White Bean Dip (Vegan)
With just a few simple ingredients, this delicious White Bean Dip is vegan and delicious! With white beans, garlic, lemon and rosemary, this appetizer idea can be made in just 10 minutes. Serve with gluten-free crackers for a party dip that will work with a variety of dietary restrictions.
Servings: 4 cups
Calories: 667kcal
Equipment
Ingredients
White Bean Dip (Vegan)
- 45 ounces (3 cans) cannellini beans drained, but reserve the liquid.
- 1/4 cup olive oil extra virgin
- 3-4 cloves garlic smashed (see note below)
- 3/4-1 tsp salt plus more to taste
- 1/2 tsp fresh black pepper plus more to taste
- 2 tsp lemon zest
- 3 TBSP lemon juice
- 2 tsp rosemary chopped
Garnish With
- 1 TBSP olive oil extra virgin
- 1 TBSP Everything But the Bagel Seasoning
- 1 tsp rosemary chopped
Serve With
- 1 box Simple Mills Rosemary Almond Flower Crackers
- 1 box Simple Mills Almond Flour Crackers
- Baby carrots, persian cucumbers, and sliced bell peppers
Instructions
- Drain the cans of white beans but reserve the liquid for later. Set aside.
- Make sure the blade is in the food processor.
- To the bowl of the food processor add the white beans, olive oil, garlic, salt, pepper, lemon zest, lemon juice and rosemary.
- Blend until the mixture is as smooth as you would like it to be.
- If the consistency is too thick, add some of the reserved bean liquid. Starting with an 1/8 of a cup, mix and check again. Add another 1/8 cup if needed.
- Remove to a serving bowl and garnish with a drizzle of olive oil, Everything But the Bagel Seasoning and fresh rosemary, if desired.
- Serve with Rosemary Almond Flour Crackers and fresh veggies.
Notes
- This recipe is very versatile, you can gauge the amounts of lemon, it doesn't have to be exact. Aim for the zest from half a lemon and the juice of the whole lemon.
- Because you are using the food processor, the garlic doesn't need to be crushed, just smashed. To do this, lay your garlic on the cutting board, lay a chef's knife flat on top of it, and with the heel of your hand, give it a quick whack. It will break open the garlic and make it really easy to get the peel off. Add the smashed garlic to the food processor.
- This is a great make-ahead recipe and you should plan to make it ahead! The flavors become a little stronger if this dip can sit in the fridge for a few hours before serving.
- When adding the reserved liquid from the beans, make sure to add a little at a time, you don't want the dip to end up too runny.
- You can change up the type of white beans (and even add garbanzo beans!) and herbs to create different flavor combinations!
- Because this vegan dip doesn't have dairy, it's a great party recipe that can sit out on the food table.
- To store this dip, keep it in an air-tight container for up to 3 days.
Nutrition
Serving: 1oz | Calories: 667kcal | Carbohydrates: 96g | Protein: 18g | Fat: 26g | Saturated Fat: 6g | Sodium: 1880mg | Potassium: 27mg | Fiber: 18g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 6mg | Calcium: 200mg | Iron: 7mg
