Mediterranean White Bean Dip

Name: Mediterranean White Bean Dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 cans (15 oz each) (850 g) canned white beans, drained and rinsed, drained and rinsed; 3 cloves (9 g) garlic cloves, minced; 2 tablespoons (6 g) fresh rosemary leaves, finely chopped, tough stems discarded; 3 tablespoons (45 ml) fresh lemon juice; ¼ cup (60 ml) extra-virgin olive oil; ½ teaspoon (3 g) sea salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 tablespoons (30 ml) reserved white bean cooking liquid or water (optional)

From the MyKitchenBank Kitchen

A silky, herb-forward white bean dip inspired by Mediterranean flavors. Fresh rosemary and garlic infuse creamy beans with bright lemon and fruity olive oil, ready in just 15 minutes. Serve as an appetizer with crackers, pita, or fresh vegetables.

Prep: 10 min
Cook: 5 min
Total: 15 min
Makes: About 3.5 cups (28 oz / 800g) dip, 8 servings

Save to My Kitchen Jump to recipe

Steps

Before you start

Gather all ingredients and have a food processor ready
Drain and rinse the canned white beans thoroughly in a fine-mesh strainer
Measure out all ingredients before blending
Have serving bowls, crackers, or pita chips ready for serving

1
Prepare the ingredients
- Drain the white beans in a fine-mesh strainer and rinse thoroughly under cool running water for 10–15 seconds, swirling gently with your hand.
- Set aside.
- Mince the 3 garlic cloves finely.
- Finely chop the fresh rosemary leaves, discarding any tough woody stems.
- Measure out the lemon juice and olive oil and have them ready by the food processor.
+ Show details− Hide details
Ready when: Beans are drained and glossy, all ingredients measured and prepped
Tip: Rinsing the canned beans removes excess sodium, starch, and the metallic taste from the can
2
Combine ingredients in food processor
- Add the drained white beans, minced garlic, chopped rosemary, lemon juice, and olive oil to the food processor.
- Pulse the mixture 5–6 times, then blend continuously for 2–3 minutes, stopping once halfway through to scrape down the sides with a spatula if needed.
- Blend until the dip is smooth and creamy with no visible bean chunks.
+ Show details− Hide details
Ready when: Dip is uniformly smooth and creamy, pale ivory-green from the rosemary, no texture visible
Tip: Don't over-blend or the mixture will become gluey and unappetizingly dense; aim for smooth but with the tiniest hint of grain
3
Season to taste
- Add the sea salt and black pepper to the food processor.
- Pulse 3–4 times to distribute the seasonings evenly throughout.
- Taste the dip on a spoon.
- Add more salt, pepper, or a splash more lemon juice if desired.
+ Show details− Hide details
Ready when: Seasonings are evenly mixed, flavors are balanced and to your taste
4
Adjust consistency if needed
- If the dip is very thick and hard to scoop, add 1 tablespoon of the reserved white bean liquid or water.
- Pulse gently 2–3 times to combine.
- If still too thick, add 1 more tablespoon and pulse again.
- The dip should be creamy and easily spoonable but still hold its shape slightly on a spoon, not pourable.
+ Show details− Hide details
Ready when: Dip is creamy and spoonable but not runny
Tip: Add liquid gradually—it's easier to thin than to thicken. Start with less and build up
5
Transfer and serve
- Spoon the white bean dip into a serving bowl.
- Drizzle the top with a generous splash of high-quality extra-virgin olive oil and garnish with a small sprig of fresh rosemary and a pinch of cracked black pepper.
- Serve at room temperature or chilled with crackers, pita chips, toasted bread, or fresh vegetables (carrots, bell peppers, celery, cucumber).
+ Show details− Hide details
Tip: For the freshest flavor, chill the dip for 30–60 minutes before serving; this lets the herbs and garlic mellow and deepens the taste

Good to know

Tips

Use high-quality extra-virgin olive oil—it makes a noticeable difference in a simple dip like this where there are so few ingredients
Fresh rosemary is essential; dried rosemary is much more concentrated and bitter, and will overpower the subtle flavors of the beans and lemon
Don't skip rinsing the beans; it removes the canning liquid, which can taste metallic and overly salty
For the smoothest texture, let the food processor run continuously during the main blend; constant blending incorporates more air than stop-and-start pulsing

Make ahead

Yes. Make the dip up to 2 days ahead. Store in an airtight container in the refrigerator with plastic wrap pressed directly on the surface to prevent the top from browning. Stir well and taste before serving; add a splash more lemon juice or olive oil if it has dried out slightly. The flavors will deepen overnight.

Storage & reheating

Room temperature: up to 2 hours (cover tightly with plastic wrap or a lid to prevent browning). Refrigerator: up to 5 days in an airtight container. Freezer: up to 3 months in an airtight container or freezer-safe bag. To serve from frozen: thaw overnight in the refrigerator, then stir in a tablespoon of water or olive oil if the texture has become too thick. Taste and adjust seasonings before serving.

Substitutions

canned white beans, drained and rinsed → Canned cannellini beans or great northern beans. Both are mild and creamy; use the same amount. Chickpeas will work but will taste nuttier and slightly less creamy
fresh rosemary leaves → Fresh thyme or fresh oregano. Use the same amount of finely chopped leaves. Dried rosemary is much more concentrated (use only 2 teaspoons instead) and will overpower the dip
fresh lemon juice → Fresh lime juice or white wine vinegar. Lime adds a different citrus note and pairs beautifully with the rosemary; vinegar will taste sharper and more acidic
extra-virgin olive oil → Tahini (use 3 tablespoons instead of ¼ cup olive oil). Creates a creamier, nuttier dip and requires slightly less blending. Still drizzle with a little olive oil to serve