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Quick and Lemony Tuscan White Bean Dip

January 10, 2019 By justalittlebitofbacon 8 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

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Fast, fresh, and flavorful! This Tuscan white bean dip is simple to make (canned beans ftw!), great for parties or to have on hand for snacks, and crowd pleasing. If that’s not enough, it is also vegan and gluten-free! Yes, this dip has it all going on.

A bowl of Tuscan white bean dip topped with olive oil and fresh chopped parsley.

Hello, all!

How is your year starting out?

So far I’ve made a few resolutions, or rather hopes for the year since I’m not going to go so far as to think I am going to totally change my life just because the calendar changed. šŸ˜‰ But at least I can put the wine and treats away for a bit to reset the end of the year indulgences, dig through my office to start out organized, and set up my fitbit to count those steps.

Also, I’ve talked about the car accident we were in just after Christmas. So fun. But at least it was just the car that broke! (Hopefully. I did hit my knees, so I’m having them checked out. *fingers crossed*)

Right now we’re getting used to our new car (Subaru Outback!), which is going to be our trip taking, bicycle holding, dog car for many years to come.

Shall we dive into my latest recipe? Yes, we should! And it’s a dip, so you totally can dive into it!

I made this white bean dip for my in-laws over Christmas, and then I made it again, and then again (for photos…and noshing), and it is completely awesome. My daughter keeps asking for it since she loves it for after school snacks, my mother-in-law was wondering when I was going to post it (Hi! Here it is! šŸ™‚ ), and I love it to keep away the before dinner hangries when I’m hungry and I still have to cook.

Top view of bean dip in a small bowl, all swirled with parsley and olive oil.

What do you need?

  • Cannellini Beans – Two cans of white beans – keep the liquid since you’ll use that in the recipe.
  • Lemon – Both zest and juice to make it REALLY lemony!
  • Garlic and Herbs – Garlic, thyme, and parsley.
  • Olive Oil – Use a fruity, flavorful oil since that is going to be an important part of the final product.

How to make this

To make Tuscan white bean dip, saute garlic until soft and combine with white beans, herbs, and lemon zest. Puree until smooth, then top with more olive oil and chopped herbs.

  1. Saute garlic in olive oil until softened.
  2. Add beans, herbs, and lemon zest. Saute a few minutes longer.
  3. Puree in a food processor along with enough olive oil and bean liquid to make a smooth dip.
  4. Top with fresh parsley and olive oil. Serve with crudites, crackers and/or bread.

This is one of those recipe which seems too simple to be so good, but it really is both easy and full of flavor.

The first secret here is to saute the garlic. This gives the garlic a softer and rounder flavor than raw garlic in a dip. You can add in a little raw garlic too if you want that assertive flavor, but I really love how harmonious that sauteed garlic and beans are together.

The second secret is to use the lemon zest. You need the lemon juice anyway, so zest it first and let it warm in the saute pan. This gives you a couple of layers of lemon flavor. The bright zing of the juice and the mellower flavor of the zest.

Combine these flavors with fresh herbs and a fruity, deep flavored olive oil and you’ll have a dip everyone will keep noshing on and asking for your recipe.

Step by step on how to make the recipe.

How long does it keep?

Beans last about 4 days in the refrigerator.

You can make the dip a day or two ahead of serving, but I wouldn’t make it any farther ahead than that. Also, make sure you wait to top the dip with the olive oil and fresh herbs until just before serving.

Can I use dried beans?

Yes, you can.

Use whatever method you prefer to cook beans: stovetop, pressure cooker, or oven, and then use them as directed in the recipe. You will need one rounded cup of dried beans to have the same amount as 2 cans of canned beans. (Basically a cup and then add a few more beans.)

Tip: Add salt when cooking the beans. Ignore the advice which tells you not to add salt. Adding salt DOES NOT toughen the beans, but does make them more flavorful.

A hand about to dip a celery stalk in a bowl of creamy cannellini dip.

Simple and Quick Dips

I love simple dips which are fast to make and deliver a big punch of flavor. Here are few of my favorites:

  • White Bean and Garlic Scape Dip
  • Tapenade Mayonnaise
  • Roasted Red Pepper and Feta Dip
  • Easy Classic Romesco Sauce   

If you try my recipe for creamy Tuscan White Bean Dip, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Eating, Annemarie

Fast and flavorful! This Italian-style Tuscan white bean dip is full of fresh thyme, garlic, and lemon zest and uses canned beans to make an easy and healthy party dip. | justalittlebitofbacon.com #veganrecipe #glutenfreerecipe #beandip #appetizers #dips #holidayrecipe #italianrecipe
Print Recipe
5 from 2 votes

Tuscan White Bean Dip

Fast and flavorful! This Italian-style Tuscan white bean dip is full of fresh thyme, garlic, and lemon zest and uses canned beans to make an easy and healthy party dip.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Appetizer
Cuisine: Italian
Keyword: bean dip, white bean dip
Servings: 8 servings
Calories: 175kcal
Author: justalittlebitofbacon

Ingredients

  • 4 tbsp olive oil, divided, 1 tbsp for the pan and 3 tbsp for finishing
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh thyme, or 1 tsp dried thyme
  • zest of one lemon
  • 2 15-oz cans cannellini beans, drained and rinsed, liquid reserved
  • 1-2 tbsp fresh lemon juice
  • kosher salt and black pepper, to taste
  • 2 tbsp fresh chopped parsley

Instructions

  • Gently heat 1 tablespoon of olive oil in a medium pan. Add garlic and saute on low heat until softened but not brown, 2-3 minutes.
  • Add thyme, lemon zest, and most of the beans. Reserve about 1/4 cup of the beans.
  • Continue to saute on low for another 2-3 minutes, or until the garlic is very soft.
  • Puree sauteed beans with 1 tablespoon of the lemon juice, remaining olive oil, and about 1/4 cup of the reserved bean liquid until smooth. Add more bean liquid if needed until you are happy with the consistency.
  • Taste and season with salt and pepper. If the dip isn't lemony enough, add a second tablespoon of lemon juice.
  • Transfer bean dip to a serving bowl. Top with parsley, reserved beans, and a little more olive oil. Serve with crackers, crudites, and/or bread.

Notes

  • Serving: You can serve the dip warm right after pureeing or cold, up 2 days after making the recipe.
  • Texture: If you like a chunkier texture, use a potato masher to mash the beans.
  • Herbs: If you have fresh herbs on hand, feel free to mix it up and add other herbs to the dip. Basil, rosemary, mint, and dill are some of the herbs which would work here. Start with a few leaves if you're not sure how much to add.
Bean dip in a bowl topped by parsley with text overlay - White Bean Dip.
Bean dip in a bowl topped by parsley with text overlay - White Bean Dip.

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Filed Under: 10 ingredients or less, 15 minutes or less, gluten free, italian antipasti, italian recipes, mediterranean recipes, recipe, savory bites, vegan, vegetarian Tagged With: beans, garlic, thyme

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Comments

  1. Lori Clark says

    May 15, 2022 at 9:57 pm

    What did you serve this with

    Reply
    • justalittlebitofbacon says

      May 16, 2022 at 12:33 pm

      This is a dip so whatever you like to use for dips would be good. I like crudites and crackers myself.

      Reply
  2. BroderWriter says

    April 11, 2022 at 5:13 pm

    5 stars
    Absolutely DELIGHTFUL! You nailed it with sauteing the raw garlic to mellow it–and then the generous olive oil and lemon zest. Honestly, I could sit down with a spoon and eat the whole dip myself. Thanks so much for this. Have made this dip a few times before ad libbing or following other recipes, but never with this perfection. Bookmarking!

    Reply
    • justalittlebitofbacon says

      April 12, 2022 at 8:56 pm

      I’m glad you are enjoying the dip! Thanks for the feedback.

      Reply
  3. Danielle says

    April 6, 2022 at 9:47 am

    I have made this dip many times and it is phenomenal! I just started WW and wanted to know the nutritional vales ( so I could see how many points it would be. Do you have that information? Thank you.

    Reply
    • justalittlebitofbacon says

      April 8, 2022 at 1:50 pm

      I’ve been traveling and just saw this. I’m not a nutritionist so I don’t feel comfortable giving more than a estimate of the calories. I am glad you enjoy the dip and I would suggest using an online nutritional analyzer.

      Reply
  4. Diane Twomley says

    August 31, 2019 at 3:09 pm

    5 stars
    Made today for a neighborhood tailgate (Go PSU!!). I had only 1 can of white beans but did have a can of chickpeas so that is what I used, It is so good! the fresh lemon juice and herbs added such zest! Will make it again, for sure!

    Reply
    • justalittlebitofbacon says

      August 31, 2019 at 6:27 pm

      Sounds like great substitute! I’m glad you all enjoyed it. šŸ™‚

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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