Garlic & White Bean Dip

December 2005/January 2006

Your rating: None Average: 3.9 (56 votes)

For this simple-as-can-be dip, rich-tasting poached garlic is pureed with convenient canned beans, a little bit of onion and a dash of lemon juice. Use it as a dip for crudités, a topping for bruschetta or even as a spread for a sandwich.

"This was lovely and super easy! I think the next time, I'm going to try adding some heat when making the garlic puree. "
Garlic & White Bean Dip

8 Reviews for Garlic & White Bean Dip

Knock-your-socks off

I used dried beans when making the recipe, so it might have been slightly different from the recipe as written. The garlic lends a sublime flavor to the beans, and the oil adds richness. What I love about this is that it is mild, so kids will try it, but has an intensity of flavor that is interesting to adults. This will be a party staple for us from now on.

Easily made, suitable for young to old. very tasty
Try it without the oil or cooking the garlic

I have been doing this for years, but never bothered to cook the garlic...just toss a couple peeled raw cloves in with the beans and turn on the food processor. I don't use the oil at all and it is still really good. Sometimes with lemon juice, sometimes not. I do like the suggestion of onions, never thought of that. I use garbonzo beans too and do the same thing. It is great with a good loaf of bread and some wine!


This was lovely and super easy! I think the next time, I'm going to try adding some heat when making the garlic puree.


Not only is this good and the garlic is good for you, but also the white beans are very healthy. As far as having leftover oil, I keep it in the fridge and use it to sauté or add balsamic for a quick dressing. When buying a large amount of fresh garlic at the farmer's market, I store it in a jar of olive oil and use the garlic and the oil for various things. It's quite handy.
Dawn, MN


This was absolutely amazing - the bean dip itself was quick & easy to prepare with tons of flavor, but the garlic puree and oil prep time is a bit overwhelming. And what does one do with the extra 1.5 cups of OIL leftover from the dip? That's too much to use in just one week, unless you're making pesto. Next time I may simply roast my garlic in the oven and use 1/2 cup of olive oil for the dip. Oh, I served this with whole wheat pita wedges and blue tortilla chips - both were a hit with the dip.

Anonymous, Columbus, OH


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