This Lemon & Herb White Bean Dip comes together in just 10 minutes and 1 bowl only! It's creamy, refreshing, completely vegan, and gluten-free!
This white bean dip will be your new favorite recipe to make for those warm spring days. It's creamy, tangy, and refreshing, and is packed with fresh herbs like rosemary, parsley, and chives.
We love to enjoy it alongside some pita chips, naan, or crackers, put it in sandwiches, wraps, or dip some fresh veggies in for a healthy protein-rich snack.
This White Bean Dip Recipe Features
Cooked white beans. Well rinsed and drained. We like canned cannellini beans.
Fresh herbs. We like parsley, chives, and rosemary. You can also add any herbs you have on hand like dill, basil, etc.
Garlic. Gives depth of flavor. You can swap it with garlic powder.
Olive oil. Makes this dip creamy and smooth.
Lemon juice and zest. They give tanginess and freshness.
Spices. Salt, black pepper, dried thyme, and onion powder are added for even more flavor.
Walnuts. Optional. They add a nice crunch to this recipe.
How to Cook White Bean from Scratch
Start by soaking your beans in cold water the night before. This recipe calls for 3 cups of cooked beans so you will need to soak about 1 ½ cup of dried white beans. Make sure to cover them with enough water, because their size will expand through the night.
In the morning, give them a good rinse, transfer to a pot and cover them with water again. Let them simmer for about 40 minutes or until the beans are soft.
How to Make This Recipe for White Bean Dip
The best part about this recipe is how easy it is. It literally comes together in just 10 minutes and is perfect if you want a flavorful and impressive appetizer fast.
All you do is throw all of the ingredients in a blender and puree for 1-2 minutes or until smooth. After that, you can mix in the walnuts if you want more of a crunch to your dip, but this is totally optional.
We recommend you taste and adjust the flavor if needed and not be afraid to add any additional herbs that you think will go well in this recipe. You can also add more lemon zest for tanginess, garlic for depth, or salt for saltiness.
I like to refrigerate this dip 1-2 hours before serving because it thickens and the flavors get stronger, but since it's so good, I encourage you to demolish it immediately.
My Best Tips
Use fresh herbs, instead of dry. The flavors of the fresh herbs are what make this dip incredible, and dried herbs won't lead to the same result.
Add additional herbs that you like. We are talking fresh dill, basil, coriander, etc. Anything that you think will complement the flavors of this recipe.
If you don't have a food processor, chop the herbs small and add everything to a bowl. Mash with a potato masher until creamy.
Omit the walnuts if you want to make this recipe nut-free.
What to Serve with White Bean Dip
We love serving this dip with our 2-Ingredient crispy pita chips, vegan naan, air fryer smashed potatoes or grilled vegetables on the side.
More Dips to Try
If you make this recipe, tag us on Instagram at @sunglowkitchen and hashtag #sunglowkitchen so we can see your delicious results!
White Bean Dip Recipe
This recipe for white bean dip comes together in just 10 minutes, requiring 10 ingredients and 1 bowl to prepare. This recipe is great for meal prep because it's so easy to make and will last for quite some time. It's vegan and gluten-free as well.Print Pin Rate
- 3 cups white beans, cooked rinsed and well-drained (two 15-ounce cans)
- ½ cup chopped parsley packed
- ⅓ cup chopped chives packed
- 2 garlic cloves
- ¼ olive oil extra virgin
- Juice of half a lemon
- 1-2 teaspoon lemon zest
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder (optional)
- 2 teaspoon fresh rosemary (optional)
- A handful of roasted walnuts (optional)
- To a food processor or a blender, add all of the ingredients (start with smaller amounts of lemon juice, lemon zest, and rosemary) and puree for 1-2 minutes, scraping down the sides if needed. For a dip with more texture, blend for 30 seconds. For a smoother dip, blend for longer.
- Add walnuts and pulse a few times until they incorporate (optional). Don't blend them fully.
- Taste and adjust the flavor if needed- more salt for saltiness, lemon juice and zest for tanginess, or garlic for depth.
- Enjoy immediately or refrigerate for 1-2 hours, which will allow the dip to thicken. Serve with pita chips, crackers, or vegetables of choice.
- Save in a covered container, in a refrigerator for up to 5 days.
Step-by-step imagesScroll back to find detailed recipe photos!
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!
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