This creamy, rustic White Bean Dip features the flavors of roasted garlic, herbs and lemon. Pair this vegan dip with tortilla chips, crackers, fresh veggies and more for a delicious and satisfying appetizer or snack.
♪ I put my hand upon that chip...
then I dip and dip and dip. ♫
So, it went from me not remembering the song, "Da Dip," even existed to me not being able to stop singing it.
I've come to the conclusion that I should not ask my husband for writing inspiration unless I want to have obscure one-hit wonders from the 1990s stuck in my head.
Not only did he sing it himself, but he also played it on YouTube for me and both of our daughters...all because I said I didn't remember it.
Next time, I think I will just nod in agreement. 😉
Anyway, "da dip" we are going to be focusing on for the remainder of this post has nothing to do with the 90s and everything to do with FLAVOR.
Not to be confused with Flavor Flav, of course. 🙂
The flavor I am referring to is the combination of sweet roasted garlic and buttery cannellini beans complemented by earthy parsley, robust rosemary and the freshness of lemon.
Well, that was a mouthful!
Speaking of mouthfuls, I'm sure you could go for a mouthful of this creamy dip right about now, so let's get to it!
It all starts with some roasted garlic.
How to Roast Garlic
To roast garlic, first preheat your oven to 400° F.
Cut approximately ½ inch of the top of the bulb of garlic to expose the cloves inside.
Peel away any loose papery layers.
Place the garlic bulb on a piece of foil and drizzle olive oil onto the exposed cloves. Season with salt and pepper.
Pull up the sides of the foil to seal up the garlic bulb package.
Place the garlic packet in a baking dish or on a baking sheet and roast in the oven for 35 minutes.
Remove from the oven and allow garlic to cool for about 10 minutes before handling.
How to Make This White Bean Dip Recipe with Roasted Garlic
To make the dip, add cannellini beans, lemon juice, lemon zest, parsley, rosemary, salt and pepper to the bowl of a food processor.
Carefully squeeze out the garlic cloves into the food processor, reserving 3-5 cloves for garnish.
Blend until smooth and creamy on high speed, and add the olive oil through the feed tube as the mixture is blending.
You will need to stop periodically to scrape down the sides of the bowl.
Transfer to a serving dish and garnish with reserved garlic cloves and additional black pepper and lemon zest, if desired.
The dip may be enjoyed right away or refrigerated for 1-2 hours to further infuse the flavors.
Storing the Dip
The dip can be stored in an airtight container in the refrigerator for up to 3 days.
If you like this recipe, try this white bean hummus next.
Roasted Garlic White Bean Dip
Ingredients
FOR THE ROASTED GARLIC
- 1 bulb garlic, medium in size
- 2 teaspoon extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
FOR THE DIP
- 1 (15 oz.) can cannellini beans (drained and rinsed)
- 2 tablespoon freshly squeezed lemon juice
- ¼ teaspoon lemon zest (plus more for garnish, if desired)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon finely chopped fresh rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper (plus more for garnish, if desired)
- 1 tablespoon extra virgin olive oil
Instructions
FOR THE ROASTED GARLIC
- Preheat oven to 400° F.
- Cut approximately ½ inch of the top of the bulb of garlic to expose the cloves inside, and peel away any loose papery layers.
- Place garlic bulb on a piece of foil and drizzle 2 teaspoons of olive oil onto the exposed cloves, and season with salt and pepper to taste.
- Pull up the sides of the foil to seal up the garlic bulb package.
- Place the garlic packet in a baking dish or on a baking sheet and roast in the oven for 35 minutes. Remove from the oven and allow garlic to cool for about 10 minutes before handling.
FOR THE DIP
- Add cannellini beans, lemon juice, lemon zest, parsley, rosemary, ½ teaspoon kosher salt and ¼ teaspoon black pepper to the bowl of a food processor. Carefully squeeze out the garlic cloves into the food processor, reserving 3-5 cloves for garnish.
- Blend until smooth and creamy on high speed, and add the olive oil through the feed tube as the mixture is blending. You will need to stop periodically to scrape down the sides of the bowl.
- Transfer to a serving dish and garnish with reserved garlic cloves and additional black pepper and lemon zest, if desired.
(Please refer to the post above for instructional photographs for this recipe)
Suggested Equipment/Tools
Notes
Nutrition
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Gabi
What can I serve it with? A pizza? A roasted Chicken or use it as sandwich spread?
Sherri Hall
Hi Gabi! I never thought to use it as a sandwich spread, but that sounds like a lovely idea. I'm sure it would be great as an appetizer for either of those main courses or even pasta. My favorite way to enjoy it is as a snack with some whole-grain tortilla chips. Hope you enjoy! 🙂