Easy Roasted Garlic White Bean Dip

Looking for a delicious appetizer recipe that you can throw together in under 35 minutes? Try this Easy Roasted Garlic White Bean Dip. Made from five simple ingredients, you’ll be blown away by how much flavor this dip packs. What’s great, is that you most likely have everything you need already in your pantry.

Perfect for those nights when you have an impromptu gathering at your home. Or this dip makes a great meal prep item as well. Pack a some dip in a to-go container and enjoy with veggies or chips as a healthy snack.

Love this easy dip recipe? Try my Four Ingredients Cottage Cheese Apple Dip.

Why You’ll Love This Recipe

• Easy to make. This five ingredient dip is loaded with flavor and comes together easily.
• Perfect for gatherings. This recipe is easy to share making it perfect for parties or get togethers.
• Perfect for meal prep. Leftover dip can be enjoyed throughout the week with veggies or chips!

Recipe Ingredients

• Beans – I used two cans of cannellini beans. They are soft when blended and mild which allows them to take on a lot of flavor.
• Garlic – You’ll need one bulb of roasted garlic for this recipe.
• Olive Oil – This recipe calls for olive oil. Use good oil that has a nice flavor.
• Lemon Juice – Fresh squeezed lemon juice adds some brightness to this recipe.
• Salt – Season this dip with kosher salt to enhance the flavors.

Variations

Swap the beans. For this easy roasted garlic and white bean dip appetizer recipe, you can use a variety of white beans. Navy beans, great northern or cannellini would all work fine. I used cannellini beans because that’s what I had on hand. Whatever bean you select is fine, but just stick with one type. No mixing.

Customize. As far as toppings go, you can really make this dip your own. I added some chili oil, fresh chopped Italian parsley and extra roasted garlic cloves. However, you could use regular extra virgin olive oil, a pinch of cumin and cilantro too. You can get as creative as you want.

Expert Tips

• Be sure to rinse and drain the canned beans before adding them to your food processor.
• When preparing the garlic, preheat the oven to 400 degrees. Remove the outer skin from the garlic bulb but leave it all intact. Cut about ¼ inch from the bottom of the garlic bulb to expose the cloves. Drizzle the exposed cloves with olive oil and place the bulb clove side down on a piece of aluminum foil. Fold the foil into a pouch and bake for 30-35 minutes. Once fully roasted, the garlic will easily squeeze out from the skin.
• When serving this dish, I would suggest offering naan pita bread, chips, or even sliced carrots or cucumbers. All of these would work perfectly for dipping.

How to Make

Roast the Garlic

• Preheat the oven to 400 degrees. Remove the outer skin from the garlic bulb but leave the root intact. Cut about ¼ inch from the bottom of the garlic bulb to expose the cloves.Drizzle the exposed cloves with olive oil and place the bulb clove side down on a piece of aluminum foil. Fold the foil into a pouch and bake on a baking tray for 30-35 minutes.

Blend the Dip

• Open the cannellini beans, rinse and drain them and add them to your food processor. Add 6-8 cloves of the roasted garlic to the food processor, reserving a few cloves as garnish.Add the lemon juice, kosher salt, and olive oil. Blend until well combined. Add to a bowl and top with the chili oil, extra roasted garlic and chopped fresh parsley. Serve and enjoy.

Storage

Store this dip in an airtight container in the refrigerator for up to 3-4 days.

Frequently Asked Questions

Other Dip Recipes to Consider Trying

• Cottage Cheese Apple Dip
• Burrata Bruschetta Dip
• Chicken Enchilada Dip
• Easy Cheesy Pizza Dip
• Best Black Bean Dip