Garlic White Bean Dip With Herbs

Garlic White Bean Dip With Herbs


Prep Time:  20 minutes
Cook Time:  0 minutes
Ready In:  minutes


Yields or Serves:   Makes About 3 Cups

[Total: 1   Average: 5/5]

This bean dip is full of fresh garlic, sage, and rosemary and has a creamy texture. Any canned white beans can be used in place of cannellini. This dip is great with crostini, pita, radish slices, or used as a sandwich spread. Serve hot or cold.

  • 1/4 Cup Plus 2 Tablespoons Olive Oil (Divided)
  • 3 Garlic Cloves (Minced)
  • 1 Teaspoon Finely Chopped Fresh Sage
  • 1/2 Teaspoon Finely Chopped Rosemary
  • 38 Ounces Cannellini Beans (Drained)
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Teaspoon Kosher Salt
  • 1/4 Teaspoon Cayenne Pepper
  1. In medium-size skillet add 1/4 cup olive oil. Turn heat to medium-high. Add garlic, sage, and rosemary. Cook, stirring frequently, for 1 minute until garlic is just beginning to brown. Add beans and toss to coat.
  2. Remove from heat and transfer to food processor. Add lemon juice, kosher salt, and cayenne pepper. Pulse until smooth. Transfer to serving bowl. Drizzle remaining olive oil.
  3. You can serve this dip for crudités or crackers; spread over toast, sandwiches, wraps, or rice cakes; dolloped on grain bowls with grilled vegetables; slathered on top of burgers; tossed into pasta; thinned out with water, oil or lemon juice for a healthy salad dressing.
  4. Makes About 3 Cups
  5. Prep Time: 20 Minutes Cook Time: 0 Minutes Total Time: 20 Minutes
  6. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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