Lemon-Garlic Cannellini Bean Dip

Need a crowd-pleasing dip that’s ready in 10 minutes? This creamy cannellini bean dip is herby, lemony, and super simple to make.

When it comes to party snacks, homemade dips are my absolute go-to. They’re quick to make, easy to eat while standing, and everyone loves them. Plus, most dips can be made in advance, which frees you up for other tasks on the day of the party.

This Italian-inspired cannellini bean dip is creamy, garlicky, and lemony. It’s basically a white bean hummus without tahini. What sets it apart from other recipes is the garlic-infused olive oil (i.e. thinly sliced garlic briefly warmed on the stove in olive oil), which is mellower, sweeter, and less pungent than raw garlic.

Last but not least, this dip is vegan and gluten-free, so all your guests can enjoy it.

Key Ingredients + Substitutions

• Beans: You can use any white beans to make this dip: cannellini, great northern, or butter beans. Use canned or cooked-from-scratch beans.
• Olive Oil: This dip uses a decent amount of oil, so its flavor will come through. My favorite supermarket brands are California Olive Ranch and La Tourangelle.
• Garlic: Briefly cooking the garlic in oil tones down its pungency.
• Parsley: Gives the dip an herby freshness. Feel free to sub with basil or cilantro.
• Lemon Juice: Brightens everything up.
• Smoked Paprika: Gives the dip a smoky taste.
• Miso: I love putting a touch of miso in vegan dishes because it adds a ton of umami (i.e. savoriness). But if you don’t have any, you can skip it here.

How to Make Cannellini Bean Dip

Step 1: Infuse the Oil

Combine the olive oil and thinly sliced garlic in a small pan over medium heat. When the garlic starts to sizzle, let it cook for 30-60 seconds, then turn the heat off to avoid burning the garlic. Let the mixture sit for 5 more minutes to infuse the oil.

Step 2: Purée the Dip

In a food processor, combine all the remaining ingredients with the garlicky oil. Purée until smooth. (For blender instructions, see note in the recipe card below.)

Step 3: Serve the Dip

Transfer the dip to a bowl and drizzle with extra oil. Serve with crudités, crackers, pita triangles, and/or baguette slices.

Making White Bean Dip in Advance

The vegan dip can be made up to 3 days in advance. Store it in an airtight container in the fridge. It is also perfect for meal prep, and apart from dipping, you can use it as a sandwich spread.

More Dips and Spreads…

• Mexican-ish Black Bean Dip
• Muhammara (Red Pepper-Walnut Dip)
• Vegan Nacho Cheese
• Dairy-Free Tzatziki