15-Minute Lemony White Bean Dip Is Practically a Meal

The best dips strike a balance between hearty and light, and always leave you wanting to take one more scoop. This bean dip checks all the boxes. Cannellini beans are blended with tangy feta brine, lemon juice, and zest for a bright, savory base. Crumbled feta is folded in after puréeing, adding rich, creamy bursts of cheese in every bite. Serve with your favorite dippers like baguette slices, pita chips, or colorful crudités for a dip that steals the show. 

What’s the purpose of draining and rinsing canned beans?

Canned beans are often packed with extra sodium for flavor and shelf stability. Draining the beans helps remove excess salt, preventing it from overpowering the dish. Rinsing them also eliminates the starchy liquid, which can make the texture of the dish gummy.

What are good white bean substitutes for cannellini beans?

Great Northern, navy, or butter beans are good substitutes for cannellini beans due to their similar mild flavor and smooth, creamy texture. Both Great Northern and navy beans are slightly smaller than cannellini beans, so they will purée more quickly.

Notes from the Food & Wine Test Kitchen

Ice cubes contain tiny air pockets that get whipped into the dip as it blends, creating a lighter, smoother texture. The cold temperature also helps emulsify the ingredients, resulting in an ultra-creamy dip with a rich, glossy finish.

Make ahead

Store dip in an airtight container in the refrigerator for up to one week. 

This recipe was developed by Julia Levy; the text was written by Andee Gosnell.