This roasted garlic white bean dip is creamy, savory and naturally vegan, with cannellini beans, a whole head of roasted garlic, lemon, olive oil and rosemary. It is thick enough for fresh vegetables but easy to loosen with a little water if needed.
Quick answer: Roast the garlic until very soft, then blend it with cannellini beans, olive oil, lemon and rosemary until smooth. Start with 2 tablespoons of water and add more only as needed for a scoopable dip. Carrots, celery, cucumber, peppers, broccoli and cauliflower all pair well with it.
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.
How to Roast Garlic for White Bean Dip
At 400°F / 205°C, a whole garlic head usually needs about 35–45 minutes. The cloves should squeeze easily from their skins.
How to Make Creamy White Bean Dip
Start with 2 tablespoons and add more only if the food processor needs it.
Compare the red pepper version
For a sweeter, brighter pepper-forward dip, use our Roasted Red Pepper White Bean Dip. Choose this roasted garlic version when you want a more savory, garlic-led flavor.
Lemon Herb White Bean Dip Variation
For a lemon-and-herb version without roasting garlic, blend 1 can (15 oz) cannellini beans, drained and rinsed, 1 tablespoon olive oil, 1 tablespoon lemon juice, ½ teaspoon finely grated lemon zest, ⅛ teaspoon fine salt and a pinch of black pepper. Add cool water one teaspoon at a time, up to 2 tablespoons, only as needed for a scoopable texture.
Pulse in 1 tablespoon chopped parsley and 1 tablespoon chopped chives. Taste before adding more lemon or salt. This makes roughly 1 cup and takes about 10 minutes. These are complete quantities for the variation: omit the main recipe’s roasted garlic and rosemary, and do not add this mixture to the full batch.
Best Vegetables for Roasted Garlic White Bean Dip
Carrots and bell peppers add sweetness against the savory roasted garlic, while celery and cucumber give the creamy dip a crisp, fresh contrast. Broccoli and cauliflower florets are sturdy enough for a thicker scoop. For a larger mixed platter, see our Best Vegetables for Dipping guide.
Frequently Asked Questions
Can I make roasted garlic white bean dip ahead of time?
Yes. You can prepare the dip ahead and keep it covered in the refrigerator. Stir it before serving; if it has thickened, add a small amount of cool water and stir again until scoopable.
What beans work best for white bean dip?
Cannellini beans work especially well because they blend into a mild, creamy base that lets the roasted garlic, lemon and rosemary stay prominent.
How do I fix white bean dip that is too thick?
Add cool water gradually, about a teaspoon or tablespoon at a time depending on the texture, and process again. Avoid adding a large amount at once because the dip should stay thick enough to cling to vegetables.
Storage
Use the central storage guide for refrigerated and room-temperature guidance.
Roasted Garlic White Bean Dip: Creamy, Vegan & Easy
Ingredients
Method
- 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.
