This white bean dip recipe is super quick and frugal, yet surprisingly moreish. Who would have thought a tin of beans could be so addictive? Make this healthy vegan dip in under 5 minutes using pantry staples.
White bean dip is a cheap dip that is surprisingly moreish. Transform a simple can of beans into a sophisticated yet healthy dip that you can’t help go back for seconds.
Using pantry staples like tinned beans and garlic, you can whip this dip up in under five minutes. This dip is especially cheap and convenient if you grow a pot or two of your own herbs.
Many dips have sour cream or cream cheese as the base, so using white beans makes this dip a vegan alternative to dairy-based dips.
That doesn’t mean this dip isn’t deliciously creamy though. The white beans blend up into a smooth velvety dip.
Serve this dip with crusty bread or your favourite crackers and crudites or as part of a larger nibbles platter.
White bean dip ingredients
The star of this dip isn’t the beans. The star is the herb you choose to flavour your dip with.
The beans are the creamy vehicle that carries the flavour from the herbs, garlic and lemon.
I chose to use dill in this recipe, but you can use whatever herbs you like or have on hand.
Do you have a pot of parsley growing by the back door?
Then parsley will make this bean dip super frugal.
Other herbs you might try are thyme, oregano, tarragon, sage or rosemary. Or a mixture of herbs.
The only thing to keep in mind when choosing different herbs is that you will want to use less if they have a strong flavour. Add a couple of teaspoons. Taste your dip. And then add more until it’s reached it’s Goldilocks point.
This is the secret to cooking well: taste and adjust.
When it comes to the beans, you can use any white beans you have on hand. I used cannellini beans but you could also use butter beans (also known as lima beans) or navy beans (also known as pea beans).
If you prefer, you can use cooked beans instead of canned to make your dip. Substitute the tine of beans with 2 cups of cooked beans.
- 420g tin of white beans, drained and rinsed (or 2 cups of cooked white beans)
- 1/2 tsp. lemon rind, grated
- 2 Tbsp. olive oil
- 1 clove of garlic, crushed
- 2 Tbsp. parsley, chopped
- Blend all ingredients in a food processor. Process until smooth.
You can use whatever herb you enjoy. I used dill, but you can also use thyme, oregano, sage, tarragon or rosemary. For herbs with a strong flavour, like rosemary, halve the amount. Taste and then add extra if necessary.
If you happen to have leftover roast garlic, it's subtle flavour would be delicious in this dip.
A stick blender works fine if you don't have a food processor.
Amount Per Serving: Calories: 69 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 107mg Carbohydrates: 9g Fiber: 2g Sugar: 0g Protein: 3g
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.