Creamy White Bean Dip Enhanced by Smoked Garlic Infused Olive Oil

Creamy cannellini beans, bright lemon juice, tahini, and a little fresh parsley blend into a silky dip that feels right at home on a snack board or next to warm pita. A finishing drizzle of Smoked Garlic Infused Olive Oil brings deep savory smoke and real garlic flavor that makes every scoop more interesting.

Garden Infuzions

Creamy White Bean Dip Enhanced by Smoked Garlic Infused Olive Oil

A smooth, savory white bean dip finished with Smoked Garlic Infused Olive Oil, lemon, and fresh herbs for a bright, crowd-friendly spread.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 people

Course: Appetizers, Side Dishes, Snacks

Cuisine: Fusion Cuisine, Mediterranean, Middle Eastern

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 15-ounce cans cannellini beans, rinsed and drained
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 2 tablespoons Smoked Garlic Infused Olive Oil plus more for serving
• 2 tablespoons water plus more as needed
• 1 small garlic clove finely grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• Pinch red pepper flakes optional
• Warm pita crackers, or vegetables, for serving

Equipment

• 1 food processor for blending the dip
• 1 set Measuring cups and spoons for accurate portions
• 1 rubber spatula for scraping down the bowl
• 1 Serving bowl for presenting the finished dip

Method

 

Instructions

1. Add the cannellini beans, tahini, lemon juice, Smoked Garlic Infused Olive Oil, water, grated garlic, salt, and black pepper to a food processor.
2. Blend until very smooth, stopping to scrape down the sides as needed.
3. Add the parsley and chives, then pulse just until the herbs are evenly worked through.
4. Taste and adjust with a little more lemon juice, salt, or water until the dip is creamy and bright.
5. Spoon into a shallow bowl and swirl the top with the back of a spoon.
6. Finish with an extra drizzle of Smoked Garlic Infused Olive Oil and a pinch of red pepper flakes if you want a little spark.
7. Serve with warm pita, crackers, or fresh vegetables.

Notes

Rinse the beans well so the dip stays clean and smooth in flavor. If you want a looser texture for spreading, blend in another tablespoon or two of water. The dip can be made a few hours ahead and chilled until serving. Avoid writing or serving this as a health-focused recipe; keep the language in the kitchen lane.

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Recipe Tips

Blend the beans while they’re still a little warm for the smoothest texture, then taste and adjust the lemon, salt, and smoked garlic oil before serving. If the dip feels too thick, add cold water a tablespoon at a time until it turns plush and scoopable.

Serving Suggestions

Serve this dip with pita chips, cucumber rounds, celery sticks, warm flatbread, crackers, cherry tomatoes, or as a swipe on sandwiches and grain bowls. It also works nicely as part of a snack board with olives, cheese, and roasted vegetables.

Storage

Store the dip in an airtight container in the refrigerator for up to 4 days. Stir before serving and add a fresh drizzle of olive oil if the top settles a bit.

Variations

For a little heat, add a pinch of red pepper flakes. For a brighter herb note, blend in more parsley or a few basil leaves. For extra richness, add a spoonful of Greek yogurt or a splash more tahini.

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