Skip to content
White bean and garlic dip recipe

White bean and garlic dip recipe

47 ratings

This versatile no-cook dip takes just 5 minutes to whip up. Serve with pitta bread or crunchy veggies for dipping. See method

  • Serves 2
  • 5 mins to prepare
  • 293 calories / serving
  • Vegetarian
  • Gluten-free


  • 100g natural yogurt
  • 400g tin cannellini beans, drained and rinsed
  • 1 tbsp olive oil, plus a drizzle to serve
  • 1 large garlic clove
  • ½ lemon, zested, plus 1 tbsp juice
  • 10g chopped herbs (coriander, parsley, dill or basil all work well)
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    3g 17%
  • Sugars

    4g 5%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 20.4g Protein 11.8g Fibre 8.5g


1. Put all the ingredients except a little of the lemon zest and the herbs in a food processor with some seasoning and blitz until smooth. Spoon into a bowl and top with the herbs, a drizzle more oil, black pepper and the remaining lemon zest.

Serving suggestion: Serve as a dip with pitta chips and crudités, spoon into a sandwich with tuna and spring onions, or pile into jacket potatoes with a crumbling of feta and a handful of coriander. Store in the fridge for up to 4 days.

See more Dip recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.