This Lemon and Herb White Bean Dip is bright and tasty! Made with creamy white beans, zesty lemon, and fresh herbs, it’s perfect for snacking or spreading on toast.
Once you try it, you might find yourself dreaming about it! I love pairing it with crunchy veggies or crackers for a fun snack. Trust me, it’s a crowd-pleaser! 😊
Key Ingredients & Substitutions
White Beans: Cannellini or navy beans work great for this dip. You can swap them for great northern beans or even chickpeas if you need a different flavor or texture.
Lemon Juice and Zest: Fresh is best! However, if you don’t have fresh lemons, bottled lemon juice can be a substitute. Just use a little less, as bottled juice can be stronger.
Olive Oil: Extra virgin olive oil adds richness. If you’re looking for a lighter option, you can use avocado oil instead, which has a mild flavor too.
Fresh Herbs: Dill and parsley are my favorites here. If you can’t find fresh dill, try substituting with fresh basil or cilantro for a different flavor profile!
Garlic: Fresh garlic is best for the dip’s flavor, but in a pinch, garlic powder can work. Use about 1/4 teaspoon of garlic powder for a milder taste.
How Do I Achieve a Creamy Texture When Blending the Dip?
The key to a smooth and creamy white bean dip is all in the blending technique. Start by blending your beans and liquids first to get them combined. Here’s how to perfect the texture:
- Pulse the beans, lemon juice, zest, garlic, and cumin to start. This breaks down the beans.
- While the processor is running, slowly drizzle in olive oil. This emulsifies and creates a creamy base.
- Don’t rush. Give it time to blend and add more oil if you prefer a looser texture.
- Scrape down the sides of the bowl to ensure everything is evenly mixed.
How to Make Lemon and Herb White Bean Dip
Ingredients You’ll Need:
For the Dip:
- 1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tbsp lemon zest
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 tbsp fresh dill, chopped (plus whole sprigs for garnish)
- 2 tbsp fresh parsley, chopped
- 1/2 tsp ground cumin
- 1/4 tsp crushed red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
For Serving:
- Fresh vegetables (carrots and cucumber slices)
- Pita bread or flatbread, toasted and cut into triangles
How Much Time Will You Need?
This delicious Lemon and Herb White Bean Dip can be made in about 15 minutes! It’s quick to prep, and you can serve it right away or let it chill for a little extra flavor.
Step-by-Step Instructions:
1. Blend the Base:
In a food processor, combine the drained white beans, fresh lemon juice, lemon zest, minced garlic, and ground cumin. Pulse it a few times to start blending everything together smoothly.
2. Add the Olive Oil:
With the food processor running, slowly drizzle in the olive oil. Keep blending until the mixture is nice and creamy. If you need to, stop and scrape down the sides of the bowl to make sure everything is mixed well.
3. Mix in the Herbs:
Add the chopped dill, parsley, salt, pepper, and the crushed red pepper flakes (if you’re using them). Pulse a few more times until the herbs are evenly incorporated throughout the dip.
4. Taste and Adjust:
Take a little taste of the dip and adjust the seasoning if needed. You can add a bit more salt, pepper, or lemon juice to suit your preference!
5. Serve It Up:
Transfer the dip to a serving bowl. Use the back of a spoon to create a fun swirl on top, making it look pretty.
6. Drizzle and Garnish:
Drizzle a little extra olive oil over the top. Then, sprinkle with some more chopped herbs and a few crushed red pepper flakes to make it look even more appealing.
7. Enjoy with Fresh Veggies and Pita:
Serve the dip with fresh vegetable sticks (like carrots and cucumber slices) on one side and toasted pita or flatbread triangles on the other. It’s great for sharing!
8. Optional Garnish:
If you’d like, you can also garnish your serving platter with lemon wedges and some sprigs of fresh herbs for a pop of color and freshness.
Enjoy your vibrant, creamy, and herbaceous Lemon and Herb White Bean Dip!
Can I Use Canned Beans for This Recipe?
Absolutely! Canned white beans like cannellini or navy beans are perfect for this dip. Just make sure to drain and rinse them well to remove excess sodium and any canning liquid.
What If I Don’t Have Fresh Herbs?
No worries! You can use dried herbs instead, but start with about one-third of the amount called for. Dried herbs are more concentrated, so you may want to adjust based on your taste preference.
How to Store Leftover Dip?
Store any leftover dip in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again, as it may thicken slightly when chilled.
Can I Make This Dip Spicier?
Definitely! If you like a bit of heat, consider adding more crushed red pepper flakes, or even a dash of hot sauce or cayenne pepper to give it an extra kick!
