White Bean Dip

5 from 1 vote

Give your taste buds a trip to the Mediterranean with my Tuscan white bean dip. Made with roasted garlic for another layer of flavor, it’s the perfect dip for any occasion. Plus, this Italian white bean dip is vegan-friendly, dairy-free, and gluten-free, a true party pleaser everyone can enjoy!

Prep Time15

Bake Time30

Total Time45

Course: Appetizer, Dip

Cuisine: Italian

Diet: Vegan

Servings: Servings

Calories: 62kcal

Author: Rae Aflatooni

Equipment

Food Processor

Ingredients

5 bulbs of garlic roasted with olive oil
2 14oz cans white beans Great Northern or Cannellini beans
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1/4 cup + 1-2 tablespoons olive oil

Instructions

Roast garlic: Preheat oven to 400°F/205°C. Chop ¼-½ inch off the top of each bulb of garlic. Place garlic bulbs in tin foil and wrap foil around the garlic bulbs. Drizzle with extra olive oil and close foil around the top of the bulbs. Bake for 30-40 minutes, until soft and lightly browned. Let cool until you can safely handle the bulbs of garlic.
Add beans, salt, Italian seasoning, pepper, and olive oil to a food processor. Take each bulb of garlic and squeeze the roasted garlic out of its papery skin into the food processor. Blend on medium-high until nice and creamy. (About 30-60 seconds.)
Scoop mixture into bowl, drizzle with olive oil on top, and enjoy with warm pita bread or veggies!

Notes

Storage Tips

One thing I love about this vegan white bean dip is that it’s great to keep in your fridge for the week. I like to roast garlic ahead, which makes it easier to whip this dip up. That said, if you put it in an airtight container, it will keep in the fridge for a week. If you make a big batch for a party and can’t finish it all, freeze it for up to 3 months.

Nutrition