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This creamy white bean dip is a simple yet flavorful appetizer, perfect for gatherings or a cozy snack. Roasted garlic, fresh rosemary, and blistered tomatoes create a rich and savory bite. I call it “Italian hummus,” and it is the best!
Dip with crostini, crusty bread, focaccia, flatbread, or fresh veggies.
Why You’ll Love This Recipe
This white bean dip is a beautifully simple yet bold blend of creamy, roasted flavors—perfect for effortless entertaining or an everyday treat! More reasons to love it:
- Ultra Creamy & Flavorful – The smooth cannellini beans blend into a velvety dip infused with roasted garlic and fresh rosemary.
- Naturally Healthy – Packed with protein, fiber, and heart-healthy olive oil, it’s a nutritious vegan choice without sacrificing flavor.
You’ll also love my burst cherry tomato pasta recipe.
Table of Contents
Recipe Ingredients
Simple ingredients create a sophisticated appetizer for any gathering.
White Bean Dip:
- Cannellini beans – Creamy and mild, these beans create a smooth and velvety dip.
- Extra virgin olive oil – Adds richness and enhances the flavors of the dip.
- Lemon juice – Brightens the dip with a fresh, citrusy touch.
- Fresh rosemary – Provides an earthy, aromatic depth.
- Sea salt – Enhances all the flavors.
- Black pepper – Adds a subtle warmth and spice.
- Water – Helps adjust the consistency to your preference.
Roasted Garlic & Tomatoes:
- Cherry tomatoes – Roasted until blistered, bringing a juicy, slightly caramelized sweetness.
- Garlic Clove (unpeeled garlic cloves) – Roasted for a mellow, buttery richness.
- Extra virgin olive oil – Helps the tomatoes and garlic roast to perfection.
- Sea salt – Balances and intensifies the flavors.
- Red pepper flakes (optional) – Adds a gentle heat for those who like a bit of spice.
- Balsamic vinegar (optional) – Deepens the flavor with a touch of tangy sweetness.
- Optional Topping: toasted pine nuts
See the recipe card for quantities.
Substitutions and Variations
- Beans: Swap cannellini beans with chickpeas or navy beans for a slightly firmer texture or butter beans for extra creaminess.
- Fresh Herbs: Replace rosemary with thyme or fresh basil for a different aromatic twist.
- Citrus: Use white wine vinegar instead of lemon juice for a more subtle tang.
- Spice: Add smoked paprika or cayenne for a smoky or spicy kick.
- Nuts: Substitute toasted pine nuts with chopped almonds or walnuts for a different crunch.
- Dairy Boost: Stir in a spoonful of Greek yogurt or Parmesan for extra richness.
- Toppings: Try roasted red peppers or sun-dried tomatoes instead of blistered tomatoes.
How To Make White Bean Dip
This is a step-by-step photo overview of the recipe; the full instructions are in the recipe card below.
Start by roasting the tomatoes on a sheet pan or oven-safe baking dish with olive oil and garlic- cook until the tomatoes are blistered. Add all the white bean dip ingredients to a high-powered blender or food processor and mix until smooth and creamy.
Spoon the tomatoes on top of the platter creamy white bean dip.
FAQ’s
Absolutely! Soak 1 cup of dried cannellini beans overnight, then cook until tender before blending. This gives an even creamier texture.
Yes, a high-speed blender works well. Add more water or olive oil for a smoother blend if using a regular blender.
Yes! White bean dip is naturally healthy, packed with plant-based protein, fiber, and heart-healthy fats from olive oil. It’s low in saturated fat and full of nutrients like iron, folate, and antioxidants from garlic and rosemary. Plus, it’s dairy-free, gluten-free, and can be made oil-free. A delicious and nutritious choice!
How To Store
- Refrigerator: Store the dip in an airtight container for up to 4 days. Stir before serving, as separation may occur.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and blend again for the best texture.
- Toppings: Store roasted tomatoes separately in an airtight container in the fridge for 2-3 days and reheat before serving.
- Serving Tip: If the dip thickens in the fridge, stir in a little olive oil or water to loosen it before serving.
My Pro Tip
Recipe Tips
- Roast Garlic and Tomatoes – Roasting enhances their natural sweetness and gives the dip incredible depth. Keep the garlic unpeeled to prevent burning.
- Blend Until Ultra Creamy – For the smoothest texture, process the dip for at least 1-2 minutes, adding water or olive oil as needed.
- Adjust Consistency – For a thicker spread, use less liquid; for a looser dip, add water, one tablespoon at a time, until silky.
- Use High-Quality Olive Oil – Since olive oil is a key ingredient, opt for a good extra virgin variety for the best taste.
- Garnish Right Before Serving—To keep the textures fresh, add blistered tomatoes, olive oil, and (optional) toasted pine nuts just before serving.
Serving Suggestions
It’s perfect with toasted bread, pita chips, crackers, raw veggies, or even as a spread on a Caprese sandwich, roasted veggie grain bowl or tomato and mozzarella bruschetta.
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White Bean Dip Recipe
Ingredients
For the White Bean Dip:
- 2 cans, 15 oz cannellini beans, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon water, as needed for consistency
For the Roasted Tomatoes Topping:
- 2 cups cherry tomatoes
- 3 cloves garlic, unpeeled
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon red pepper flakes, optional for heat
- 1 teaspoon balsamic vinegar
- 2 tablespoons toasted pinenuts, optional for crunch
Instructions
Roast the Garlic & Tomatoes
- Preheat oven to 400°F (200°C).
- Place cherry tomatoes and unpeeled garlic cloves on a baking sheet or small baking dish. Drizzle with olive oil, sprinkle with sea salt, balsamic vinegar, and add red pepper flakes if using. Toss to coat.
- Roast for 20-25 minutes, until the tomatoes blister and the garlic is soft. Let cool slightly, then squeeze the garlic cloves from their skins.
(Optional) Toast the Pine Nuts
- In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove from heat immediately to prevent burning.
Blend the White Bean Dip
- In a food processor, combine the cannellini beans, roasted garlic (peeled), olive oil, lemon juice, rosemary, sea salt, and black pepper.
- Blend until smooth, adding water 1 tablespoon at a time until you reach your desired consistency.
Assemble & Serve
- Transfer the dip to a serving bowl and make a small well in the center.
- Top with blistered tomatoes, a drizzle of extra virgin olive oil, extra balsamic vinear,- if desired, and an extra sprinkle of sea salt.
- If using, sprinkle toasted pine nuts on top for extra crunch.
- Serve with warm crusty bread, crostini, flatbread, pita chips, or fresh vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and easy to make!
Yay! So happy you loved this one!
This yummy white bean dip is always a hit, and everyone wants the recipe! I know you’ll love it!