Garlic and Herb White Bean Dip | Midwest Living

Garlic and Herb White Bean Dip

Garlic and Herb White Bean Dip

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  • Makes: 8 servings
  • Yield: 2 1/4 cups
  • Hands On 10 mins
  • Total Time 10 mins

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This hearty dip is a crazy-simple appetizer but also can be the heart of a light supper, served with an assortment of vegetables, cheese, crackers, sliced meat and fruit. The recipe comes from the cookbook Pretty Simple Cooking.


  • 1 clove garlic, peeled
  • 1/2 cup packed chopped fresh herbs, such as basil, thyme, oregano, chives and rosemary*
  • 2 15 - ounce cans cannellini beans (white kidney beans), rinsed and drained
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/2-3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. In a food processor, finely chop garlic and herbs. Add beans, oil, vinegar, 1/2 teaspoon kosher salt and the pepper. Process until very smooth; taste for seasoning. Scrape bowl and process for an additional 30 seconds until completely smooth. Store in refrigerator up to 7 days.


  • *Prep Tip *As you choose herbs, be mindful that some are quite potent. For example, a few leaves of rosemary go a long way, but you can be more liberal with basil or chives. In winter, make the dip with a spoonful of jarred pesto instead of herbs.

Nutrition Facts

(Garlic and Herb White Bean Dip)

Servings Per Recipe 8, carb. (g) 15, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 1, Riboflavin (mg) 0, cal. (kcal) 137, vit. A (IU) 140, iron (mg) 2, Fat, total (g) 7, vit. C (mg) 1, sugar (g) 0, Potassium (mg) 216, pro. (g) 5, calcium (mg) 66, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 5, sodium (mg) 323, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 2, Niacin (mg) 0

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