavorful dip belies just how simple it is to make! {Gluten-Free + Vegan}

Spiriteds, where there is a delicious recipe, there is a way. And all I can say is we are face first in this White Bean Dip, so if you need us, now you know what to look for. Four hungry humans, dipping their way through a bowl of this tastiness. And OMIGOSH is it easy to make! There are some appetizer recipe that are worth the extra headache of finely mincing fresh ingredients. I’m a lemon juice snob, preferring the freshly squeezed variety, and I will finely chop fresh herbs. So I have no business turning my nose up at recipes requiring a little extra attention, energy, and persistence. 

But this is not one of those recipes. White Bean Dip is the dip to make when you crave something rich and creamy, but you’re not in the mood for a complex recipe. If you want nuanced flavors without a startling how-to list, then this is your recipe.

This could technically be a hummus recipe, however I reserve that term for dips and spreads made from chickpeas. Since this is made from cannellini beans, we’re going with dip. Whether you want to call it a dip or a hummus or just straight up divine is completely up to you.

Are you ready for this deliciousness? Because we are waiting with bated breath to share it with you!

White Bean Dip is

• Vegan and gluten-free
• Made with a cannellini bean base
• Ready in minutes
• Easy to store for about a week
• Ideal for crackers, chips, bread, and veggies
• A tasty topper to main dishes and even salads

Side note: To make your White Bean Dip last longer, store it in an airtight container. Then as you enjoy it throughout the week, transfer it to smaller airtight containers. This will prevent the dip from drying out or becoming undesirably crusty. Because sometimes crusty food, like bread, is exactly what we’re looking for. However, this is not crusty bread.

White Bean Dip ingredients

• Cannellini beans. Rinsed and drained. I typically gravitate to low sodium because it’s what’s readily available on my local shelves. If you purchase a variety with salt added, then you may not need to add as much to the dip as you prepare it.
• Almond butter. Roasted, unsalted, and unsweetened is the way to go if you can find it.
• Fresh garlic. One clove should do the trick, unless the dip tastes flat. Then consider adding another small-to-medium clove and see if that enhances the flavor.
• Spices and seasonings: Ground cumin, paprika, and sea salt.
• Fresh lemon. If you can swing it, definitely go for a fresh lemon. The juice is citrusy but not too tart, and even a small amount brightens this recipe.
• Olive oil. Start with a smaller amount and add more if needed to achieve the desired consistency. I find it’s much easier to thin out a thick dip than to try to bulk up a dip that has been rendered too runny.

How to make White Bean Dip

1. To the small work bowl of a food processor add all ingredients except the olive oil and pulse about 10 times. Scrape the sides and edges of the bowl to combine ingredients. Then begin processing on LOW and stream in olive oil. Stop the food processor after about 30 seconds and scrape the sides of the bowl. Then process again on LOW for several seconds. If some ingredients do not combine, then process on HIGH. If the dip is too thick, then add more olive oil.
2. When the desired consistency is reached, transfer to a wide bowl for serving or store in an airtight container for up to 5 days. For best results, continue to transfer the dip to smaller airtight containers as you enjoy it throughout the week. The dip will thicken as it refrigerates. To serve, let sit at room temperature for about 5 to 10 minutes. 

Recipe suggestions and best practices

• If you need to add more olive oil, because the dip is too salty, garlicky, or thick, then consider adding a small splash of lemon juice, as well. This will keep the flavor of the dip bright and balanced. If the dip tastes flat, then add a small garlic clove, an extra dash of sea salt, or more cumin.
• Before adding large quantities of any ingredients, double check the sides and edges of the work bowl to make sure the spices and seasonings didn’t get stuck. You can also double check under the blades (carefully) to make sure pieces of garlic didn’t get stuck, too.

More dips and spreads to enjoy!

If it’s dips and spreads you’re after, then you’ll love these! They use many of the same ingredients as used in White Bean Dip. So you don’t need to reinvent your grocery list to enjoy a variety of flavors!

• Arugula Bean Dip
• Homemade Classic Hummus
• Roasted Red Pepper Hummus

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always know I’m glad you’re here. ❤️

White Bean Dip

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White Bean Dip is a delicious dairy-free, gluten-free dip to enjoy with vegetables, crackers, bread, or chips. It’s also a great topper to burgers, poultry, grilled veggies, or even a salad consisting of crispy greens. This flavorful dip belies just how simple it is to make! {Gluten-Free + Vegan}

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Category: Appetizers and Snacks
• Method: Food Processor
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 15 ounce can cannellini beans, rinsed and drained
• 1/4 cup almond butter
• 2–3 tablespoons fresh lemon juice
• 1 garlic clove, minced or pressed
• 3/4 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 – 1/3 cup olive oil

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Instructions

1. To the small work bowl of a food processor add all ingredients except the olive oil and pulse about 10 times. Scrape the sides and edges of the bowl to combine ingredients. Then begin processing on LOW and stream in olive oil. Stop the food processor after about 30 seconds and scrape the sides of the bowl. Then process again on LOW for several seconds. If some ingredients do not combine, then process on HIGH. If the dip is too thick, then add more olive oil.
2. When the desired consistency is reached, transfer to a wide bowl for serving or store in an airtight container for up to 5 days. For best results, continue to transfer the dip to smaller airtight containers as you enjoy it throughout the week. The dip will thicken as it refrigerates. To serve, let sit at room temperature for about 5 to 10 minutes.

Notes

• If you need to add more olive oil, because the dip is too salty, garlicky, or thick, then consider adding a small splash of lemon juice, as well. This will keep the flavor of the dip bright and balanced. If the dip tastes flat, then add a small garlic clove, an extra dash of sea salt, or more cumin.
• Before adding large quantities of any ingredients, double check the sides and edges of the work bowl to make sure the spices and seasonings didn’t get stuck. You can also double check under the blades (carefully) to make sure pieces of garlic didn’t get stuck, too.