Garlic Parmesan White Bean Dip

Garlic Parmesan White Bean Dip

Creamy white beans blend with garlic and parmesan into a smooth, tangy dip.

Total 13 min Makes 16 oz Calories 140/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Sesame

This dip whips cannellini beans with roasted garlic, parmesan, and olive oil into a silky spread perfect for crackers or vegetables. It comes together in minutes without any cooking beyond a quick garlic saute, making it an easy appetizer for gatherings. The combination of nutty cheese and bright lemon keeps the flavor light but satisfying.

Ingredients

  • 2 tablespoons olive oil, plus more for drizzling
  • 4 cloves garlic, minced
  • 2 cans cannellini beans, drained and rinsed (15 oz each)
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1/4 cup water, plus more as needed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. In a small skillet, heat the olive oil over medium-low heat and add the minced garlic. Cook, stirring often, until fragrant and just golden, about 2 to 3 minutes.

  2. Transfer the garlic and oil to a food processor along with the cannellini beans, parmesan, lemon juice, tahini, water, salt, and pepper.

  3. Process until smooth and creamy, scraping down the sides as needed, about 1 to 2 minutes. Add more water, 1 tablespoon at a time, if the dip is too thick.

  4. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

  5. Spoon the dip into a serving bowl, drizzle with olive oil, and sprinkle with chopped parsley before serving.

Rate this recipe

★ 4.1 (1)

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    Garlic Parmesan White Bean Dip

    This dip whips cannellini beans with roasted garlic, parmesan, and olive oil into a silky spread perfect for crackers or vegetables. It comes together in minutes without any cooking beyond a quick garlic saute, making it an easy appetizer for gatherings. The combination of nutty cheese and bright lemon keeps the flavor light but satisfying.

    13 min 16 oz 140 cal

    Ingredients

    • 2 tablespoons olive oil, plus more for drizzling
    • 4 cloves garlic, minced
    • 2 cans cannellini beans, drained and rinsed (15 oz each)
    • 1/2 cup grated parmesan cheese
    • 3 tablespoons lemon juice
    • 2 tablespoons tahini
    • 1/4 cup water, plus more as needed
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon fresh parsley, chopped, for garnish

    Method

    1. 1

      In a small skillet, heat the olive oil over medium-low heat and add the minced garlic. Cook, stirring often, until fragrant and just golden, about 2 to 3 minutes.

    2. 2

      Transfer the garlic and oil to a food processor along with the cannellini beans, parmesan, lemon juice, tahini, water, salt, and pepper.

    3. 3

      Process until smooth and creamy, scraping down the sides as needed, about 1 to 2 minutes. Add more water, 1 tablespoon at a time, if the dip is too thick.

    4. 4

      Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

    5. 5

      Spoon the dip into a serving bowl, drizzle with olive oil, and sprinkle with chopped parsley before serving.