Creamy White Bean Dip

This creamy white bean dip with lots of lemon and garlic is smooth, creamy, and ready in just 5 minutes.

I like to keep hummus, baba ganoush, dill dip, or veggie dip in the fridge for healthy snacking and a quick appetizer. Instead of my go-to dips, I made this lemon-garlic white bean dip instead. Perfect dipping with fresh veggies, flatbread, chips, or pita bread, this creamy white bean dip is healthy, delicious, and so easy to make! My daughter and I enjoyed this white bean dip with veggies & flatbread for lunch recently, and thought it was lemony, garlicky, and so delicious.

Creamy White Bean Dip

Ingredients:

• 1 (15-oz) can of white cannellini beans, drained & rinsed
• 2 tbsp good quality olive oil, plus more for drizzling at serving time
• Juice and zest of 1 large lemon (about 2 tablespoons of juice), or more to taste
• 2 cloves of garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste
• 2-3 tbsp ice water, if needed
• Fresh parsley, finely chopped

Serving:

• Carrot sticks, celery sticks, bell pepper slices, cherry tomatoes, radishes, etc.
• Flatbread
• Chips
• Pita bread

How to Make a Creamy White Bean Dip:

In a food processor, pulse together the white beans, 2 tablespoons of olive oil, lemon juice & zest, garlic, sea salt, freshly cracked black pepper, until creamy and smooth.

Add a few tablespoons of ice water if it’s too thick. Taste and re-season if needed.

Pour into a serving dish and drizzle olive oil over the top. Sprinkle with fresh parsley.

Serve with fresh vegetables, flatbread, chips, or pita bread. Enjoy.

Store in an airtight container in the fridge for up to 5 days.