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    Home » Recipes » Quick Vegan Lunches

    White Bean Dip with Rosemary (Vegan!)

    Published: Aug 4, 2023 · Modified: Jun 7, 2025 by Megan Calipari · This post may contain affiliate links · Leave a Comment

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    This Vegan White Bean Dip with Rosemary is quick and easy to make and is full is Italian flavors. Its great as a sandwich spread or as a dip for veggies and pita. Best of all, this recipe only requires 15 minutes to make!

    Vegan Garlic and Herb white bean spread on a plate garnished with olive oil

    Dips and spreads are so important! A quick and easy spread like Vegan Avocado Crema makes tacos even more delicious. And dips like Cucumber Pico de Gallo or Avocado Pico de Gallo or Butter Bean Hummus make the most simple appetizer with chips or pita. And the recipe I'm sharing today can do both!

    This Vegan White Bean Dip with Rosemary is quick, easy and flavorful. Fresh garlic, herbs and olive oil come together to make a white bean spread that versatile and is full of Italian flavors. It makes a great appetizer, toast topping or sandwich spread. I also love to top it with roasted veggies to make it a meal!

    Jump to:
    • Ingredients
    • Variations
    • Special Equipment
    • Method
    • Recipe FAQs
    • Expert Tips and Tricks
    • Uses
    • Looking for More Vegan Dips and Spreads?
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Photo of ingredients needed to make this Vegan Italian White Bean Dip with Rosemary.

    White Beans: My top recommendations are Great Northern Beans and Navy Beans, but you can use cannellini as well!

    Extra Virgin Olive Oil: Use the good stuff here because the flavor really comes through.

    Fresh Herbs: A mix of rosemary, oregano and thyme make this vegan white bean dip super herbaceous and flavorful.

    Garlic: A big clove of fresh garlic adds tons of flavor to this white bean spread.

    Lemon Juice: I love to add lemon juice to bean dips like my Dill Pickle Hummus for some acidity.

    Variations

    Swap out the herbs for whatever you have on hand.

    Sage, marjoram, chives and savory would all be great in this vegan white bean dip.

    I don't recommend mint or cilantro here, though.

    Top the finished dip with Vegan Parsley Scallion Pesto for even more herb flavor!

    Special Equipment

    You need a food processor for this Vegan Tuscan White Bean Dip recipe.

    I like this food processor by Kitchen Aid.

    But, this recipe will also fit in a small food processor like this one which is more affordable.

    Method

    Finely chopped herbs on a plate

    Step 1. Chop the herbs and measure them after they have been chopped.

    White beans in the bowl of a food processor.

    Step 2. Drain and rinse the white beans and add them to the bowl of a food processor.

    Herbs, lemon juice and garlic added to the food processor.

    Step 3. Add the lemon juice, garlic and herbs to the food processor. Turn it on high and drizzle the olive oil in while its running.

    Finished vegan italian white bean rosemary dip in the food processor.

    Step 4. Add 1-2 tablespoons of water as needed to reach your desired consistency.

    Recipe FAQs

    How do I store this Vegan White Bean Rosemary Dip?

    Scoop the spread into an airtight container and store in your refrigerator for up to 5 days. I do not recommend freezing this recipe.

    Can I use dried herbs in this recipe?

    No! Dried herbs will not taste the same. You can use just the fresh rosemary though and leave the oregano and thyme out.

    Expert Tips and Tricks

    Olive oil is one of the main flavor components in the Vegan Italian White Bean Dip. So, use a high-quality, flavorful extra virgin olive oil here.

    I used Graza, but take a look at this article for more olive oil recommendations.

    Do not substitute dried herbs here. They don't taste the same and dried rosemary tends to be really tough.

    Uses

    This Vegan Italian White Bean Dip with Rosemary is delicious in so many ways!

    • Use it as a spread for a sandwich.
    • Serve with veggies and pita as a quick and easy appetizer.
    • Top toast with it and add cherry tomatoes for a snack.
    • Serve it with a Vegan Garlic Butter Cauliflower Steak on top as a meal.
    Vegan Garlic and Herb White Bean Dip on a plate with extra olive oil drizzled over it.
    This Vegan Garlic and Herb Bean dip is SO flavorful and versatile.

    Looking for More Vegan Dips and Spreads?

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      Easy Vegan Cinnamon Honey Butter
    • Nut free vegan queso in a bowl with a chip in it.
      Vegan Rotel Dip (Nut Free)
    • Bourbon Maple syrup in a glass container
      Bourbon Maple Syrup
    • 4 ingredient guacamole without cilantro in a small bowl with a tortilla chip sticking out of it.
      4 Ingredient Guacamole Recipe

    If you tried this Vegan Leek Risotto recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Vegan Garlic and Herb White Bean Dip on a plate

    Vegan White Bean Dip with Rosemary

    Megan Calipari
    This Vegan White Bean Dip with Rosemary is quick and easy to make and is full is Italian flavors. Its great as a sandwich spread or as a dip for veggies and pita.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Appetizer, Side Dish, Snack
    Cuisine Italian, Mediterranean
    Servings 8 Servings
    Calories 98 kcal

    Equipment

    • 1 Food Processor
    • 1 Mesh Strainer
    • 1 Spatula
    • Measuring Cups and Spoons

    Ingredients
      

    • 1 15 oz Can of White Beans, drained and rinsed navy or great northern beans are best
    • 1 tablespoon Lemon Juice
    • 1 Large Clove of Garlic
    • 1 teaspoon Finely Chopped Fresh Rosemary see note
    • 1 teaspoon Finely Chopped Oregano see note
    • 1 teaspoon Finely Chopped Fresh Thyme
    • ¼ Cup Extra Virgin Olive Oil
    • 1-2 tablespoon Water
    • Salt and Black Pepper to taste

    Instructions
     

    • In the bowl of a food processor, add white beans, lemon juice, garlic, rosemary, oregano and thyme. Blend on high for about 1 minute, stopping a couple of times to scrape the sides of the bowl down.
      1 15 oz Can of White Beans, drained and rinsed, 1 tablespoon Lemon Juice, 1 Large Clove of Garlic, 1 teaspoon Finely Chopped Fresh Rosemary, 1 teaspoon Finely Chopped Oregano, 1 teaspoon Finely Chopped Fresh Thyme
    • With the food processor on low, stream in the olive oil. Stop and scrape down the bowl again.
      ¼ Cup Extra Virgin Olive Oil
    • Add a pinch of salt and freshly ground black pepper and blend once more, streaming one to two tablespoons of water to reach your desired consistency.
      1-2 tablespoon Water, Salt and Black Pepper to taste
    • Serve immediately or store in an air-tight container in the refrigerator for up to 5 days.

    Notes

    Measure the herbs after they are finely chopped. This will ensure an accurate measurement.
    To store: place the dip into an airtight container and store in the refrigerator for up to 5 days.

    Nutrition

    Serving: 2tablespoonCalories: 98kcalCarbohydrates: 8gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 0.2mgPotassium: 2mgFiber: 0.01gSugar: 0.05gVitamin A: 0.1IUVitamin C: 1mgCalcium: 0.2mgIron: 0.04mg
    Tried this recipe?Let us know how it was!

    Let me know how you liked this recipe and if there is anything you'd like to see me make a recipe for!

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    Headshot of me in a white shirt

    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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