White Bean Dip with Lemon and Dill.

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.

Ingredients

• white beans
• garlic
• olive oil
• lemon
• dill
• salt

Instructions

1. Roast the garlic and let it cool.
2. Place the beans, garlic, olive oil, lemon juice, dill, and salt in a food processor and pulse until you reach the desired consistency.
3. Serve with tortilla chips, crackers, or fresh veggies.

Substitutions

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.

Serving Suggestions

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.

Storage

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

• The Best Guacamole
• Vegan Cheese Ball
• Easy Cherry Tomato Salsa

Disclosure: This post contains affiliate links.

Recipe

5 from 1 vote

Print

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.

Course Appetizer

Cuisine Dairy Free, gluten free, vegan.

Keyword easy

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 4

Calories 130 kcal

Author Kelly Roenicke

Ingredients

• 15 ounces Cannellini beans or navy beans
• 2 heads garlic roasted
• 1 Tablespoon olive oil
• 1 Tablespoon lemon juice
• 2 teaspoons dried dill
• ⅓ teaspoon sea salt

Instructions

Roast the garlic:

1. Preheat the oven to 375 degrees F. Slice the tops of the garlic and set on a piece of foil on a cookie sheet.

2. 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:

1. Rinse and drain the beans. Place in a food processor with roasted garlic cloves, olive oil, lemon juice, dill, and salt.

2. Puree until fairly smooth. Add more oil if it seems too thick. Add more salt or dill as desired.

3. Serve with crackers or tortilla chips.

Recipe Notes

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.

Nutrition Facts

White Bean Dip with Lemon and Dill.

Amount per Serving

Calories

130

% Daily Value*

Fat

 

3

g

5

%

Sodium

 

425

mg

18

%

Potassium

 

72

mg

2

%

Carbohydrates

 

21

g

7

%

Fiber

 

5

g

21

%

Protein

 

6

g

12

%

Vitamin A

 

30

IU

1

%

Vitamin C

 

6.1

mg

7

%

Calcium

 

98

mg

10

%

Iron

 

2.8

mg

16

%

* Percent Daily Values are based on a 2000 calorie diet.