This White Bean Dip with Herbs is full of fresh garlic, thyme and rosemary and has a smooth and creamy texture. Serve hot or cold.
I am all about a good dip. Give me hummus, salsa or guacamole any time of day and I am a happy girl.
Ya, I’m looking at you Avocado Hummus Toast.
And I am happy to report there is another type of dip we can add to the delicious list – White Bean Dip with Herbs. This dip is full of fresh garlic, thyme and rosemary and has the creamiest texture. It tastes rich without adding a ridiculous amount of oil.
The key to the deep flavor in this dip is sautéing the garlic and herbs before mixing them in with the rest of the ingredients. This releases the fragrant flavors and infuses them with the oil. And who doesn’t want their house to smell like garlic and herbs???
Serve this dip hot over toasted baguette slices or cold with fresh veggies and pita bread. You can’t go wrong either way.
Need some more dip inspo? Check out my Black Bean + Corn Guacamole or Spicy Habanero Salsa.
White Bean Dip with Herbs
Ingredients
- 1/4 cup olive oil + additional for topping
- 3 large garlic cloves diced
- 1 tbsp. fresh thyme finely chopped
- 1 tbsp. fresh rosemary finely chopped
- 2 cans cannellini beans drained and rinsed
- 2 tbsp. red wine vinegar
- salt and pepper to taste
- Optional toppings: pine nuts, fresh thyme, red pepper flakes
Instructions
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Heat olive oil in a pan over medium heat. Add garlic, thyme and rosemary and sauté for 2-3 minutes, or until garlic is fragrant and begins to soften.
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Add beans, olive oil and herbs, red wine vinegar and salt & pepper to a food processor. Blend on high until dip is smooth and creamy. Taste to adjust salt and pepper if needed.
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IF SERVING WARM: Pour dip into a bowl and top with a drizzle of olive oil and any additional optional toppings. Serve with toasted baguette slices.
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IF SERVING COLD: Pour dip into a bowl, cover and place in the fridge for at least an hour. Remove from the fridge when ready to use and top with a drizzle of olive oil and any additional optional toppings. Serve with fresh veggies and pita bread.
If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
I made the bean dip recipe to spread on toast and top with roasted vegetables or mushrooms, for quick lunch/dinners. I’m trying not to use canned foods, so made up some Rancho Gordo white beans called Mogette de Vendee’. It was what I had on hand, so I used rosemary and sage (smelled SO good) and fresh lemon juice – instead of vinegar. I really liked it, and look forward to trying it with thyme and red wine vinegar.
Yum – those sound like awesome swaps! So glad you liked it!
Took this to a BBQ with some air fried pita chips ,celery and carrot sticks. Made it as per the recipe and it was a huge hit. Our meat eating 25 year old sone declared it was almost as good as his steak !! Now THAT’s a win in my book !!
Definitely a win! 🙂 So glad it was a hit with everyone!
Thanks for sharing this recipe! I made a few substitutions —dried herbs for fresh, and dried beans for canned—and used less oil, but this was still super tasty on pita triangles. My 6-year-old was not impressed, but my 9-year-old proclaimed I was a good cook and asked for more. 🙂 Me? I could probably eat this by the spoonful.
Haha…everyone’s a critic, right? So glad you liked it though. 🙂
This is my favorite! I could live on this, it’s so good!!!
I so agree! This dip is fantastic.
Love how fresh and flavorful this looks! I love putting herbs in just about anything, and I’m sure they’re so delicious in this dip. Definitely going to try soon!
Fresh herbs are the best! Spring is definitely in the air 🙂