Introduction: White Bean Dip

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This white bean dip is so easy to make and always turns out perfect! I cheat a bit and fry the garlic instead of roasting it to save a little time - you'll see what I mean! Frying the garlic also infuses the olive oil with the garlic flavor and whatever dried herbs you choose to use, which makes it extra yummy.

The main flavors of this white bean dip are garlic, rosemary and lemon - though you can change it up if you like!

  • 1 15 oz can cannellini beans, drained and rinsed
  • 3 tablespoons olive oil
  • 3 cloves garlic, sliced thinly
  • juice of half a fresh lemon
  • pinch of dried rosemary
  • salt to taste
  1. Drain and rinse the beans and set them aside.
  2. Peel the garlic and cut it into thin slices
  3. Heat the 3 tablespoons of olive oil in a small pan over medium heat until it shimmers
  4. Add the sliced garlic and a generous pinch of rosemary to the olive oil, shaking the pan and frying it until the garlic is golden brown. Take it off the heat when it gets close - it will keep frying a little while after it is removed.
  5. Add the beans and the olive oil mixture to a food processor. Add a pinch of salt and squeeze half a lemon in as well!
  6. Process on low for a couple minutes until nice and smooth - you might need to scrape down the sides a couple times.
  7. Check for seasonings and serve!
This white bean dip is great at room temperature and cold from the fridge as well! It goes well with pita bread and crackers - even makes a nice veggie dip because it's so garlicky.

I've even spread it on bread when making a sandwich. :D