White Bean Dip Recipe

creamy white bean dip on a serving plate with the blistered roasted tomatoes on top on a pink background.

5 from 3 votes

This creamy white bean dip is a simple yet flavorful appetizer, perfect for gatherings or a cozy snack. The combination of roasted garlic, fresh rosemary, and blistered tomatoes creates a rich and savory bite. Dip with crostini, focaccia, or flat bread.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer

Cuisine: Italian

Keyword: bean dip

Servings: servings

Author: Elena Davis

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.

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