This white bean dip is silky, creamy, and comes together in about 15 minutes. Cannellini beans are blended with roasted garlic, olive oil, and lemon juice for a flavorful dip or spread that works equally well as an appetizer or snack.
This dip is delicious with homemade tortilla chips, flatbread crackers, or as a spread on naan or bruschetta. Combine it with other dips like hot spinach dip or green pea hummus to build a varied appetizer board, or add it to a cheeseboard for a party.
⭐️ Why this recipe works
- Healthy and nutritious: Cannellini beans provide fiber and protein.
- Versatile: Serves as an appetizer, snack, or party dip.
- Quick to prepare: Few steps deliver a creamy, flavorful result.
- Customizable: Easy to adapt with substitutions and toppings.
🧾 Ingredients overview
- Cannellini beans: The base for a smooth texture and mild flavor.
- Olive oil: Adds richness and silky mouthfeel.
- Lemon juice: Brightens the dip with acidity.
- Roasted garlic (optional): Adds sweet, caramelized depth.
- Pancetta (optional): For a crispy, savory topping; omit for vegetarian versions.
- Hazelnuts & pine nuts: Toasted for crunch and nuttiness.
- Rosemary: Fresh herb to finish the dip.
See the recipe card below for exact measurements and a full ingredient list.
👩🏻🍳 Here’s how to make it
White bean dip — step-by-step
- Optional — roast the garlic: Preheat oven to 400°F (200°C). Slice the top off a garlic head, drizzle with olive oil, wrap in foil and roast 30–35 minutes until soft. Cool before using.
- Prep the beans: Drain and rinse a 400 g (14 oz) can of cannellini beans for a cleaner, lighter flavor.
- Blend: In a food processor, combine the beans, 1/4 cup boiling water, and the roasted garlic (if using). Process until it begins to smooth. Add 1/4 cup olive oil and the juice of one lemon, then blend until silky. Add more hot water a tablespoon at a time if you need to thin the dip.
- Pancetta and nuts: If using pancetta, cook 2 tablespoons in a skillet over medium heat until crispy; drain on paper towel. Toast 1 tablespoon each of hazelnuts and pine nuts in the same skillet until golden and fragrant. Chop the hazelnuts after toasting.
- Assemble: Transfer the dip to a serving bowl or plate. Top with the crispy pancetta, toasted nuts, and about 1 teaspoon chopped rosemary.
- Serve: Serve with bread, crackers, tortilla chips, or fresh vegetables. Finish with a drizzle of olive oil and a crack of black pepper for extra flavor.
📖 Substitutions and variations
- Vegan: Omit pancetta or use a plant-based crisped alternative.
- Nuts: Swap hazelnuts or pine nuts for almonds or walnuts.
- Beans: Try chickpeas or navy beans for a different flavor profile.
- Herbs: Replace rosemary with thyme, basil, or parsley.
💡 Chef’s Guide: Expert Tips
After a decade in professional kitchens and Cordon Bleu training, here are practical tips to get the best result:
- Creaminess: Balance olive oil and hot water to reach your preferred texture; blend thoroughly for a silky finish.
- Flavor development: Prepare the dip ahead and let it rest in the fridge for an hour so the flavors meld.
- Roasted garlic: Roasting adds depth and sweetness—don’t skip it if you can.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended — freezing can change the texture.
❓Recipe FAQs
Yes. The flavors meld and improve after a few hours or overnight in the refrigerator.
Canned beans are ideal for this recipe for convenience and speed. Rinsing them well gives the best texture and flavor.
Add more olive oil or a splash of hot water while blending until you reach the desired creaminess.
What to serve with this white bean dip:
If you make this recipe, please leave a rating and share a photo — it’s always lovely to see your results in the kitchen!
Tuscan Roasted Garlic and White Bean Dip
Ingredients
- 14 ounce (401 g) can cannellini beans, drained
- 1/4 cup (54 g) olive oil
- 1/4 cup (62.5 g) boiling water
- Juice of 1 lemon
- 1 head roasted garlic, optional
For topping the dip
- 2 tablespoons pancetta
- 1 tablespoon hazelnuts, toasted and chopped
- 1 tablespoon pine nuts, toasted
- 1 teaspoon rosemary, chopped
Instructions
- Roast the garlic (optional): Roast a head of garlic at 200°C (400°F) for 30–35 minutes until soft and golden. Let cool.
- Prepare the dip: In a food processor, combine roasted garlic (if using), drained cannellini beans and 1/4 cup boiling water. Process until the mixture starts to smooth. Add lemon juice and olive oil, then blend until creamy. Add more boiling water as needed to reach the desired consistency.
- Cook the pancetta: In a skillet over medium heat, cook pancetta until crispy. Drain on paper towel.
- Toast the nuts: In the same skillet, toast hazelnuts and pine nuts until golden and fragrant. Transfer to a plate to cool, then chop hazelnuts.
- Assemble: Spoon the dip into a serving bowl or plate. Top with pancetta, toasted nuts, and chopped rosemary. Drizzle with olive oil and finish with black pepper if desired.
Notes
- Roasting garlic: Slice the top off the head, drizzle with olive oil, wrap in foil and bake at 200°C (400°F) for 30–35 minutes until soft.
- Consistency: Start with the suggested boiling water and add more sparingly to reach your preferred thickness.
- Serving: Pairs well with crusty bread, crackers, or vegetable sticks.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
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Carbohydrates: 43 g
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Protein: 14 g
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Fat: 27 g
Meet the Chef!
Hi, I’m Debs — a Cordon Bleu trained chef and recipe developer. I create straightforward, reliable recipes and share the tips I learned from a decade in professional kitchens to help you get great dinners on the table fast.
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