There’s something absolutely magical about a creamy white bean dip that steals the show at every gathering. This recipe has become my go-to appetizer because it’s ridiculously easy to make, requires just a handful of pantry staples, and tastes like you spent hours in the kitchen. The beauty of white beans is their mild, buttery flavor that plays perfectly with fresh herbs, garlic, and a squeeze of lemon juice.
I first fell in love with white bean dips at a dinner party years ago, and I’ve been perfecting my version ever since. What makes this one truly the best is the perfect balance of creaminess and texture. Unlike some versions that turn into a thick paste, this dip maintains a luxurious, spoonable consistency that’s perfect for scooping with crackers, crudités, or warm pita bread.
The secret is using quality canned white beans (cannellini beans work beautifully), good olive oil, and fresh lemon juice. I also add a touch of tahini for extra richness and depth—it’s a game-changer that most people won’t be able to identify but will definitely notice. The garlic and fresh herbs give it that homemade taste that makes everyone ask for the recipe.
What I love most about this white bean dip is how versatile it is. You can serve it warm or at room temperature, customize the herbs based on what you have on hand, and even make it a day ahead. It’s perfect for holiday parties, game day gatherings, or even as a quick weeknight snack. I often make a double batch because it disappears so quickly.
The prep time is minimal—about 10 minutes—and most of that is just chopping garlic and herbs. If you’re using pre-minced garlic or dried herbs, you can cut that time in half. This dip has won me so many compliments, and I’m thrilled to finally share my exact method with you. Once you make this, you’ll understand why it’s become a staple in my entertaining rotation.
Serve this alongside pickled red onions for a beautiful pop of color and tang, or pair it with chickpea salad for a complete Mediterranean spread. If you’re looking for other creamy dips to round out your appetizer table, check out my heavy cream Alfredo sauce or heavy cream pasta for inspiration on achieving that perfect creamy texture. For more dip inspiration, Bon Appétit has an amazing collection of dip recipes, and Serious Eats offers creative variations to explore. You might also enjoy checking out New York Times cooking for bean dip ideas.
Ingredients
- 2 cans (15 oz each) cannellini beans or white beans, drained and rinsed
- 1/4 cup tahini
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
- 1/2 teaspoon fresh thyme leaves
- Pinch of red pepper flakes for garnish
- Crackers, pita bread, or fresh vegetables for serving
Instructions
- Add the drained and rinsed white beans to a food processor along with the tahini, olive oil, lemon juice, and minced garlic.
- Add the Dijon mustard, ground cumin, smoked paprika, and cayenne pepper (if using) to the food processor.
- Pulse the mixture 3-4 times to break down the beans slightly, then blend on medium speed for about 1-2 minutes until you reach a creamy consistency with just a hint of texture remaining.
- Stop and scrape down the sides of the food processor bowl with a spatula, making sure all ingredients are well incorporated.
- Blend again for another 30-45 seconds until the dip reaches your desired smoothness—I prefer mine with just a touch of bean texture rather than completely smooth.
- Taste the dip and season generously with salt and black pepper, adjusting to your preference.
- Transfer the dip to a serving bowl using a spatula or spoon.
- Gently fold in the fresh parsley, dill, and thyme leaves with a spoon until evenly distributed throughout the dip.
- Drizzle additional extra-virgin olive oil over the top of the dip in a decorative spiral pattern.
- Sprinkle the red pepper flakes and a light dusting of smoked paprika over the top for a beautiful presentation.
- Serve immediately at room temperature or cover and refrigerate for up to 3 days.
- If serving cold, remove from the refrigerator 10-15 minutes before serving to allow flavors to bloom and the dip to reach optimal consistency.
Pro Tips
- **Make-Ahead Magic**: This dip is perfect for entertaining because you can make it up to 3 days in advance. Store it in an airtight container in the refrigerator, and the flavors will actually deepen and improve over time. Just give it a gentle stir before serving and add a fresh drizzle of olive oil on top.
- **Texture Preference**: If you prefer a completely smooth, hummus-like dip, blend for an extra 1-2 minutes. For a chunkier, more rustic texture that celebrates the beans, pulse more frequently and blend less. This is entirely personal preference.
- **Fresh vs. Dried Herbs**: While fresh herbs make this dip shine, dried herbs work in a pinch. Use about one-third the amount of dried herbs as you would fresh. Dried oregano, basil, or Italian seasoning are all excellent substitutes.
- **Tahini Substitute**: If you don’t have tahini on hand, you can substitute with 1/4 cup Greek yogurt or sour cream for a similar creamy texture, though the dip will have a slightly tangier flavor.
- **Garlic Intensity**: I use 3 cloves of fresh garlic, but this depends on your preference and how pungent your garlic is. Start with 2 cloves and add more to taste—you can always add more but you can’t take it out.
- **Lemon Juice**: Fresh lemon juice makes a significant difference compared to bottled. The bright, clean flavor is essential to this recipe. If you only have bottled lemon juice, add it gradually and taste as you go.
- **Serving Suggestions**: This dip pairs beautifully with everything from crispy pita chips and warm pita bread to fresh vegetables like bell peppers, cucumber slices, cherry tomatoes, and celery. It’s also fantastic as a spread on sandwiches or wraps.
- **Spice Level**: The cayenne pepper is optional and adds a gentle heat. Start with 1/4 teaspoon and adjust upward if you prefer more spice. The smoked paprika adds wonderful depth without significant heat.
- **Olive Oil Quality**: This recipe really benefits from good-quality extra-virgin olive oil, especially for the drizzle on top. It adds beautiful flavor and creates that restaurant-quality presentation.
- **Customization Ideas**: Add roasted red peppers for sweetness, sun-dried tomatoes for richness, or a pinch of smoked paprika for depth. You can also add a tablespoon of pesto for an herby twist.
- **Storage**: Keep this dip in an airtight container for up to 3 days. If it thickens in the refrigerator, simply stir in a tablespoon of lemon juice or water to reach desired consistency.