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White bean dips arranged in a wooden tray with crackers and veggies for dipping.

White Bean Dip (Three Easy Variations)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 19 reviews
  • Author: Leanne
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: Serves 4-6
  • Category: Appetizers
  • Method: Food Processor
  • Cuisine: American


White Bean Dip is a quick and easy appetizer that requires just a few ingredients and five minutes prep time! It’s thick and creamy, and with three different variations included in the recipe, there’s something for everyone at your holiday or game day party!


For the base:

  • 1 can (540 mL) no salt added white kidney beans (or cannellini beans), drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 1/2 teaspoon kosher salt
  • Pinch of ground black pepper

Lemon rosemary variation:

  • 1 lemon, juiced
  • 1 tablespoon fresh rosemary

Jalapeño lime variation:

  • 1 lime, juiced
  • 1 jalapeño pepper, seeded and chopped

Garlic herb variation:

  • 2 tablespoons white wine vinegar
  • 2 teaspoons dried herbs de Provence or Italian seasoning
  • 2 cloves garlic (in addition to the garlic in the base)


  1. In a food processor bowl, add the beans, oil, garlic, salt and pepper. Process on high until a thick paste forms.
  2. Add in the ingredients for the variation you’re making and process on high until creamy. You may need to stop and scrape down the sides a few times.
  3. Scoop into a bowl and serve with veggies, crackers or bread, or refrigerate until ready to serve.
  4. Store any leftover dip covered in the refrigerator and enjoy within 3-4 days.


  1. Both the lemon rosemary and jalapeño lime dips are naturally dairy-free and vegan. To ensure the garlic herb dip is as well, make sure you’re using a vegan white wine vinegar.
  2. I like to add a drizzle of oil on top of the dips and garnish with some savoury granola, but this is totally optional.
  3. If you’d like to serve these dips warm, just place them in an oven safe dish and bake on 350F for 10-15 minutes, or until heated through. Serve immediately.
  4. While the cold dip will last in the refrigerator for 3-4 days, once baked, the dip should be enjoyed right away. It loses some of its creamy texture once it’s baked and cooled, so I don’t recommend keeping leftover dip that has been warmed.
  5. I like to use no salt added beans in these recipes so I can better control the salt content. If you’re using beans with added salt, you may wish to reduce the amount of salt you add to the dips.
  6. Feel free to season these dips to suite your own taste. For instance, if you like your dips more salty, peppery or garlicky, just add more. The same goes for the other ingredients like herbs, jalapeño and lemon. Add more or less to suite your taste.