White Bean Dip

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5 from 1 review


  • 2 (14 ounce) cans of cannellini beans, drained and rinsed
  • 2 garlic cloves, minced
  • juice of 1 1/2 lemons*
  • 1/3 cup olive oil + extra for garnish
  • 1 teaspoon salt**
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes, or more if you prefer more of a kick
  • fresh dill, for garnish


  1. Place beans in a food processor and pulse to break down. Add garlic cloves and lemon juice and pulse once more to combined.
  2. Add olive oil, salt, black pepper, and red pepper flakes, then blend until mixture becomes smooth. This will take a minute or two.
  3. Garnish olive oil on top, extra salt, black pepper, and red pepper flakes, then add a ton of dill before serving! Serve with toasted gluten free pita chips, veggies, or any cracker of choice!


*This amount will range depending how juicy your lemon is. That sounded dirty. I like it. Add the juice of 1 1/2 lemons then taste to see if you want more for a bit more tangy flavor.

**I like a good amount of salt so keep that in mind for this recipe