Easy White Bean Dip
This Easy White Bean Dip is one of my family’s favorite healthy snacks. This white bean dip recipe is vegan and made with just a few ingredients that you likely have on hand in your kitchen.
It’s healthy snacking time! Between me and the kids, it’s pretty much always snack time in my house. I can’t even tell you how many times during the day I hear the words, “Mom, I’m hungry!” And you know what? I’m just as bad as the little ones. I think they’ve inherited my metabolism because I am always hungry and reach for a snack every couple of hours.
This white bean dip is one of our favorite snacks. It has protein, fiber and healthy fats to fill us up. I am always amazed at how much my kids love this dip. It’s the best way to get them to eat their veggies, and one of our favorite kids lunch ideas. Give the kids some dip and the veggies will disappear!
I often make a double batch of this white bean dip, using one can of cannellini beans and one can of chickpeas. Using half chickpeas gives this dip a thicker, more hummus-like texture. When you make it with only cannellini beans it is incredibly smooth and creamy.
You can serve this cannellini bean dip with vegetables or whole wheat pita bread. This white bean spread is also delicious as a sandwich spread or spread on crackers. If you need a quick appetizer for entertaining, this dip is perfect!
How to Make this White Bean Dip Recipe
The ingredient list for this easy white bean dip is short and simple. You’ll need cannellini beans, garlic, olive oil, lemon juice, salt, cayenne, and black pepper. If you don’t have cannellini beans, you can substitute any other white beans.
You’ll add the ingredients all at once to your food processor (or blender), process, and that’s it!
If the dip is too thick, you can thin it out by blending in a tablespoon of water. You might need to do this if you use chickpeas in your dip, since the chickpeas process into a thicker consistency than cannellini beans.
How to Store White Bean Dip
You can serve this healthy bean dip immediately or store it in your refrigerator for up to 3 days. Store the dip in a container with an airtight lid.
To save time later, you can portion your homemade white bean dip out into individual servings, using small storage containers. You can see how I do this as part of my meal prep process and get healthy snack ideas here. I also try to meal prep veggies so we are more likely to grab healthy veggies and dip when we need a quick snack.
Easy White Bean Dip
- 15 ounce can cannellini beans rinsed and drained, or other white beans
- 1 small clove garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- pinch of cayenne pepper
- black pepper to taste
- Place all ingredients in the bowl of a food processor and process until smooth. Taste and adjust seasonings as desired. Add 1 tablespoon of water if necessary to reach desired consistency.
- Bean dip can be served immediately, or stored for up to 3 days in the refrigerator.
- The recipe can be doubled. When I double this recipe, I usually use 1 can of cannellini beans and 1 can of chickpeas.
- Store white bean dip in a covered container in the refrigerator for up to 3 days.
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