Make this healthy white bean dip recipe with just a few minutes and minimal ingredients. I love to serve this dip with naan bread, cucumbers or celery.
Healthy White Bean Dip With Rosemary and Lemon
Making this healthy dip recipe is so easy. And it’s made with all natural, real ingredients. There are no preservatives or processed items.
Jump to Recipe
This dip is a crowd pleaser. While it may look like hummus, it tastes very different. Rosemary and lemon are always a happy combination and they bring a fresh flavor to this healthy appetizer.
Another favorite rosemary and lemon recipe of mine is this one for Rosemary & Lemon Shortbread. And you may also like this recipe for Layered Hummus Dip.
Tips for Making Healthy White Bean Dip
You can make this healthy white bean dip in the food processor or in a blender. If using a blender, I would suggest something powerful like a Vitamix.
This white bean dip is made using cannellini beans which are white navy beans. These beans give the dip a creamy texture that is different from hummus. And the rosemary and lemon give this a bright, fresh twist that pairs perfectly with so many different vegetables or crackers.
Because different brands of beans are salted to different degrees, you may have to adjust the amount of salt you add. I suggest starting with 1/2 tsp and adding more to taste. I used S&W brand cannellini beans for this recipe and the 1/2 tsp salt was perfect. And depending on what you serve your dip with, you may want to reduce the salt if you are serving with something salty, like crackers.
Now let’s talk about texture. Depending on how long you blend or mix your dip, you can achieve different textures. I like to have a little bit of a chunkier dip, so I pulse it in the food processor for about a minute. It is smooth, but still has some small bean pieces. But, if you prefer a smoother dip, just blend it a bit longer until you get your desired consistency.
What To Serve With White Bean Dip
I love to eat this healthy white bean dip with mini cucumbers. And really any vessel that gets that fresh flavorful dip in my mouth works. But, here are a few suggestions that we love:
- Carrots
- Cucumbers
- Celery
- Bell Peppers
- Jicama
- Pita Chips
- Crackers
- Naan Bread
- Baguette
- Crostinis
You get the idea. Anything that enhances the flavors of this dip works. If you are going to serve the dip with something salted, like chips or crostinis, you may want to reduce the amount of salt in the recipe a tad.
I also think this would be delicious as a base served with grilled white fish and arugula salad. But that’s a recipe for another day!
How To Store Homemade Cannellini Bean Dip
You can store this healthy white bean dip in an airtight container in the fridge for up to a week.
I like to make a batch on the weekend for snacking and to pack in the kids’ school lunches. I put a few pretzels and carrots with it and the kids love it.
Keep reading to get the full printable recipe and be sure to check out these 10 healthy recipes being shared by my friends!
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Best Avocado Toast With Egg Recipe // Inspiration For Moms
Lemon Blueberry Gluten Free Muffins // My 100 Year Old Home
Quinoa Edamame And Pea Salad // Craftberry Bush
A Healthy Main Course Salad with Shrimp // Most Lovely Things
How to Make Healthy Chicken Salad That’s Full of Flavor // Twelve On Main
Crunchy Kale Avocado Toast // Finding Lovely
“Mock” Garlic Mashed Potatoes // My Sweet Savannah
Healthy White Bean Dip
Equipment
- 1 food processor or blender
Ingredients
- 2 cans Cannelini Beans 15.5 oz cans
- zest of 1/2 lemon
- juice of 1/2 lemon
- 1 clove garlic minced
- 1/3 cup olive oil
- 1 tbsp fresh rosemary roughly chopped
- 1/2 tsp sea salt
- freshly cracked pepper
Instructions
- In the bowl of your food processor, place the beans, rosemary and juice and zest of 1/2 lemon.
- Pulse until roughly combined. Add olive oil, salt and pepper. Pulse again until you get your desired consistency. I like to have a bit of texture to my bean dip, but you can pulse it until smooth and creamy.
- Pour into a bowl and top with a sprig of fresh rosemary (optional) and freshly cracked pepper. You can also drizzle a bit of olive oil on top as I have here.
- Serve with naan bread, vegetables or a baguette.
Notes
Nutrition
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Juliet
Looks so good, Ashley. Pinned, printed and adding ingredients to my shopping list! xo