This satisfying white bean dip recipe features garlicky white beans processed until smooth and creamy topped with a delicious mixture of rosemary-chili spiced olives. I love this as a snack to enjoy throughout the week or a quick last-minute appetizer for guests! It also happens to be vegan, so it's a great option for those with dietary restrictions!

I've talked about this before in my shrimp cacciatore post, but I grew up cooking many of Giada De Laurentiis' recipes. One such recipe was her white bean dip with rosemary and crispy pita chips.
Her dip was a staple in our house, as it came together in just a few minutes! I loved the play on hummus with cannellini beans instead of chickpeas pulsed together with the usual suspects: olive oil, garlic, and lemon juice. It's a little more "Italian-inspired" than, say, my butter bean hummus.
Why You'll Love This
I've been looking for some good snack options after returning from the gym, and I figured it'd be fun to develop my own take on a white bean dip. I'm SO excited to share it with you!
Here's why you'll love it:
- It's fast. It's ready in just about 15 minutes.
- It's pantry-friendly. You likely have most (if not all) of these ingredients in your pantry.
- It's delicious. White bean dip is great on its own, but adding a homemade spiced olive topping featuring spicy red chili flakes, orange peel, and rosemary is *chef's kiss*!
Ingredient Notes

- Cannellini beans: You can use canned or homemade white beans! Either way, make sure it's well-drained as too much liquid can create a runny consistency. Great northern beans or navy beans will also work.
- Olives: I like the saltiness of Kalamata olives because they offset the creaminess of the beans, but I've also used Castelvetrano with success. If you use a milder olive, you may need to add a bit of salt to the topping.
- Miso paste (optional): Though this is an optional ingredient, I do recommend it as it rounds out the dip nicely, adding a nice umami flavor.
For a full list of ingredient amounts and their quantities, refer to the recipe card.
How to Make This Recipe

Step 1: In a small saucepan, set olive oil over medium-low heat. Once hot, add the olives, orange peels, and rosemary. Cook until everything is warmed through, about 3 minutes.
When done, the orange peels should crisp and curl slightly, and the oil will smell very aromatic. Transfer to a heatproof bowl and set aside to cool while you prepare the dip.

Step 2: In the bowl of a food processor, combine drained beans, garlic, parsley, miso (if using), lemon juice, and olive oil.
Pulse a few times in 2 - 3 second intervals until everything is nicely broken up.
TIP: This step ensures that the garlic and herbs are fully broken down so you don't get any large pieces.
TIP: You can use a high-speed blender here too, but you'll want to be careful about over-blending for optimal texture!

Step 3: Run the food processor in 10-second intervals until the texture reaches your desired consistency. Season with salt and pepper.

Step 4: Transfer dip to a bowl, and drizzle the spiced olives and oil over the top. Garnish with fresh parsley, and enjoy! Leftovers can be stored in an airtight container in the fridge for 3 - 5 days.
Serving Suggestions
- As a dip: My favorite way to enjoy this is as a dip with fresh veggies like carrots or celery sticks and pita chips.
- In a Mediterranean bowl: Make your own "Cava"-style bowl with my Instant pot farro, roasted chickpeas, maple balsamic brussels sprouts, and a dollop of this dip!
- As a spread: This is a great spread for sandwiches, too, like in my vegetarian gyros. I spread the bean dip on the bread, and then layer with the olives and the rest of my toppings.
Expert Tips

- Choose your oil wisely: In testing, I preferred the combination of a slightly stronger, bitter olive oil paired with the creamy, garlicky dip. However, if you're sensitive to bitterness (or making this with kids), I recommend a mild olive oil!
- Play around with spices: In addition to chili flakes, try adding some cumin seeds or fennel seeds for something a little different!
- Hold back on liquid: Depending on your beans, you may need more or less liquid. I always recommend starting with less lemon juice and oil and adjusting as needed!
Recipe FAQs
Yes, you can use lemon peels too! The result will be very slightly less fruity, but it's still a great combination.
For a pretty red hue, make sure to use very fresh red pepper flakes! You can also add a pinch of mild Turkish chili flakes for more color.
Miso paste adds a savory, umami flavor that helps balance the dip! However, it's optional and it'll still be great without it.
I highly recommend trying this recipe with the oil, but if you're running short on time, it's still tasty without the topping! Just be sure to add a drizzle of olive oil before serving.
Yes, you can make the dip and spiced olives 1 day ahead of time and store in the refrigerator in separate airtight containers. Just before serving, bring to room temperature, combine, and serve.

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Happy eating! Love, KarishmaGarlicky White Bean Dip
Equipment
- Food processor, or high-speed blender*
Ingredients
For the spiced olive topping:
- 1 orange
- 2 tablespoons extra-virgin olive oil
- ⅓ cup Kalamata olives, drained and roughly chopped
- 1 sprig fresh rosemary
- ¼ teaspoon red pepper flakes
- 1 (15-ounce) can cannellini beans, very well drained | you can 1 ½ cups homemade cannellini beans too!
For the dip:
- 1 - 2 cloves garlic, peeled | use 1 for a milder version and 2 for a strong garlic flavor
- ¼ cup parsley, finely chopped and divided
- 1 tablespoon white miso paste**, optional
- 2 tablespoons freshly squeezed lemon juice, plus more as needed
- 2 tablespoons extra-virgin olive oil, plus more as needed
- Salt and pepper
Instructions
- Make the spiced olive topping: Using a vegetable peeler, peel 4 (1-inch) strips of orange peel from 1 orange, avoiding the bitter white pith. Cut 1 sprig fresh rosemary in half. Set a small saucepan over medium-low heat and add 2 tablespoons extra-virgin olive oil with 1 of the orange peel strips. Once the orange peel begins sizzling, add ⅓ cup Kalamata olives and the rosemary.Cook, stirring occasionally, until the olives are warmed through, the orange peels have crisped and curled up, and the oil is aromatic. Remove from the heat, and immediately stir in ¼ teaspoon red pepper flakes. Transfer to a small heatproof bowl and allow to cool to room temperature while you prepare the dip.
- Make the dip: In the bowl of a food processor, combine 1 (15-ounce) can cannellini beans, 1 - 2 cloves garlic, 2 tablespoons of parsley, 1 tablespoon white miso paste** (if using), 2 tablespoons freshly squeezed lemon juice, and 2 tablespoons extra-virgin olive oil. Pulse 5 - 6 times until everything breaks down into a very chunky puree and there are no large chunks of garlic remaining. Then run in 10-second intervals until the dip is smooth and creamy. If the dip is too thick, you can add an additional tablespoon of lemon juice or olive oil as desired. Taste, and season with salt and pepper.
- Serve: Transfer dip to a shallow bowl and make a divot in the center. Spoon the topping into the divot, top with the remaining 2 tablespoons parsley, serve, and enjoy!
Notes
- * A blender can be used instead of a food processor, but don't go overboard with the blending or the consistency might get too runny.
- **Miso paste adds a savory, umami flavor that helps balance the dip! However, it's optional and it'll still be great without it.
- Choose your oil wisely: In testing, I preferred the combination of a slightly stronger, bitter olive oil paired with the creamy, garlicky dip. However, if you're sensitive to bitterness (or making this with kids), I recommend a mild olive oil!
- Hold back on liquid: Depending on your beans, you may need more or less liquid. I always recommend starting with less lemon juice and oil and adjusting as needed!
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Karishma
Owner's Review: This is a delicious snack for a party or to enjoy throughout the week. I love the spiced olive orange topping!