Any time you’re hosting a get-together, you want a dip that’s easy to make, full of flavor, and sure to be a crowd favorite. This Spicy White Bean Dip checks all the boxes! Creamy, zesty, and with just the right amount of heat, it’s a simple appetizer that pairs beautifully with pita chips, crackers, or fresh veggies.
No get-together with friends would be complete without a really good dip. Whether it’s something warm and cheesy from the oven or a cool, creamy option out of the fridge, there’s always room for one more. I always like to offer a mix of appetizers including the classic onion dip, my sausage balls with their two dipping sauces, and a rotation of other favorites.
Sometimes, I like to add a dip that’s a little lighter but just as satisfying. That’s where this Spicy White Bean Dip comes in. It’s smooth and creamy, with just enough heat to keep things interesting. It’s also one of those recipes that tastes even better when made ahead, giving the flavors time to blend together.
If you’re looking for something quick, easy, and packed with flavor, this dip is just the thing. Serve it with pita chips, crackers, or fresh-cut veggies, but just be prepared to refill the bowl because this one disappears fast!
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 15 Minutes
Servings: 8
Primary Ingredient(s): White beans, onion, garlic, lemon, rosemary
Skill Level: Easy
What You’ll Like About This Recipe
- It’s quick and easy – ready in just 15 minutes.
- The beans create a smooth texture, while cayenne and red pepper flakes add just the right amount of heat.
- It’s great for making ahead. The flavors only get better after a few hours in the fridge.
Ingredient Notes
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- Olive Oil – You’ll saute the onions and garlic in a little olive oil to produce a lovely, rich background flavor for the dip. I also drizzle the top with a bit more oil before serving.
- Onion and Garlic – These two aromatics add their natural sweetness to the recipe.
- White Beans – Canned white beans (such as cannellini, navy, or Great Northern beans) create a creamy base without the need for any dairy.
- Lemon Juice – Adds a bright, fresh note that balances all the other flavors.
- Fresh Rosemary – Rosemary always gives that beautiful earthy touch. I prefer fresh, but you can use dried if you like. Be sure to reduce the amount by half with dried.
- Cayenne and Red Pepper Flakes – Give the dip its signature heat. If you really like the hot stuff, go ahead and double both the cayenne and red pepper flakes. We’ll stay with the mild version, thank you.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Spicy White Bean Dip
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and reduce the heat to medium. Cook until the onion is soft, but don’t let it brown. Stir in the garlic and cook for another minute. Remove the skillet from the heat.
- Add the beans and all the remaining ingredients to the skillet.
- Use an immersion blender (or transfer the mixture to a blender) and process until smooth.
- Transfer the dip to a container and refrigerate it until ready to serve.
- When ready to serve, put the dip in a serving bowl and drizzle with a little extra virgin olive oil for a finishing touch.
Recipe Tips
- Use fresh ingredients – Using fresh rosemary and freshly squeezed lemon juice really does make a big difference in flavor. If at all possible, opt for fresh!
- Adjust the heat level – If you like things spicier, add extra cayenne or red pepper flakes. On the other hand, if you want a milder dip, reduce the amount.
- Adjust the consistency – If the dip is too thick, add just a tiny splash of water or a drizzle of olive oil while blending to reach the desired consistency.
- Let it rest – It can be served immediately, but the flavors develop more after a few hours in the fridge, so making it ahead is a great idea.
Recipe Variations
- For a little smoky flavor, try adding a pinch of smoked paprika.
- Add a little richness with some grated Parmesan or crumbled feta. Both add a salty bite that complements the creamy beans.
- Swap out the rosemary for fresh thyme or parsley. They’ll bring a slightly different herbal flavor.
- For a milder garlic flavor, roast the garlic first to add a subtle sweetness.
- For brightness, add a little lemon zest along with the juice. It enhances the freshness and balances the heat from the cayenne and red pepper flakes.
Serving Suggestions
This dip pairs well with a variety of other appetizers and beverages. Here are two curated menus to complement the dip.
Mediterranean Platter
You could add this dip to a delicious Mediterranean-inspired appetizer spread:
- My Big Fat Greek Appetizer – A layered feta dip with olive oil, cucumber, onion, tomatoes, and olives, perfect for scooping with pita bread.
- Mini Caprese Skewers – Bite-sized skewers featuring marinated fresh mozzarella, cherry tomatoes, and basil.
- Strawberry Balsamic Cream Cheese Bites – An easy hors d’oeuvre combining sweet, ripe strawberries, balsamic vinegar, and cream cheese on crackers.
Beverage Pairing: Serve with a crisp white wine like Sauvignon Blanc or a refreshing Infused Water for a non-alcoholic option.
Southern Appetizer Spread
Serve it along with these Southern favorites:
- BLT Bites – Miniature versions of the classic bacon, lettuce, and tomato sandwich, served on toasted sourdough bread.
- Cheddar Pecan Cheese Ring – A vintage recipe featuring a cheddar cheese and pecan ring served with sweet strawberry preserves.
- Sausage Balls with Two Dipping Sauces – Traditional sausage balls served with honey mustard and spicy horseradish ketchup dipping sauces.
Pair with classic sweet tea or a light beer to complement the rich flavors.
How to Store
Remember that the dip can thicken while sitting in the fridge. If that happens, give it a good stir and add a drizzle of olive oil or a splash of water to restore the texture.
- Store in an airtight container in the refrigerator for up to three days.
- Freezing isn’t recommended, as the texture can become grainy when thawed. It’s best to make and enjoy this dip within a few days.
Questions About Spicy White Bean Dip
Yes, this dip tastes even better after chilling for a few hours. You can make it up to three days in advance.
Absolutely, but you’ll have to plan for extra time to soak and cook the beans. You may also need to add a little extra liquid to the dip to get a good consistency.
You can use a food processor if you have one. If you don’t have either a blender or a processor, use an old-fashioned potato masher or just get in there with a fork and mash away.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Spicy White Bean Dip
Ingredients
- 3 tablespoons olive oil
- 1 small onion roughly chopped
- 3 garlic cloves roughly chopped
- 15 ounces canned white beans drained and rinsed
- 3 tablespoons lemon juice
- 1 ½ teaspoons finely chopped fresh rosemary
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes
- Extra virgin olive oil
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion and reduce heat to medium. Sauté onion until tender being careful not to let the onion brown. Add the garlic and cook for another one to two minutes. Remove skillet from heat.3 tablespoons olive oil, 1 small onion, 3 garlic cloves
- Add all the remaining ingredients to the skillet.15 ounces canned white beans, 3 tablespoons lemon juice, 1 ½ teaspoons finely chopped fresh rosemary, ½ teaspoon sea salt, ¼ teaspoon cayenne pepper, ¼ teaspoon red pepper flakes
- Either transfer the mixture to a blender or use a stick blender to process until smooth.
- Keep in refrigerator until ready to serve.
- To serve, transfer to bowl and garnish with a small amount of extra virgin olive oil. Serve with pita triangles, pita chips or crackers.Extra virgin olive oil
Notes
- The dip can thicken while sitting in the fridge. If that happens, give it a stir and add a little olive oil or a splash of water to restore the texture.
- Store in an airtight container in the refrigerator for up to three days. Freezing isn’t recommended.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on October 8, 2010. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Thanks ))
Awesome dip, my husband loves anything with navy beans! Great flavour!
Thanks
Pinned this a long time ago and I’m making it today. Stupid question….what kind of white bean? I can only find white kidney beans or navy beans. Perhaps “white beans” are something entirely different?
I used cannellini beans but most any white bean, even garbanzos, would work.
I love the way this sounds. I made a bruschetta with similar flavors but didn’t puree it. I am flagging this one to try next time I have a party!
This is like hummus except it is white beans. I love the use of rosemary in it. I will try this. It looks really good.
Congrats on Top 9 yesterday! This dip looks like it definitely deserved the number one spot – it’s gorgeous!
Thank you, Courtney! I was really pleased with the way this photo turned out.
I love bean dip and am always on the hunt for new recipes – this ones definitely a keeper. Thanks.
I love, love, love white beans and this dip looks incredible. I’m adding it to my “to-make” list!
My God, that looks super lush. And so healthy as well.
Super Congrats on making it to Foodbuzz Top 9!! Your post is awesome!!!
That looks marvelous Lana, love that picture!
Thanks, Amanda. I was really pleased with the photo for this post. I’m still learning and getting better at photography!
I love it! Simple, hearty and no doubt tasty. I’ll be making this real soon… Thanks!
I love anything that has white beans and spice, so this sounds like the perfect dip for me! I bet this would also be great as a bruschetta topping if you didn’t blend it. Thanks for sharing this recipe!
Mmm! This looks like a healthy and tasty addition to a holiday party or tailgate!
I love your blog, great name, great recipes! Congratulations on Top 9!!
I have been searching for a good white bean dip. There is a little wine bar in Philly called Tria, and they serve up a small plate of white bean dip with a sharp (asiago? not sure which cheese) blended in. Amazing. I know what I am making today. Thanks for sharing.
I hope you’ll try this one and really like it, Krissyp. The addition of cheese sounds great, too, although with the garlic and rosemary flavors in this rcipe, I think Parmesan might work well.
Lana, I loved it so much I’m whipping up another batch tomorrow…with the parmesean as you suggested. This is a favorite now, and my mom loves it too! Plan on hosting a pre-holiday cocktail party and this is definitely on the menu. Thanks again!
Lovely recipe! Looks delicious!
What a gorgeous photo of the dip! This sounds like something I’d love.
Thanks, Kalyn! I was really pleased with that photo myself :-)
only a true football fan can make a Mediterranean dip southern…. nice sounding flavors, like the heat…
He he…gotta think outside the box you know.
Sounds healthy *and* delicious! Has all the flavors I love.
Thanks, Frank. It is quite healthy and the rosemary, garlic, lemon and red pepper flakes give it a distinctly Mediterranean flavor. Hope you’ll try it.
Another great way to enjoy beans, thanks!