Why You’ll Love This Herbed White Bean Dip with Veggies

• It’s unbelievably quick and easy. Seriously, if you can operate a food processor, you’re minutes away from dip heaven. There’s no cooking involved—just a bit of blending until you achieve that perfect, smooth consistency.
• The flavour is incredibly fresh and vibrant. Unlike heavy, mayo-based dips, this one feels light and herbaceous. The combination of parsley and dill gives it a garden-fresh taste, while the lemon juice and zest provide a necessary zing that cuts through the creaminess of the beans.
• It’s a fantastic healthy snack or appetizer. Packed with plant-based protein and fibre from the white beans, this dip will keep you feeling satisfied. It’s a brilliant way to encourage everyone to eat more raw vegetables without feeling like you’re on a diet.
• It’s incredibly versatile. While we’re serving it with crisp veggies here, this dip is a chameleon. Think of it as a spread for sandwiches, a topping for grilled chicken or fish, or even a base for a more substantial bowl meal. Its uses are practically endless.

Ingredients & Tools

• 2 cans (15 oz / 425 g each) cannellini beans, rinsed and drained
• 1/3 cup (80 ml) extra virgin olive oil, plus more for drizzling
• 1/4 cup (60 ml) fresh lemon juice (from about 1 large lemon)
• 1 teaspoon lemon zest
• 1 small garlic clove, minced
• 1/2 cup (25 g) fresh flat-leaf parsley, roughly chopped
• 1/4 cup (12 g) fresh dill, roughly chopped
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2-3 tablespoons ice water
• For serving: An assortment of fresh vegetables like cucumber spears, carrot sticks, bell pepper strips, radishes, and cherry tomatoes.

Tools: A food processor or high-speed blender, a microplane or zester, a measuring jug, and a spatula.

The quality of your ingredients really shines here, so use the best extra virgin olive oil you have for that beautiful, fruity flavour. And don’t skip the ice water—it’s the secret trick to getting an unbelievably light and creamy texture.

Serves: 6 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Rinse those beans! This is a non-negotiable step. Giving your canned beans a good rinse under cold water removes the starchy, sometimes slightly metallic-tasting liquid they’re packed in. It ensures your dip tastes purely of bean and herb, and not of the can.
• Fresh herbs are key. I know it’s tempting to use dried herbs when you have them on hand, but for this recipe, fresh is absolutely essential. The vibrant, green flavour of fresh parsley and dill is what makes this dip so special and alive-tasting.
• Go easy on the garlic. Since the garlic is raw, it can become overpowering very quickly. Start with one small clove. You can always add more after a taste test, but you can’t take it out! Remember, the flavour will intensify slightly as the dip sits.
• Why ice water? It might seem like a strange addition, but adding a little cold water while the food processor is running helps create an emulsion, much like when making a mayonnaise. This results in a dip that’s airy, smooth, and light, rather than pasty or dense.

How to Make Herbed White Bean Dip with Veggies

Serving Suggestions

Complementary Dishes

• Grilled Halloumi or Chicken Skewers — The creamy, cool dip is a fantastic contrast to the salty, charred flavour of grilled halloumi or juicy chicken. It acts almost like a tzatziki, cutting through the richness perfectly.
• A Giant Mediterranean Platter — Place the bowl of dip in the centre of a large board surrounded by olives, marinated artichokes, dolmas, and chunks of feta cheese. It becomes the star of a mezze-style feast that’s perfect for sharing.
• As a Sandwich Spread — Forget mayonnaise. Slather this herby bean dip on your favourite bread and pile it high with roasted vegetables, fresh greens, and maybe a slice of turkey for a seriously flavourful and satisfying lunch.

Drinks

• A Crisp Sauvignon Blanc — The herbaceous notes in the wine, like gooseberry and grass, will mirror the fresh dill and parsley in the dip, creating a really harmonious pairing that feels light and refreshing.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, making each crunch of vegetable and taste of dip feel like the first. It’s simple, but incredibly effective.
• A Light Pale Ale or Lager — The slight bitterness and carbonation of a cold beer work wonderfully with the creamy, savoury dip. It’s a classic combo for a reason, especially if you’re serving this as a snack during a casual gathering.

Something Sweet

• Lemon Olive Oil Cake — The citrus theme continues! A slice of moist, not-too-sweet lemon cake feels like a natural, elegant progression after the savoury, herby notes of the dip. It’s a lovely way to round off a light meal.
• A Bowl of Fresh Berries — Sometimes, simple is best. The natural sweetness and slight acidity of strawberries, raspberries, or blueberries provide a clean, refreshing finish that doesn’t overwhelm the palate after the savoury dip.
• Dark Chocolate Almond Clusters — A few pieces of high-quality dark chocolate with almonds offer a touch of bitterness and crunch. It’s a small, sophisticated sweet bite that contrasts nicely without being too heavy.

Top Mistakes to Avoid

• Mistake: Using dried herbs instead of fresh. I’ve tried it, and honestly, it’s just not the same. Dried herbs lack the bright, vibrant flavour and can sometimes taste a bit dusty. They won’t blend into the same smooth, green paste either.
• Mistake: Skipping the bean-rinsing step. The liquid in the can is often thick and salty and can give your dip an off flavour. Taking that extra minute to rinse the beans thoroughly is crucial for a clean, pure bean taste.
• Mistake: Over-processing the garlic. If you just throw a whole garlic clove in with the beans, you might end up with a bitter bite and uneven garlic flavour. Mincing it first ensures it distributes evenly throughout the dip.
• Mistake: Not adding the ice water. Without it, the dip can be a bit thick and pasty. The water is what gives it that light, whipped, restaurant-quality texture. Don’t be afraid of it—embrace it!

Expert Tips

• Tip: Toast your own spices. For a warm, deeper flavour profile, try adding a pinch of cumin. Toast whole cumin seeds in a dry pan until fragrant, then grind them and add to the food processor. It adds a wonderful, subtle complexity.
• Tip: Make it ahead for better flavour. This dip is a fantastic make-ahead option. The flavours deepen and meld together beautifully after a few hours, or even overnight, in the fridge. Just give it a good stir and a fresh drizzle of oil before serving.
• Tip: Get creative with your dippers. Beyond the classic crudités, try serving it with warm pita chips, crispy roasted potato wedges, or even as a condiment for grilled steak. It’s also amazing smeared on crostini and topped with a drizzle of chilli oil.
• Tip: Fix a broken dip. If you feel you’ve added too much liquid and the dip is too thin, don’t panic. Just add a handful of extra beans or a tablespoon of tahini and blend again to thicken it back up. It’s very forgiving.

FAQs

Can I use a different type of bean?
Absolutely! While cannellini beans are classic for their mild flavour and creamy texture, you can experiment. Great Northern beans are a very close substitute. Chickpeas (garbanzo beans) will also work, but the dip will have a heartier, more hummus-like flavour and a slightly grainier texture. If using chickpeas, you might want to add a tablespoon of tahini to enhance the creaminess.

How long does this dip keep in the refrigerator?
Stored in an airtight container, this dip will stay fresh and delicious for up to 4-5 days. The colour might darken a bit as the herbs oxidize, but the flavour will still be great. Just give it a stir before serving. I don’t recommend freezing it, as the texture can become watery and separated upon thawing.

My dip turned out too thick. What can I do?
No problem at all! This is an easy fix. Simply add more ice water, one teaspoon at a time, while blending until you reach your desired consistency. You could also add a tiny bit more olive oil or lemon juice, but water works best for thinning without altering the flavour profile.

Can I make this without a food processor?
You can, but it requires a bit more elbow grease. A high-speed blender will work even better, actually. If you only have a bowl and a fork, you can mash the beans thoroughly first, then very finely mince the herbs and garlic, and whisk everything together. The texture will be more rustic, but the flavour will still be wonderful.

Is there a way to make this oil-free?
For an oil-free version, you’ll need to replace the richness and emulsifying power of the olive oil. Try using 1/4 cup of unsweetened, plain plant-based yogurt or a few tablespoons of aquafaba (the liquid from a can of chickpeas) instead. The flavour will be different—less fruity and rich—but it will still be a tasty, creamy dip.