• Skip to main content
  • Skip to primary sidebar

Evergreen Kitchen

menu icon
go to homepage
  • Cookbook
  • Recipes
  • Resources
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cookbook
    • Recipes
    • Resources
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Snacks

    Published: Oct 1, 2015 · Modified: Feb 5, 2022 by bri · This post may contain affiliate links.

    Creamy White Bean Dip

    This easy and delicious dip is made with creamy white beans, garlic and lemon. Enjoy this versatile white bean dip with crackers and veggies - or as a spread in sandwiches and wraps.
    Jump to Recipe
    Platter with fresh veggies, crackers and white bean dip

    I love snacks. And, I love condiments. So clearly, any recipe that doubles as both is a clear winner in my books. Plus, a "cook-free" option that comes together in 5 minutes? Heck, yes. Don't get me wrong, I love to cook (hence the blog), but sometimes we all just need something that makes us feel like kitchen superstars without any effort at all. Literally.

    This homemade bean dip makes the perfect snack, whether you're craving something right now, or want to make sure you have a healthy option on standby during the week. It's super portable and travels well, making it an excellent item to bring into work for the day. I can't tell you how many times this dip has saved me from some of the sugary afternoon treats that linger in the office!

    I've kept this recipe fairly basic, because it's fabulous with just a handful of ingredients. The recipe included below reflects the version I whip up most often– it makes for both a delicious dip and super versatile spread. And, if bringing this dip to a party, a little sprinkling of extra garnish goes a long way. You can top it with lemon zest, chili flakes and/or chopped parsley. It's super easy but looks amazing – that is before I lose all self-control and inevitably eat about half of it (besides that, I swear I'm a great guest). I didn't include any directions for specific sides because it pairs perfectly with whatever "dipping vessels" you have on hand (like fresh vegetables, crackers, bread, or all three!).

    In addition to being a yummy dip, this recipe makes a great spread. A healthy spread is hard to find: so many of the grocery store brands are loaded with less-than-stellar ingredients (like mayo and preservatives). Even harder to find is a healthy, vegan option. Conveniently, this recipe yields a decadent and creamy spread, so it makes a wonderful mayo substitute! I love using it in sandwiches or on toast – it's a whole lot tastier and healthier than mayo or butter, and provides a little boost of protein. My grilled veggie sandwiches have never been the same. But consider yourself warned: once you make this dip, you'll be looking for excuses to use it on everything! 

    Dipping chip into white bean dip

    Creamy White Bean Dip

    This easy and delicious dip is made with creamy white beans, garlic and lemon. Enjoy this versatile white bean dip with crackers and veggies - or as a spread in sandwiches and wraps.
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 6
    Author: Bri
    Pin Recipe
    Platter with fresh veggies, crackers and white bean dip
    Print

    Ingredients

    • 1 (15 oz/14 fl oz/398 ml) can cannellini beans, rinsed and drained (see note 1)
    • 1 clove garlic
    • 2 to 3 tablespoons fresh lemon juice
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoon lemon zest (extra for garnish)
    • ½ teaspoon fine sea salt

    Garnishes (optional)

    • Red pepper flakes
    • Chopped flat leaf parsley
    US Customary - Metric

    Instructions

    • Make: In a food processor, add beans, garlic, 2 tablespoons of lemon juice, olive oil, and lemon zest. Pulse until mixture is smooth. Taste and adjust seasoning (with lemon juice and salt), if needed.
    • Serve: Garnish with red pepper flakes, lemon zest, and/or parsley (see note 2).

    Notes

    1. Beans: Cannellini beans are recommended, but you can substitute with other white beans (such as navy beans or Great Northern beans). You can use home-cooked beans instead of canned: 1 can (15 oz/14 fl oz/398 ml) = 1.5 cups of cooked beans.
    2. Serving suggestions: This white bean dip is delicious served with fresh veggies, crackers, and bread. It's also very tasty used as a vegan sandwich spread. 
    3. Storage: Refrigerate extra dip in an airtight container for up to 3 days.
    4. Yield: 1x makes about 1 ⅓ cup of dip (assumes 3 to 4 tbsp per serving).

    Nutrition

    Calories: 94kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 196mg | Potassium: 211mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
    Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!

    More Snacks

    • Whipped ricotta dip with honey, thyme, and pepper in a bowl.
      Whipped Ricotta Dip with Honey
    • Easy oven roasted chili lime pepitas in a bowl.
      Chili Lime Pepitas
    • Peach Mango Salsa in a serving bowl with tortilla chips, limes, and cilantro.
      Peach Mango Salsa
    • Creamy Jalapeno Ranch Dip with Greek Yogurt in a bowl topped with sliced jalapenos.
      Jalapeno Ranch Dip with Greek Yogurt

    Reader Interactions

    Comments

      LEAVE A COMMENT Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Melissa says

      February 11, 2022 at 6:26 pm

      5 stars
      Meal prepped this early in the week and just scraped the bottom of the Tupperware today! Our whole family loved this. Served it to the kids with crackers and veggie sticks. Good thing I’d made a double batch! Will be making more on Sunday!

      Reply
      • bri says

        February 11, 2022 at 6:33 pm

        Hi Melissa - So happy to hear this dip was a hit! We're actually making a batch this weekend too! Thank you so much for sharing.

        Reply
    2. Luciana says

      July 19, 2020 at 4:09 pm

      Hi!! How long will they last on the fridge?

      Reply
    3. Leah says

      July 14, 2020 at 6:57 pm

      Can I sub white vinegar for the lemon in this recipe ?

      Reply
    4. The Babbling Brooke says

      October 06, 2015 at 1:29 am

      You are so, so good. So excited for your future as a food blogger!

      Reply
      • Brianne B. says

        October 09, 2015 at 5:16 pm

        Awh, thanks for the food blogger love! Have a great weekend Brooke:)

        Reply

    Primary Sidebar

    Welcome to Evergreen Kitchen! We're all about delicious vegetarian food you actually want to eat. Here you'll find craveable dinner recipes, meal prep ideas, healthy-ish desserts, and everyday cooking resources.

    More about us →

    Get the Cookbook!

    Evergreen Kitchen Weeknight Vegetarian Dinners for Everyone Cookbook Cover
    Learn more about Evergreen Kitchen:
    Weeknight Vegetarian Dinners for Everyone

    Spring Features

    • Vegetarian Lentil Nicoise Salad
    • Whipped ricotta dip with honey, thyme, and pepper in a bowl.
      Whipped Ricotta Dip with Honey
    • Black Lentil Salad with Feta in a bowl with a fork.
      Mediterranean Black Lentil Salad with Feta
    • Halloumi Couscous Salad with Lemon on a green plate with a fork.
      Halloumi Couscous Salad with Lemon
    • Lemon Spinach Orzo in a bowl topped with feta and dill.
      One Pan Lemon Spinach Orzo with Feta
    • Roasted veggie sandwich with avaocado and chipotle mayo on a serving platter
      Roasted Veggie Sandwiches with Peri Peri

    Fan Favorites

    • Close up of crispy breaded air fryer tofu with panko breadcrumb crust
      Crispy Breaded Air Fryer Tofu
    • Lemon dill and chickpea sandwich cut in half
      Vegan Smashed Chickpea Sandwich
    • Mushroom stroganoff in a white plate with fresh thyme and parmasen
      Vegetarian Mushroom Stroganoff (One Pot)
    • 12 peanut butter coconut power balls on a marble background
      Best Peanut Butter Coconut Balls
    • Close up of crispy air fryer breakfast potatoes (home fries)
      Air Fryer Breakfast Potatoes (Home Fries)
    • A bowl of Instant Pot Navy Bean Soup with a piece of bread sitting on the edge of the bowl, with a white spoon and sliced lemon
      Instant Pot Bean Soup

    Footer

    ↑ back to top

    Info

    About

    Privacy Policy

    Contact

    Contact us

    Recipes

    Jump to Recipes

    As an Amazon Associate, we may earn commissions from qualifying purchases, at no cost to you. Thank you for supporting Evergreen Kitchen!