Go Back
–+ servings
white bean dip with lemon and dill

White Bean Dip with Lemon and Dill.

Kelly Roenicke
This hearty and flavorful white bean dip is seasoned with garlic, lemon, and dill. This is delicious with chips, crackers, or sliced vegetables.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 130 kcal

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:

  • 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.

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

Calories: 130kcalCarbohydrates: 21gProtein: 6gFat: 3gSodium: 425mgPotassium: 72mgFiber: 5gVitamin A: 30IUVitamin C: 6.1mgCalcium: 98mgIron: 2.8mg
Keyword easy
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!