A pale, garlic-forward white bean dip with roasted garlic, lemon, olive oil and rosemary.
Flavor focus: This white bean dip is built around roasted garlic. For a sweeter red-pepper-forward version, use Roasted Red Pepper White Bean Dip.
This roasted garlic white bean dip is deliberately garlic-forward and pale, with cannellini beans providing the creamy body. It is distinct from the red-pepper white bean recipe, which is orange-red and pepper-forward.
Roast the garlic until very soft
At 400°F / 205°C, a whole garlic head usually needs about 35–45 minutes. The cloves should squeeze easily from their skins.
Adjust water gradually
Start with 2 tablespoons and add more only if the food processor needs it.
Compare the red pepper version
For a sweeter pepper-forward dip, use Roasted Red Pepper White Bean Dip.
Best vegetables
Carrots, celery, cucumber spears, peppers, broccoli and cauliflower work well. See Best Vegetables for Dipping.
Storage
Use the central storage guide for refrigerated and room-temperature guidance.
Recipe card
Roasted Garlic White Bean Dip: Creamy, Vegan & Easy
Prep: 10 min · Cook: 45 min · Total: 60 min · Yield: About 3 cups
Ingredients
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 whole garlic head
- 1 tsp extra-virgin olive oil for roasting garlic
- 3 tbsp extra-virgin olive oil for the dip
- 2 tbsp fresh lemon juice
- 1 tsp finely chopped fresh rosemary
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 2–4 tbsp cool water, only as needed
Instructions
- Heat oven to 400°F / 205°C. Trim the top of the garlic head to expose the cloves, drizzle with 1 tsp oil and wrap or cover.
- Roast garlic 35–45 minutes until very soft. Cool enough to handle.
- Add beans, squeezed roasted garlic, 3 tbsp olive oil, lemon, rosemary, salt and pepper to a food processor.
- Process until smooth. Add 2 tbsp water, then more 1 tbsp at a time only if needed.
- Taste and serve or refrigerate.
