Tuscan White Bean Dip

Last updated on February 22nd, 2026

Thick, creamy and herby with bright, lemony undertones, this Italian-inspired Tuscan White Bean Dip is a simple, protein-packed appetizer or healthy snack that takes just 15 minutes to make.

This recipe uses simple, affordable ingredients that we almost always have on hand. Served with chips, crostini, fresh veggies or your favourite crusty bread, it makes a delicious holiday appetizer or game day snack.

Here’s everything you’ll need to make it

• 4 tablespoons (55 grams) extra-virgin olive oil, divided
• 1 large garlic clove
• 2 rosemary sprigs
• ½ teaspoon (1 gram) dried oregano
• 1 540 ml (250 grams or 19 oz) can cannellini beans, drained and rinsed
• Freshly squeezed juice of ½ lemon (about 15 grams or 1 tablespoon)
• ½ teaspoon (1 gram) lemon zest
• 2 tablespoons (30 grams) water
• Coarse sea salt and freshly ground black pepper to taste
• Suggested toppings: more olive oil fresh thyme and/or crushed red pepper flakes

While entirely optional, this recipe calls for a quick turn of the aromatics in a hot skillet to add depth of flavour. This also makes the garlic a milder, sweetly fragrant addition and I promise the result is worth it. However, if you’re pressed for time you can simply skip this step, combine all the ingredients and blend to have it ready in 5 minutes.

More reasons to love this Tuscan White Bean Dip

• This easy, rustic plant-based dip is a delicious alternative to hummus. It’s wonderfully fragrant and both dairy and gluten free.
• Protein and fibre-rich cannellini beans have a naturally buttery taste and creamy texture, making them ideal for dips. For this recipe I’ve combined them with fresh garlic, rosemary and oregano for herby goodness and bright lemon to balance out the heft of the beans.
• It’s a great everyday dip you can use for everything from grain bowls to toasts, sandwiches and burgers or as a meal prep dip for lunches and snacks through the week.

What if I don’t have cannellini beans?

Both great northern and navy beans are great substitutes!

There are so many ways to enjoy this Tuscan White Bean Dip. On this snowy winter day, I’ve opted to top it with more of the herb and garlic infused olive oil together with earthy, fresh thyme leaves. It would be delicious topped with more rosemary and crumbled, crispy pancetta, your favourite nuts or seeds for an added protein boost. Or try it topped with sun-dried tomatoes and grilled artichokes for a fresh, summery option!

Try this Roasted Red Pepper Hummus or this Sundried Tomato and Sage White Bean Dip next.

If you make it, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Tuscan White Bean Dip

5 from 1 vote

Thick, creamy and herby with bright, lemony undertones, this Italian-inspired Tuscan White Bean Dip is a simple, protein-packed appetizer or healthy snack. Ready in just 15 minutes!

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Prep Time:15 minutes mins

Course: Side, Snack, Topping

Keyword: dip, tuscan, white bean

Servings: 4

Author: Kerry

Equipment

• Cutting board
• Fine grater/zester
• Small sauce pan
• 4-cup cordless food processor

Ingredients

• 4 tablespoons extra-virgin olive oil divided
• 1 large garlic clove
• 2 rosemary sprigs
• ½ teaspoon dried oregano
• 1 540 ml (250 grams or 19 oz) can cannellini beans drained and rinsed
• Freshly squeezed juice of ½ lemon about 15 grams or 1 tablespoon
• ½ teaspoon lemon zest
• 2 tablespoons water
• Coarse sea salt and freshly ground black pepper to taste
• Suggested toppings: more olive oil, fresh thyme and/or crushed red pepper flakes

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Instructions

• To prepare the aromatics, first heat the olive oil in a small skillet or saucepan. Add garlic, rosemary and oregano and let cook for 4-5 minutes, turning occasionally until the oil is sizzling and the garlic clove is browned on both sides. Remove from heat, discard rosemary (or reserve for garnish) and set aside.
• In a 4-cup food processor, combine cannellini beans, lemon juice and zest, water, salt and pepper. Add the garlic clove and 3 tablespoons of the herb infused oil from the pan and blend until smooth, scraping down the sides with a spatula as needed. If you find the consistency to be too thick for your taste, add more water a teaspoon at a time to thin it out.
• Transfer dip to a serving bowl, drizzle with the remaining tablespoon of herb-infused oil from the pan or add your toppings of choice. Serve with chips, crostini, fresh veggies or your favourite crusty bread and enjoy!

Notes

Make ahead: White bean dip may be made a day in advance and stored in a well-sealed container in the refrigerator. Reserve toppings including olive oil until ready to serve. Serve at room temperature.

Substitutions: If you don’t have cannellini beans both great northern and navy beans are great substitutes.

Serve it warm: This dip is also delicious served warm. Using an oven safe dish, heat at 350ºF (177ºC) for 10-15 minutes until warmed through and serve immediately.

Storage: Leftover dip can be stored in a well-sealed container in the refrigerator for up to 4 days. *Note that if warmed up prior to serving, this dip will lose some of its creamy texture. Storage of any leftover dip that has been warmed is not recommended.