Cannellini Bean, Lemon & Herb Dip

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by | Updated: December 4th, 2016

When it comes to dips, healthy foodies probably steer clear. Store-bought dips are often packed with undesirable and artificial ingredients—not to mention calories and fat! Whether you’re throwing a party, watching the big game or searching for healthier snack options, this good-for-you bean, lemon and herb dip has you covered. Dunk in veggies, smear it on a sandwich or lick it right off the spoon—there’s no wrong way to enjoy this creamy and versatile condiment.

Cannellini Bean, Lemon & Herb Dip

Cannellini Bean, Lemon & Herb Dip


1 cup cannellini beans, rinsed
4 cups water
1 tsp. salt
¼ cup chopped fresh parsley
1 Tbsp. chopped fresh rosemary
1 tsp. lemon zest
2 garlic cloves
¼ cup olive oil
1 Tbsp. lemon juice


  1. In a medium pot, bring to a boil water, cannellini beans and salt. Cover and reduce heat to medium-low. Simmer for 60-90 minutes, until beans are cooked through and soft.
  2. Strain beans, reserving the liquid.
  3. In a food processor or high-speed blender, combine cooked beans with the rest of the ingredients. Process until smooth. If consistency is too thick, add some of the reserved cooking water to thin it out a bit. Continue until desired consistency is reached.