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Garlicky White Bean Dip

Garlicky White Bean Dip

This garlicky white bean dip makes an easy appetizer or snack.  Roasted garlic, herbs, and lemon enhance the creamy white beans for a dip that’s so satisfying, you won’t remember how healthy it is.

Bowl of Garlicky White Bean Dip, garnished with whole white beans and parsley. It is served with sliced cucumbers, carrot sticks, and pita crisps.

This dip is one of my favorite ‘go-to’ snack recipes.  You can usually find a container of it in my fridge at any given time.  It’s full of protein and fiber and yet so smooth and creamy that it tastes like it’s full of heavy cream.  But there isn’t a drop of creamy or cheese.  The roasted garlic is what takes this easy dip over the top.

If you have the extra time, I highly suggest making the pita crisps.  They’re better than anything you can buy in a bag and you can control what you put on them.

Roasted Garlic

Garlic is one of those vegetables that when raw has a pungent, sharp bite and isn’t easily digestible.  But when roasted, garlic is transformed into a buttery, mellow, and caramelized spread.  It is utterly sublime.

Crock with heads of roasted garlic and fresh thyme.

It’s easy to do.  Take as much of the papery skin off of a head of garlic.  Cut on a little of the top and drizzle it with olive oil.  Add some herbs for a bit more flavor.  Wrap it in foil and bake in a 400-degree oven for 50-60 minutes.

Roasting garlic will fill your home with the most luscious aromas.  

You can store the garlic in a tightly covered container in the refrigerator for up to 2 ½ weeks.  Crush it into a paste and use it to flavor vegetables, mashed potatoes, soups, pizza, or garlic bread.  

Ingredients Needed

One of the best parts of this recipe is that you probably have everything on hand.

For the roasted garlic, you will need:

  • 1 large head of garlic
  • Olive oil
  • Fresh thyme

For the dip:

  • 2 cans of white beans.  I used cannellini beans.  They produce the smoothest dip, but any white bean will work.
  • Lemon
  • Parsley
  • Salt and pepper

For the pita crisps:

  • Pita bread
  • Olive oil
  • Salt
  • Italian seasoning

Bowl of Garlicky White Bean Dip, garnished with whole white beans and parsley.

How Is Garlicky Bean Dip Made?

It all starts with roasted garlic.  Once you have the garlic roasted, you’ll squeeze it into a food processor with the beans, lemon juice, parsley, water, salt, and pepper, and puree it all together.

Finally, you’ll make the pita crisps by cutting pita bread into eight wedges.  Toss the wedges with olive oil, salt, and Italian seasoning.  Bake them until golden brown and crisp.

How many dips that taste this delicious is any easier?

Bowl of Garlicky White Bean Dip, garnished with whole white beans and parsley. It is served with sliced cucumbers, carrot sticks, and pita crisps.

How To Store The Dip

You can store the dip in the refrigerator in a container with a tight-fitting lid for up to three days.  Leftover pita crisps can be stored in a ziplock bag on the counter for a week.

Looking for more healthy snack ideas?  Here are a few to try:

Print
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Bowl of Garlicky White Bean Dip, garnished with whole white beans and parsley.

GARLICKY WHITE BEAN DIP


  • Author: Millie Brinkley
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 10 minutes
  • Total Time: 1 hour, 25 minutes
  • Yield: Serves 8 1x

Description

This garlicky white bean dip makes an easy appetizer or snack.  Roasted garlic, herbs, and lemon enhance the creamy white beans for a dip that’s so satisfying, you won’t remember how healthy it is.


Ingredients

Scale

1 head of garlic

6 tablespoons olive oil, divided

2 sprigs fresh thyme (optional)

2 (15-ounce) cans white beans (cannellini, Great Northern, Navy, or white kidney beans), drained and rinsed

Juice from 1 lemon

¼ cup parsley

1 tablespoon hot water

1 ½ teaspoons Kosher salt

½ teaspoon freshly ground black pepper

For the pita crisps:

12 pita bread

⅓ cup olive oil

½ teaspoon Kosher salt

½ teaspoon Italian seasoning


Instructions

Roast the garlic.

Preheat the oven to 400 degrees.

Peel off as much of the papery skin from the garlic, leaving the head intact.

With a sharp knife cut about ¼-inch off of the top of the garlic.

Place the garlic on a large piece of aluminum foil and place the garlic and foil onto a small baking sheet.

Drizzle 1 tablespoon of the olive oil over the head of garlic.

Lay the sprigs of fresh thyme over the garlic.

Wrap the foil around the garlic, forming a pouch.

Bake in the preheated oven for 50-60 minutes until very fragrant and the cloves are tender when pierced with a knife.

Remove from the oven and allow to cool.

For the dip:

In the bowl of a food processor, dump in the white beans, lemon juice, parsley, pepper, hot water, and salt.

Squeeze in the roasted garlic cloves and the leaves from the thyme, if using.

Puree until smooth.  Taste and adjust seasonings for salt and pepper.

Spoon the dip into a serving bowl and set aside.

Make the pita crisps.

Cut each pita into 8 wedges.

Toss the pita wedges with olive oil, salt, and Italian seasoning in a large bowl.

Arrange the pita wedges on a large baking sheet.  Drizzle any remaining oil left in the bowl over the pitas.

Bake for 8-12 minutes or until golden brown.

Serve warm alongside the dip and crudites.

  • Category: Starters - Appetizers
  • Method: Puree
  • Cuisine: Italian

Keywords: garlicky white bean dip, appetizers, snacks, healthy recipes, healthy snacks, healthy appetizers, white beans, cannellini beans, roasted garlic, pita crisps

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