White Bean Dip with Spiced Olives Recipe

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!

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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.

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, pita chips, and Greek tzatziki.
• In a Mediterranean bowl: Make your own “Cava“-style bowl with my Instant pot farro, roasted chickpeas (or chicken shawarma), 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