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White Bean Dip

White Bean Dip

  • Prep

  • Ready In


An awesome alternative to the usual refried beans and tortilla chips. Serve this dip with pita chips or veggie wheat crackers

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet


  1. In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.
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Heidi B.

I love this dip! I followed the modifications of another reviewer (1/2 lemon- juiced, 1 Tbsp chopped garlic, 1/2 tsp of crushed red pepper & sub 2 TBSP chopped fresh italian parsley for the cilantro)it's out of this world! I follow the WW Core Plan and this fits in great. It's the best served with homemade pita chips but is equally delicious with raw brocoli, celery and red pepper. I've already made this 4 times this summer!


I make this all the time, it is very similar to one that Giada makes on Everyday Italian. I reduce the lemon to 1/2 of a juiced lemon, add 2 tablespoons of fresh Italian parsley, omit the cilantro, 1 tablespoon chopped garlic and 1/2 teaspoon crushed red pepper. Serve with pita triangles that have been sprinkled with olive oil, oregano, salt and pepper(both fresh ground from a salt & pepper mill) and then bake the pitas for 8 minutes at 400 degrees. Fabulous with the dip and good for you too!


it tastes great with pita chips but I also think the lemon was to over powering.