Creamy White Bean Dip is fast and easy to make and packed with garlic and rosemary flavor! Then this dip is topped with a simple olive and sun dried tomato tapenade!
White Bean Dip:
This dip is beyond good! It takes about 10 minutes or so to make, and no chilling required if you want to skip that. It’s good eaten even right away! I love our classic Bean Dip, but this white bean dip definitely has stolen our hearts! I came up with this recipe due to the fact that I have somehow ended up with a ton of Cannellini beans, and I know a lot of you aren’t going to the store as often now, and have said you have a ton of white beans too. We recently posted our Ham and Bean Soup recipe and also have a great White Bean Soup if you’re looking for more ways to use up those beans! This dip consists of cannellini beans, seasonings like rosemary, sage, and thyme blended up with garlic and lemon for some subtle but amazing flavor! On the top I simply chopped up together some kalamata olives, sun dried tomatoes, and garlic AND for even more flavor added a big spoonful of the sun dried tomato oil from the jar!
White Bean Dip Recipe Notes:
- If you don’t have cannellini beans on hand. That’s ok! Keep in mind that they are also known as white kidney beans as well. You can also use Great Northern beans or even Navy beans if that’s what you have.
- You can use canned or dried beans in this recipe. Be sure that if you are using dried, you soak and cook your beans according to package directions before making this dip so they are nice and soft!
- This dip is easiest if made in a food processor. But, you can use a high powered blender if necessary. The only equipment you need is the food processor, a sharp knife, and a cutting board!
- I haven’t tried freezing this dip, it makes a good amount so if you want please feel free to cut the recipe in half. Otherwise, it will keep in the refrigerator in an airtight container for up to 5 days.
- Make sure you use fresh lemon in this recipe. The bottled stuff just doesn’t taste the same! I’d also recommend sticking with lemon over orange or lime.
- I used dried herbs for this, but, fresh will work ok too. If using fresh, you will want to at least double the amount. You can always taste the dip after it’s blended and add more to your personal taste.
White Bean Dip
- 2 15 Ounce Cans Cannellini Beans, Drained and Rinsed SEE NOTE FOR USING DRIED BEANS
- 1/3 Cup Olive Oil
- Juice of 1/2 Medium Lemon
- 4 Clove Garlic Divided
- 1 teaspoon Dried Rosemary
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Dried Sage
- 1/4 teaspoon Cayenne Pepper, Optional
- Salt & Pepper To Taste
- 1/3 Cup Sun Dried Tomatoes,
- 1/3 Cup Kalamata Olives,
- Place both cans of beans, the olive oil, lemon juice, two garlic cloves, sage, rosemary, thyme, and cayenne in the bowl of a food processor or high powered blender. Pulse until mostly smooth.
- Taste the dip, and add salt and pepper to taste, then pulse a few more times to incorporate.
- Place the remaining garlic cloves sun dried tomatoes, and olives on a cutting board. Roughly chop until desired consistency is reached.
- Pour the dip into a large bowl, top with a drizzle of sun dried tomato oil along with the chopped sun dried tomato, garlic, and olive mixture. Serve immediately with your favorite toasted bread, pita, or vegetables.