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+ servings
white bean dip in a bowl

White Bean Dip

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!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Servings 10
Author Nichole


  • 2 15 Ounce Cans Cannellini Beans, Drained and Rinsed SEE NOTE FOR USING DRIED BEANS
  • Cup Olive Oil
  • Juice of ½ Medium Lemon
  • 4 Clove Garlic Divided
  • 1 teaspoon Dried Rosemary
  • ½ teaspoon Dried Thyme
  • ½ teaspoon Dried Sage
  • ¼ teaspoon Cayenne Pepper, Optional
  • Salt & Pepper To Taste
  • Cup Sun Dried Tomatoes,
  • 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.


NOTE ON BEANS: You can use 1 Cup of dried beans for this recipe.  Make sure to soak and cook your dried beans first according to package directions.  Then, allow the beans to cool before making this dip.
NOTE:  This recipe makes a fairly large amount of dip!  Feel free to cut it in half if you don't want quite as much.  It stays good in the refrigerator for up to 5 days.
NOTE:  I used dried herbs, but fresh are fine also.  If using fresh, add in 2 full teaspoons of each, then taste the dip after blending and add more to taste.