White Bean Dip Recipe

A bowl of white bean dip topped with olives and fresh herbs with fresh fruit in the background.

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An easy 20-minute garlicky white bean dip topped with a fragrant spiced olive and rosemary topping.

Prep Time15

Cook Time5

Total Time20

Servings: servings

Calories: 249kcal

Author: Karishma Pradhan

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

For the dip:

1 (15-ounce) can cannellini beans very well drained | you can 1 ½ cups homemade cannellini beans too!
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

Inspired by Giada De Laurentiis' recipe from Everyday Italian. My favorite way to enjoy this is as a dip, with fresh veggies like carrot or celery sticks and pita chips.

* 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!

Storage: Leftovers can be stored in an airtight container in the fridge for 3 - 5 days.

Nutrition