White bean dip with lemon and dill is creamy, flavorful, and perfect for dipping chips or fresh veggies! This simple appetizer is gluten free, vegan, and allergy friendly.
Sometimes you just need a simple appetizer that comes together quickly. Whether it’s for a birthday party, or a night in at home, it’s nice to have an easy, tasty dip recipe to turn to when you need it.
I love beans and lentils, and we try to incorporate them into our menu each week, usually in a simple bean soup or chili. We have a couple of bean dips that we enjoy as well, like this black bean hummus, and this sweet and tangy bean and corn salsa.
This white bean dip is extra delicious with white beans, roasted garlic, lemon, and dill. Lemon and dill is a nice fresh touch, and the roasted garlic adds a wonderful savory flavor to this dip.
- white beans
- olive oil
- Roast the garlic and let it cool.
- Place the beans, garlic, olive oil, lemon juice, dill, and salt in a food processor and pulse until you reach the desired consistency.
- Serve with tortilla chips, crackers, or fresh veggies.
This dip could be made with any white bean, like cannellini beans or Great Northern beans. If you’re not a dill fan, you could use something different like fresh parsley or cilantro.
Serve this white bean dip with gluten free crackers or tortilla chips, or pita bread if you can eat wheat. Fresh vegetables like carrot sticks, sliced peppers, cucumber, or cherry tomatoes.
Store this dip in the refrigerator in an airtight container. It should stay fresh in the refrigerator for about 3 days.
More Gluten Free Appetizers
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White Bean Dip with Lemon and Dill.
This hearty and flavorful white bean dip is seasoned with garlic, lemon, and dill. This is delicious with chips, crackers, or sliced vegetables.
Roast the garlic:
Preheat the oven to 375 degrees F. Slice the tops of the garlic and set on a piece of foil on a cookie sheet.
Drizzle garlic with olive oil and fold the foil over, sealing the ends. Roast at 375 degrees F for about 45 minutes, until cloves are soft and golden. Let cool, then squeeze out cloves and set aside.
Make the dip:
Rinse and drain the beans. Place in a food processor with roasted garlic cloves, olive oil, lemon juice, dill, and salt.
Puree until fairly smooth. Add more oil if it seems too thick. Add more salt or dill as desired.
Serve with crackers or tortilla chips.
Serving size is about ¼ cup. If you need to make more, this recipe is easily doubled.
Store dip in the refrigerator. It should stay fresh for about 3 days.
If you don’t like dill, try fresh parsley or cilantro instead.