Roasted Garlic White Bean Dip [Vegan, Gluten-Free]

This smooth and creamy vegan Roasted Garlic White Bean Dip pairs perfectly with tortilla chips, crackers, carrot sticks or whatever edible dipping device you prefer.

♪ 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 yesterday to me not being able to stop singing it today.

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!

How to make white bean dip

It all starts with some roasted garlic. To roast garlic, first preheat your oven to 400° F. Cut approximately 1/2 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.

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. 

Print

5 from 1 vote

Roasted Garlic White Bean Dip [Vegan, Gluten-Free]

This smooth and creamy vegan Roasted Garlic White Bean Dip pairs perfectly with tortilla chips, crackers, carrot sticks or whatever edible dipping device you prefer.

Course Appetizer, Snack

Cuisine Gluten-Free, Vegan

Keyword beans, cannellini beans, dip, gluten free, roasted garlic, vegan, vegetarian, white bean

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4

Calories 130kcal

Author Sherri Hall

Ingredients

FOR THE ROASTED GARLIC

• 1 bulb garlic, medium in size
• 2 tsp 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 tbsp freshly squeezed lemon juice
• 1/4 tsp lemon zest (plus more for garnish, if desired)
• 1 tbsp chopped fresh parsley
• 1 tsp finely chopped fresh rosemary
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper (plus more for garnish, if desired)
• 1 tbsp extra virgin olive oil

Instructions

FOR THE ROASTED GARLIC

• Preheat oven to 400° F. 
  
• Cut approximately 1/2 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, 1/2 tsp kosher salt and 1/4 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. 

Notes

Dip may be enjoyed right away or refrigerated for 1-2 hours to further infuse the flavors. Dip should be stored in an airtight container in the refrigerator for up to 3 days.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 130kcal | Carbohydrates: 16g | Protein: 6g | Fat: 5g | Sodium: 520mg | Fiber: 5g | Vitamin A: 1.6% | Vitamin C: 5% | Calcium: 6.4% | Iron: 13.1%

Tried this recipe?Mention @watchlearneat or tag #watchlearneat!

Never miss a recipe!Subscribe to our e-newsletter by clicking here.

This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) when you purchase from Amazon through our link.

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.