This white bean dip is creamy and delicious, made with buttery olives. It’s quick and easy to make in your food processor, and you likely have most of the ingredients on hand. Whether you want a quick snack or a simple appetizer, you’ll love this white bean dip recipe.
Calling all dip lovers! I’ve got a white bean dip recipe to share with you today, and I have a feeling you’re going to love it. It’s a lighter, fresher take on hummus and one of those recipes that disappears almost as quickly as it comes together.
What makes this white bean dip so good is its simplicity and flavor. Creamy white beans create a light, smooth base, while black olives are blended right in, adding a subtle, buttery flavor that’s completely irresistible. The whole thing comes together in about five minutes, making it perfect for quick snacks or last-minute guests. Bonus: it keeps well in the fridge for several days, so I love making a batch on Sunday and tucking it into lunches all week long.
Best dippers for bean dip
Crackers are always a winning go-to with dips, but I often serve this dip with veggies instead. My favorites are red pepper, broccoli, snap peas, radishes, cherry tomatoes, and cucumber slices.
White bean dip variations
Why have one recipe when you can have five? Using this recipe as a base, you can tweak it slightly to create new and exciting dips every day.
- Use pitted green olives for a more pronounced olive flavor and green flecks.
- Add a teaspoon of lemon zest and a teaspoon of fresh thyme.
- Swap the lemon for lime, add a generous pinch of cayenne, and drizzle the top with chili oil.
- Add five whole roasted garlic cloves .
- Switch up the beans. Try chickpeas, black beans, or edamame beans.
White Bean Dip with Olives
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Ingredients
- ▢ 1 ¼ cup pitted black olives (divided)
- ▢ 2 14-ounce cans white beans (drained and rinsed)
- ▢ 2 tablespoons freshly squeezed lemon juice
- ▢ 1-4 tablespoons tahini (see notes)
- ▢ 1 large garlic clove
- ▢ ½ teaspoon salt
- ▢ Optional: minced chives, olive oil, and paprika (to garnish)
Instructions
- Reserve ¼ cup of the pitted olives for garnish. Either leave them whole or chop them. Your choice!
- Place the remaining 1 cup of olives, beans, lemon juice, tahini, garlic, salt, and ⅓ cup of water into your food processor and blend on high until the dip is mostly smooth. Season to taste with extra salt, if needed. 2 14-ounce cans white beans, 2 tablespoons freshly squeezed lemon juice, 1-4 tablespoons tahini, 1 large garlic clove, ½ teaspoon salt
- Pour the dip into a bowl and top with the reserved olives and any or all of the ganishes. Optional: minced chives, olive oil, and paprika
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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White Bean Dip with Olives
Ingredients
- 1 ¼ cup pitted black olives , divided
- 2 14-ounce cans white beans , drained and rinsed
- 2 tablespoons freshly squeezed lemon juice
- 1-4 tablespoons tahini , see notes
- 1 large garlic clove
- ½ teaspoon salt
- Optional: minced chives, olive oil, and paprika , to garnish
Instructions
- Reserve ¼ cup of the pitted olives for garnish. Either leave them whole or chop them. Your choice!
- Place the remaining 1 cup of olives, beans, lemon juice, tahini, garlic, salt, and ⅓ cup of water into your food processor and blend on high until the dip is mostly smooth. Season to taste with extra salt, if needed. 2 14-ounce cans white beans, 2 tablespoons freshly squeezed lemon juice, 1-4 tablespoons tahini, 1 large garlic clove, ½ teaspoon salt
- Pour the dip into a bowl and top with the reserved olives and any or all of the ganishes. Optional: minced chives, olive oil, and paprika
