This white bean dip is so smooth and creamy and only takes about 15 minutes to make. White cannellini beans are blended with roasted garlic, olive oil, and lemon juice to make the perfect dip or spread.
This dip is perfect for serving with homemade tortilla chips, my flatbread crackers, or as a spread on these naan breads, or a spread for these halloumi bruschetta. You can also try my hot spinach dip and my green pea hummus to make an incredible appetiser board. Or add these dips to a cheeseboard for a party.
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⭐️ Why this recipe works
- Healthy and nutritious: Packed with fiber and protein from cannellini beans.
- Versatile: Perfect as an appetizer, snack, or party food.
- Easy to make: Simple steps with a creamy, flavorful result.
- Customizable: Offers various substitutions and variations.
🧾 Ingredients overview
- Cannellini beans: The base of the dip, providing a creamy texture and mild flavor.
- Olive oil: Adds richness and smoothness to the dip.
- Lemon juice: Brings brightness and acidity, balancing the flavors.
- Roasted garlic (optional): Offers a sweet, caramelized depth.
- Pancetta: Adds a crispy, savory element (optional for vegetarian versions).
- Hazelnuts & pine nuts: Toasted for crunchy texture and nutty taste.
- Rosemary: Fresh herb for aromatic garnish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
White bean dip recipe step-by-step
- Optional garlic roasting: Preheat your oven to 400°F (200°C). Slice off the top of a garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes. Allow cooling.
- Prep beans: Drain and rinse a 400g tin of cannellini beans for a smoother dip.
- Blend: In a food processor, blend the beans, ¼ cup boiling water, and roasted garlic (optional) until starting to smooth. Add ¼ cup olive oil and the juice of one lemon, blending until creamy. Adjust thickness with additional water if necessary.
- Pancetta and nuts: Cook 2 tablespoons pancetta in a skillet until crispy; set aside on paper towels. Toast 1 tablespoon each of hazelnuts and pine nuts in the same skillet; combine with pancetta.
- Assemble: Transfer the dip to a serving bowl or plate. Top with pancetta, nuts, and 1 teaspoon chopped rosemary.
- Serve: Enjoy your white bean dip with a selection of bread, crackers, tortilla chips, or vegetables.
- Pro tip: Drizzle with olive oil and a dash of black pepper before serving for an extra flavor boost.
📖 Substitutions and variations
- Vegan: Skip pancetta or use a plant-based alternative.
- Nuts: Swap hazelnuts or pine nuts for almonds or walnuts.
- Beans: Try with chickpeas or navy beans for a different taste.
- Herbs: Rosemary can be replaced with thyme or basil for variation.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Creaminess: Adjust the olive oil and water to achieve your desired dip consistency.
- Flavor: Let the dip rest for an hour before serving to enhance flavors.
- Roasting Garlic: Don’t skip this step if possible; it adds a rich, complex flavor.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container, lasts up to 3 days.
- Freezer: Not recommended; texture may change upon thawing.
❓Recipe FAQ's
Yes, flavors meld and enhance overnight.
Canned beans are the preferred choice for this white bean dip recipe due to their convenience and ease of use. Unlike dried beans, canned beans do not require soaking or extended cooking times, which significantly speeds up the preparation process. Plus, canned beans still deliver all the flavor and nutritional benefits needed for a tasty and healthy dip.
Add more olive oil or a splash of water while blending.
What to serve with this white bean dip:
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Tuscan Roasted Garlic and White Bean Dip
Ingredients
- 14 ounce (401 g) can cannellini beans, drained
- ¼ cup (54 g) olive oil
- ¼ cup (62.5 g) boiling water
- juice of 1 lemon
- 1 (1) head of roasted garlic, optional
For topping the dip
- 2 tablespoons Pancetta
- 1 tablespoon hazelnuts, toasted and chopped
- 1 tablespoon Pinenuts
- 1 teaspoon rosemary, chopped
Instructions
- Roast the Garlic (Optional): If you choose to include roasted garlic, start by roasting the garlic in the oven.
- Prepare the Dip: In a food processor, combine the roasted garlic (if using), cannellini beans, and boiling water. Process until the mixture begins to smooth out. Incorporate the lemon juice and olive oil, continuing to blend until the dip reaches a smooth and creamy consistency. If the dip appears too thick, gradually add more boiling water until you achieve the desired texture.
- Cook the Pancetta: Heat a skillet over medium heat and cook the pancetta until it is crispy. Once done, transfer the pancetta to a plate lined with kitchen paper to drain the excess oil.
- Toast the Nuts: In the same skillet, add the hazelnuts and pine nuts, cooking them until they are golden and aromatic. Transfer the nuts to the same plate as the pancetta to remove any excess oil.
- Assemble the Dip: Transfer the prepared bean dip into a serving bowl or plate. Sprinkle the crispy pancetta, toasted nuts, and chopped rosemary evenly over the top.
Notes
- Roasting Garlic: If you're new to roasting garlic, slice the top off the head of garlic, drizzle with a little olive oil, wrap in foil, and bake at 200°C (400°F) for about 30-35 minutes or until soft and golden.
- Dip Consistency: Adjusting the consistency of the dip is key. Start with the recommended amount of boiling water, and add more sparingly to reach your preferred thickness.
- Serving Suggestion: This dip pairs wonderfully with crusty bread, crackers, or vegetable sticks for a delightful appetizer or snack.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
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