White Bean Garlic Dip with Crudité
This white bean garlic dip is smooth, bright, and deeply savory with just the right amount of lemon and olive oil. It blends up in minutes and pairs perfectly with crisp, colorful crudité for an easy snack, appetizer, or light meal.
Equipment
- Food processor or high-speed blender
- Microplane or garlic press
- Cutting board
- Chef’s knife
- Serving bowl
Ingredients
White Bean Garlic Dip:
- 1 15 oz can white beans (cannellini or great northern), drained and rinsed or ~ 1 cup from dried
- 2 cloves garlic adjust to taste
- 3 tablespoons olive oil plus more for drizzling
- 2 tablespoons fresh lemon juice
- 1 tablespoon tahini optional, for extra creaminess
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 tablespoons cold water to thin as needed, up to 4 tablespoons
Optional Add-Ons:
- 2 tablespoons nutritional yeast for a savory, slightly cheesy depth
- 1 tablespoon chopped fresh herbs parsley, dill, or chives
- Zest of ½ lemon
Crudité Options:
- Carrots peeled and cut into sticks
- Cucumber sliced or speared
- Radishes halved
- Celery sticks
- Bell peppers sliced
- Snap peas or green beans
Instructions
- Add the white beans, garlic, olive oil, lemon juice, tahini (if using), salt, and pepper to a food processor.
- Process until mostly smooth, scraping down the sides as needed.
- Add cold water, 1 tablespoon at a time, until the dip becomes silky and scoopable. You’re looking for hummus-level creaminess.
- Add nutritional yeast, herbs, and lemon zest if using. Blend again briefly to combine.
- Add more salt, lemon juice, or garlic depending on your preference.
- Spoon into a shallow bowl, swirl the top, and drizzle with olive oil. Finish with cracked pepper and herbs if you have them.
- Arrange your chopped vegetables around the dip and serve immediately.
Notes
If your garlic is very strong, start with 1 clove and build up.
For a mellow, slightly sweet garlic flavor, use roasted garlic instead of raw.
Chill for 30 minutes if you want it thicker and more spreadable.
This also works as a sandwich spread or grain bowl base.
Keeps in the fridge for up to 4 days in an airtight container.
For a mellow, slightly sweet garlic flavor, use roasted garlic instead of raw.
Chill for 30 minutes if you want it thicker and more spreadable.
This also works as a sandwich spread or grain bowl base.
Keeps in the fridge for up to 4 days in an airtight container.