White Bean Dip Recipe

White bean in a bowl, sitting on a wood board with crackers and cucumber slices.

4.80 from 5 votes

Serve this healthy white bean dip at your next football get-together, or enjoy it as a power-packed snack during the week.

Prep Time5

Total Time5

Course: Appetizers

Cuisine: American

Keyword: Healthy Dip, Vegetarian

Servings: Servings

Calories: 75kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 (14 ounce) can cannellini beans drained & rinsed (See Note 1)
¼ cup finely grated Parmesan cheese (See Note 2)
3 tablespoons extra-virgin olive oil
2 tablespoons water
1 tablespoon fresh lemon juice
1 clove garlic minced
¼ teaspoon kosher salt
⅛ teaspoon cayenne pepper (See Note 3)
1 tablespoon minced fresh thyme leaves

Instructions

In the bowl of a food processor, combine the beans, Parmesan cheese, olive oil, water, lemon juice, garlic, salt and cayenne pepper. Pulse until almost smooth.
Add the thyme. Pulse 4 to 5 times, to combine. Transfer to a serving bowl.
Serve with crackers, pita wedges and raw vegetables.

Notes

Note 1: Substitute with navy beans, white kidney beans or Great Northern beans. If using beans you cooked (rather than canned), use about 1 ⅔ cups cooked beans.

Note 2: For a vegetarian dip, use Parmesan cheese made with vegetable rennet rather than animal rennet.

Note 3: If you're sensitive to spice, feel free to omit the cayenne pepper.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition