This basil and garlic white bean dip is quick to prepare and bursts with bright, fresh flavors. The combination of garlic, basil, and lemon gives this dip a clean, zesty profile that pairs perfectly with pita, crackers, or raw vegetables.
This simple dip is ideal for entertaining, snacking, or as a light appetizer. It keeps well refrigerated for a few days and can be adjusted easily — if you prefer a looser texture, add a splash more water or olive oil; for a stronger garlic flavor, increase the garlic to taste.
5 from 2 votes
Basil & Garlic White Bean Dip
By Natasha Bull
Prep: 7 minutes
Total: 7 minutes
Servings: 4
Save Recipe
Pin Recipe
Rate Recipe
Print Recipe
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
- 1 can (540 ml / 19 fl oz) white kidney (cannellini) beans drained
- 1/2 cup olive oil
- 2–3 garlic cloves minced
- Juice of 1 lemon
- Fresh basil about 5–6 large leaves
- Salt & pepper to taste
Instructions
-
Drain the beans and add them to a food processor or blender. Add the olive oil, a splash of water (if needed), minced garlic, lemon juice, basil leaves, and a pinch of salt and pepper.
-
Blend until smooth, pausing to scrape down the sides or stir if necessary. If the mixture is too thick for your blender, add a little more water or olive oil to reach the desired consistency.
-
Taste and adjust seasoning. Chill before serving, or serve immediately at room temperature. Garnish with a drizzle of olive oil or extra basil if desired.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is appreciated, but copying and pasting full recipes without authorization is prohibited.
Leave a star rating and comment below!