Garlic & Herb White Bean Dip

Name: Creamy White Bean Dip
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 can (15 oz) cannellini beans, drained and rinsed; 2 tbsp extra virgin olive oil; 2 cloves garlic, smashed; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 1/4 tsp red pepper flakes; the zest and juice of 1 lemon; 1 tsp ice water; Kosher salt, to taste

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Creamy, Flavorful, and Packed with Nutrition

If you’re looking to elevate your snack game, this garlic and herb white bean dip is the perfect solution. It’s bold, creamy, and made with simple ingredients you likely have on hand—but don’t let the simplicity fool you. This dip delivers big on flavor and satisfaction. Whether you’re prepping a spread for a party, packing a lunch, or just treating yourself to something better than a store-bought tub, this recipe checks all the boxes.

And unlike heavier, dairy-laden dips, this one is built on the wholesome foundation of cannellini beans—a pantry staple with real nutritional value.

Why White Beans Deserve a Place at Your Table

Cannellini beans are more than just a filler—they’re a nutrient powerhouse. Here’s why they’re the perfect base for a dip:

Rich in Fiber: Just one cup of white beans offers about 10–12 grams of fiber, which supports digestion and helps keep you full.
High in Protein: A plant-based protein that actually satisfies—perfect for snacking, without the crash.
Packed with Minerals: They’re a good source of iron, magnesium, potassium, and folate—important for energy, heart health, and more.
Low in Fat: Naturally creamy and satisfying, without added oils or dairy.

This dip gives you all that nutrition in a form that feels indulgent and comforting.

🧡 Why You’ll Love This Dip

Quick and Easy: No fancy tools, no complicated steps—just simmer, blend, and enjoy.
Customizable: Add roasted red peppers, swap in fresh herbs, or adjust the spice level to your taste.
Versatile: Works just as well on a toasted baguette as it does with crisp vegetables.
Delicious Warm or Cold: Serve it fresh out of the blender or chill it in the fridge—it holds up beautifully either way.

Serving Suggestions

Dip It: With crunchy cucumber, bell peppers, carrots, or radishes.
Scoop It: With warm pita, naan, or rustic bread.
Spread It: On sandwiches, wraps, or crostini.
Top it: On baked potatoes, grain bowls, or grilled chicken.
Garnish It: With extra infused oil, lemon zest, chopped parsley, or a dash of paprika.

Storage & Make-Ahead Tips

If you happen to have leftovers (though that’s rare), here’s how to store them right:

Refrigerator: Store in an airtight container for up to a week.
Re-blend or stir before serving again—add a splash of water or a drizzle of olive oil if it thickens too much.
Make Ahead: You can prep the infused oil in advance and keep it refrigerated for up to a week—perfect for faster assembly.

Creamy White Bean Dip

Most dips are rushed. This one isn’t. It starts by gently simmering garlic, oregano, thyme, and red pepper flakes in olive oil over low heat for 10 minutes. That process pulls the aromatic oils from the herbs without burning them and softens the garlic until it’s mellow and sweet.

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Prep Time 5

Cook Time 10

Course Appetizers, snacks

Ingredients

1 can (15 oz) cannellini beans, drained and rinsed
2 tbsp extra virgin olive oil
2 cloves garlic, smashed
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp red pepper flakes
the zest and juice of 1 lemon
1 tsp ice water
Kosher salt, to taste

Instructions

In a small pan, combine olive oil, smashed garlic cloves, oregano, thyme, and red pepper flakes. Place over very low heat and simmer gently for 10 minutes, stirring occasionally. You want the garlic golden and the oil fragrant—not hot enough to fry or brown the herbs.
Remove the pan from heat and carefully strain the infused oil into a bowl, discarding the solids. Let it cool slightly.
In a food processor or blender, add:
The drained beans
Lemon juice and zest
1 tsp ice water
Pulse a few times to begin breaking it down.
Then, while blending, add the infused oil 1 teaspoon at a time, alternating with small splashes of ice water as needed. Stop and taste often—you’re aiming for a silky, spreadable texture and balanced flavor.
Add kosher salt to taste. Blend one last time until smooth and fluffy. If desired, garnish with a drizzle of any leftover infused oil.

Serving Ideas

Serve with warm pita, crostini, or flatbread
Spoon into a mezze board with olives and cheese
Use as a sandwich spread or a bed for grilled vegetables
Pair with crudité for a vibrant appetizer

Final Thoughts

This dip proves that slowing down—even just 10 minutes—can transform your cooking. The infused oil is the star, giving the beans a deep, savory foundation without overpowering. It’s simple, refined, and endlessly versatile.
If you have any of that infused oil left over, drizzle it on roasted veggies, mix it into salad dressing, or swirl it onto soups. Nothing goes to waste, and everything tastes better.

Keyword healthy dips

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