White Bean Dip with Fresh Herbs

By • April 17, 2013 14 Comments

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Author Notes: The perfect celebration of fresh herbs, this dip is wonderful with crostini, pita, radish slices, or even wrapped up in kale or romaine leaves. Serve with an extra drizzle of nice, fruity olive oil.Gena Hamshaw

Serves 4

  • 2 cups cooked white beans
  • 1 clove garlic, minced
  • 4 tablespoons extra-virgin olive oil, divided into 1 tablespoon and 3 tablespoons
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons fresh thyme
  • 1 teaspoon sea salt (or to taste)
  • Black pepper, to taste
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons fresh parsley
  1. In a medium-sized pan, heat the garlic in 1 tablespoon olive oil. Cook for two minutes, and then add the white beans, rosemary, and thyme. Sautee for another 4 to 5 minutes, or until garlic is soft and fragrant.
  2. Transfer the beans to a food processor. Add the salt, pepper, lemon, and remaining olive oil. Process on high, stopping every now and then to scrape the bowl down, until mixture is totally creamy and smooth.
  3. Pulse in the fresh parsley. Serve with an extra drizzle of olive oil.

More Great Recipes: Beans & Legumes|Appetizers|Condiments|Side Dishes|Snacks

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Comments (14) Questions (1)


about 1 month ago Jessica Mayes

Is this served cold or warm?


about 1 month ago Lourdes

how long would this keep in the fridge after making?


5 months ago batbean

This is *insanely* good. I got away with canned beans & dried thyme/rosemary and it's still disappearing faster than I can make it! Now I must hunt for some good bread...


about 1 month ago saramarsh

How many cans of white beans? And were they Great Northern or Cannellini?
Thanks in advance!


6 months ago Regine

Really good. But next time I may cut the salt to half and then increase amount after tasting it. Easy to make and very tasty.


7 months ago L Kaylor

Tried this recipe to dupe Felidia's NYC delishious cannellini spread. She drizzles pesto over hers garnished with a few whole beans, so making this I left out the rosemary and used a smidge of freshly dried Italian parsley. Topped with the pesto it is divine! just like Lydia Bastianich serves in a small round shallow old word dish.


8 months ago CA Dog Lvr

I made this for an open house style Christmas this year so our vegan friends would have a snack to nosh on-it was a big hit! I could have made a double batch and still not had enough! Thanks!


over 1 year ago laurenlocally

Lauren is Food52's VP of Sales.

If you were serving this on a crostini (like I am tonight!), would you heat up the dip with the toast or just smear it on warm, crusty bread?


almost 2 years ago Regine

Yummy I must make this. But I may buy canned white beans and rinse them several times prior to using, rather than boiling them myself.


about 2 years ago MamaCanela

I did not have any fresh rosemary so I used dry. Fresh parsley and lemon thyme from my garden. No lemon so I used lime. Nice healthy snack with jicama sticks.


over 2 years ago Chris Nelson

I made this recipe after work. I bought the herbs at the farmer's market for $1/bunch, organic! The beans were soaked overnight and cooked for close to an hour. The final product looked just like the picture above and it was delicious! Thanks for the recipe!


over 2 years ago Frances Peets

Looks great but can you add garlic raw to save on time? Thanks


over 2 years ago KristiW

Frances, I've used a similar recipe but without heating it up first and it turns out great. Cannellini beans, evoo, lemon juice, salt. I also use a little curry powder and pinch of cayenne for variety. I am interested to see how much more infused the flavors are with this recipe.


over 2 years ago Gena Hamshaw

Definitely! As Kristi says, you can simply process all of the ingredients.