Go Back
+ servings
This vegan and gluten free white bean and dill dip is both filling and flavorful!

White Bean Dip with Lemon and Dill.

A hearty and flavorful white bean dip with lemon and dill. This is delicious with chips, crackers, or sliced vegetables.

Course Appetizer
Cuisine Dairy Free, gluten free, vegan.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 130 kcal
Author Kelly Roenicke


  • 15 ounces Cannellini beans
  • 2 heads garlic roasted
  • 1 Tablespoon olive oil
  • 1 Tablespoon lemon juice
  • 2 teaspoons dried dill
  • 1/3 teaspoon sea salt


  1. Roast the garlic: Preheat the oven to 375. Slice the tops of the garlic and set on a piece of parchment paper on a cookie sheet.
  2. Drizzle garlic with olive oil and fold parchment paper over and twist the ends, sealing the garlic inside. Roast at 375 degrees for 35-45 minutes, until cloves are soft and golden. Let cool, then squeeze out cloves and set aside.
  3. Rinse and drain the beans. Place in a food processor with roasted garlic cloves, olive oil, lemon juice, dill, and salt.
  4. Puree until smooth. Add more oil if it seems to thick. Add more salt or dill as desired.
  5. Serve with crackers or tortilla chips.
Nutrition Facts
White Bean Dip with Lemon and Dill.
Amount Per Serving
Calories 130 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 425mg18%
Potassium 72mg2%
Carbohydrates 21g7%
Fiber 5g21%
Protein 6g12%
Vitamin A 30IU1%
Vitamin C 6.1mg7%
Calcium 98mg10%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.