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healthy white bean dip recipe

Healthy White Bean Dip

A healthy recipe made with cannellini beans, rosemary, lemon and olive oil.
Course Appetizer
Cuisine American
Keyword appetizer, dip, healthy
Prep Time 5 minutes
Servings 8 servings
Calories 159kcal


  • 1 food processor or blender


  • 2 cans Cannelini Beans 15.5 oz cans
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 1 clove garlic minced
  • 1/3 cup olive oil
  • 1 tbsp fresh rosemary roughly chopped
  • 1/2 tsp sea salt
  • freshly cracked pepper


  • In the bowl of your food processor, place the beans, rosemary and juice and zest of 1/2 lemon.
  • Pulse until roughly combined. Add olive oil, salt and pepper. Pulse again until you get your desired consistency. I like to have a bit of texture to my bean dip, but you can pulse it until smooth and creamy.
  • Pour into a bowl and top with a sprig of fresh rosemary (optional) and freshly cracked pepper. You can also drizzle a bit of olive oil on top as I have here.
  • Serve with naan bread, vegetables or a baguette.


If making this recipe ahead of time, skip step 3 and refrigerate in an airtight container for up to a week.


Calories: 159kcal | Carbohydrates: 17g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 382mg | Potassium: 3mg | Fiber: 5g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg