Cannellini Bean Dip is a tasty spread that’s easy to make and is perfect for snacking! Cannellini beans are blended with rosemary, lemon, garlic, and extra virgin olive oil until smooth and is perfect with crusty bread, crackers, pita chips, or even veggies for a simple but impressive appetizer.
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Cannellini beans are a favorite ingredient in our home.
We use them in everything from this simple white bean dip to Tuscan white bean soup, pasta fagioli, white bean salad, and beans and greens pasta.
They are the star of this Tuscan-style bean dip and when combined with olive oil and lemon juice, yield a super creamy dip that’s perfect with so many things!
We recommend serving with crackers, crusty bread, flatbreads, vegetable crudité, or crostini.
This cannellini bean dip would also pair well with our olive bread!
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How to make it
- Drain 1 15-ounce can of cannellini beans and add them to the bowl of a food processor along with 2 tablespoons of lemon juice, 1 clove of garlic, 1 tablespoon of fresh rosemary leaves, 1/4 teaspoon of cracked black pepper, 1 teaspoon of Kosher salt, and 5 tablespoons of extra virgin olive oil. (Photo #1)
- Pulse the ingredients to combine, then taste and adjust salt and pepper as needed. If the dip is too dry, add a teaspoon of water at a time to loosen it up. Serve in a bowl with an extra drizzle of olive oil and enjoy! (Photo #2)
Top tips
- The beans. Be sure to drain the beans very well to avoid a runny bean dip. Take notice of the sodium level of the beans you’re using. If they are very low in sodium, you may need to add a good amount more salt later in the recipe.
- Taste test. Taste testing the dip is key here. As mentioned above, sodium levels in cannellini bean brands can vary and you may need to add more salt than the recipe calls for.
- Olive oil. This is a time to use your good extra virgin olive oil since this cannellini bean dip isn’t heated. Serving the dip with a nice drizzle of extra virgin olive not only looks great but adds wonderful flavor.
- Herbs. We love pairing rosemary with cannellini beans and do so in many of our recipes. If you don’t like rosemary you can omit it and opt for other herbs like parsley, basil, or even thyme.
More awesome spreads and snacks
Here are a few more of our favorite snack-worthy foods!
- Taralli – crunchy Italian crackers seasoned with fennel.
- Spinach artichoke dip – with mozzarella cheese and garlic.
- Roasted cherry tomato crostini – with whipped ricotta.
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Cannellini Bean Dip
Ingredients
- 1 15-ounce can cannellini beans drained well
- 2 tablespoons (30g) lemon juice
- 1 clove garlic
- 1 tablespoon fresh rosemary leaves
- 1/4 teaspoon cracked black pepper plus more to taste
- 1 teaspoon Diamond Crystal Kosher salt plus more to taste
- 5 tablespoons (75g) extra virgin olive oil plus more for serving
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Instructions
- Place all of the ingredients into a food processor and pulse to combine.
- Taste test and season with salt to taste. If the dip is too dry, add a teaspoon of water at a time to loosen it up.
- Serve in a bowl and drizzle a bit more extra virgin olive oil on top before serving. Serve with crostini or pita. Enjoy!
Notes
- Make sure to season well with salt to taste.
- Dip can be served with crusty bread, crostini, or pita chips.
- Leftovers can be saved for up to 3 days in the fridge and can be rejuvenated by whisking in a bit of olive oil before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi, can you make this with 3 tbl of EV olive oil instead of 5 or would it just not be the same? Wife trying to cut back the fats☹️
You can try, but the consistency may be different.
Should I rinse the beans after draining them? Or use the aquafaba?
Hi Mike, just drain, no rinsing.
Can I use gabanzo instead? that is all I have at the moment..Thanks James!!
Hi Pat, yes, you can definitely use garbanzo/chickpeas in place of the cannellini. The texture will differ slightly but the taste will still be good.
Put this bean dip out as appetizer it was a big hit
This is the best bean dip I have ever had. The flavors were so good together. I used to buy the refried beans in a can, and they have nothing on this recipe. So easy to throw together and have something good to eat in no time.
So happy you enjoyed!
It’s my go to dip for parties!! So delish!! Thx for sharing Tara!
Hi Dee, thanks for the comment and so happy you enjoyed!
Great Christmas app!
Cheers from SC!
Thanks, Chris! So happy you enjoyed it!
Just made this for Thanksgiving appetizer. I advise to at least double the recipe, everybody loves it!
Hi Abby, we’re so happy you enjoyed! Thanks for the comment!
I made this and Italian stuffed mushrooms as an appetizer on Thanksgiving. They were a huge hit! Absolutely delicious! Have tried a few other recipes from the site and they’ve all turned out great. Going to keep exploring and making as I’ve had great luck with the recipes. Thank you!
Hi Sue, we’re so happy you enjoyed the bean dip and really appreciate your comment!
Delicious and takes minutes to make — and it’s healthy!
Hi Karen, thanks for the comment and so happy you enjoyed!
I like how easy this one is to make a d the flavor was mellow but nice.
For me the 1tsp of salt was way too much. I used kosher and rinsed my beans. I’m ended up doubling the recipe without adding salt to the 2nd batch and it was still a little salty. I would salt sparingly and then add to taste.
Love so many of the recipes I was born and raised in Long Island and nowlive in Florida and they have nothing like you guys do up there. Just nice to hear Jim take the time is how to make a good meal my grandmother used to make all the food when I was growing up, typical Italian family, I enjoy everything you guys do keep it up !
Hi Gloria, I’m so happy you’re enjoying the recipes and really appreciate your comment!
great recipe! I added an ice cube to the processor and 1/4 teasp crushed red pepper.
Hi Joanne, we’re so happy you enjoyed the recipe and appreciate the comment!
As always,fabulous recipe!
Hi LM, thanks for the comment and so happy you enjoyed!
This was delicious! Made exactly as the recipe says and served with tortilla chips and crostini. A nice change from hummus.
Hi Ashley, we’re so happy you enjoyed the bean dip and really appreciate your comment!
Just made this. Only had Garbanzo Beans and that is what I used. Added two cans, increased oil, water and juice a bit – it was delicious. My husband will not eat Garbanzo Beas — fooled him and he loved it!!!
Hi Baker, thanks for the comment and so happy you enjoyed!
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This is a great dip! And I don’t feel guilty eating it.
Hi Lucille, thanks for the comment and so happy you enjoyed the dip!
My husband wants to know your thoughts. On heating this dip (he only likes hot food).
You can warm it gently but it may dry out so you may need to add a little oil. We do think this one’s better at room temp or cold.
Thanks, Jim!! I can’t wait to make this for my TED Talk group. A nice change up from hummus. I’ll serve with broiled, crusty baguette slices and cherry peppers and Italian or Greek marinated olives on the side. 🥰
Hi Bev, thanks for the comment and hop you and your group enjoy!
You have the best recipes ever..love you and your family…
Hi Glenn, I appreciate the message and am so happy you’re enjoying the recipes. Thanks!
Hi Jim, can this be made with dried rosemary or other dried herbs (besides basil)?
I have all the rest of the ingredients to make this.
Thanks for posting this one!
Hi Janis, you can use dried rosemary but dried herbs are stronger than fresh so I’d suggest starting out with a small amount, taste testing, and adjusting as needed.