Creamy Lemon Herb White Bean Dip – Better Than Takeout

Creamy Lemon Herb White Bean Dip – Better Than Takeout. This homemade dip is so much better than store-bought. After making this many times, I discovered the trick to the creamiest texture is to blend until smooth and then add more lemon juice to taste. If you love recipes like this, you’ll also enjoy Easy Hibachi Zucchini Stir Fry Recipe for Dinner and Easy Baked Stuffed Apples with Oats and Cinnamon.

What You'll Need for Creamy Lemon Herb White Bean Dip – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cans (15 oz) white beans, drained and rinsed
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic
• 1/2 cup fresh herbs (parsley, chives, or dill)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• Optional: Extra olive oil, for drizzling
• Optional: Fresh herbs, chopped
• Optional: Pita chips or veggies, for serving

How to Make Creamy Lemon Herb White Bean Dip – Better Than Takeout

1. Step 1: In a high-speed blender or food processor, combine the drained and rinsed beans, lemon juice, olive oil, garlic cloves, salt, black pepper, and red pepper flakes (if using). Blend until smooth and creamy, scraping down the sides as needed.
2. Step 2: Add the fresh herbs and blend again until well combined. Taste and add more lemon juice, salt, or pepper if needed. If the dip is too thick, add a tablespoon or two of water and blend again.
3. Step 3: Transfer the dip to a serving bowl. Drizzle with a little more olive oil and garnish with fresh herbs. Serve with pita chips, veggies, or crackers.

Storing & Reheating Creamy Lemon Herb White Bean Dip – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: This dip can be made up to 3 days ahead and stored in the refrigerator.

Freezing Creamy Lemon Herb White Bean Dip – Better Than Takeout

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Not necessary, as this dip is best served cold. Microwave: Not necessary, as this dip is best served cold.

Recipe Notes

• Chef tip: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño to the blender.
• Best substitution: If you don't have fresh herbs on hand, you can use 1 tablespoon of dried herbs instead.
• Make-ahead: This dip can be made up to 3 days ahead and stored in the refrigerator. Let it sit at room temperature for 15-20 minutes before serving to allow the flavors to meld.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your dip is too thick, add a tablespoon or two of water and blend again. If it's too thin, blend in a tablespoon of tahini or hummus to thicken it up.

Creamy Lemon Herb White Bean Dip – Better Than Takeout

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Prep

10 minutes

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Cook

0 minutes

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Total

10 minutes

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Serves

6 servings

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Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cans (15 oz) white beans, drained and rinsed
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic
• 1/2 cup fresh herbs (parsley, chives, or dill)

Seasonings

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)

Optional Toppings

• Extra olive oil, for drizzling
• Fresh herbs, chopped
• Pita chips or veggies, for serving

Instructions

1. Step 1: In a high-speed blender or food processor, combine the drained and rinsed beans, lemon juice, olive oil, garlic cloves, salt, black pepper, and red pepper flakes (if using). Blend until smooth and creamy, scraping down the sides as needed.
2. Step 2: Add the fresh herbs and blend again until well combined. Taste and add more lemon juice, salt, or pepper if needed. If the dip is too thick, add a tablespoon or two of water and blend again.
3. Step 3: Transfer the dip to a serving bowl. Drizzle with a little more olive oil and garnish with fresh herbs. Serve with pita chips, veggies, or crackers.

Notes

• Chef tip: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño to the blender.
• Best substitution: If you don't have fresh herbs on hand, you can use 1 tablespoon of dried herbs instead.
• Make-ahead: This dip can be made up to 3 days ahead and stored in the refrigerator. Let it sit at room temperature for 15-20 minutes before serving to allow the flavors to meld.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your dip is too thick, add a tablespoon or two of water and blend again. If it's too thin, blend in a tablespoon of tahini or hummus to thicken it up.

Storage

• Fridge: Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Not necessary, as this dip is best served cold.
• Microwave reheat: Not necessary, as this dip is best served cold.
• Make ahead: This dip can be made up to 3 days ahead and stored in the refrigerator.

Nutrition Per Serving

• Calories: 130
• Protein: 7g
• Fat: 5g
• Carbs: 18g
• Fiber: 5g
• Sugar: 2g
• Sodium: 500mg
• Cholesterol: 0mg
• Sat. Fat: 0.7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Lemon Herb White Bean Dip – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Lemon Herb White Bean Dip – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!