White Bean Dip with Olives
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This white bean dip is creamy, delicious, and made with buttery Hojiblanca olives. It's quick and easy to make in your food processor and you probably have most of the ingredients on hand right now. Whether you want a healthy snack or a simple appetizer, you'll love this white bean dip recipe.
Calling all dip lovers! I've got a white bean dip recipe to share with you today and I think you're going to like it. It's a lighter version of hummus and is all kinds of delicious.
5 reasons to love this white bean dip
- Spanish Hojiblanca olives are blended right into the dip. Their mild, butter flavor is irresistible.
- Creamy white beans create a bean dip that is light and refreshing.
- You can whip up this dip in 5 minutes flat. It's the perfect recipe to keep in your back pocket for snack attacks or for when friends pop by.
- This is a low-calorie, gluten-free, and vegan white bean dip so you can feel good about eating lots of it.
- It keeps well in your fridge for many days. Make a big batch on Sunday and pack some for lunches during the week!
Watch the White Bean Dip video!
Why choose Hojiblanca olives from Spain
Because Spanish Hojiblanca olives are my favorite! That's reason enough, right? Honestly, I love all olives from Spain, but these are extra special. The flavor is very mild so they're easily loved by everyone.
Even my three-year-old can't stop herself from eating these. That picture of the ingredients up there almost didn't happen cause her little hand kept sneaking in to steal from the bowl. It's pretty awesome when your little one chooses a snack that's full of essential vitamins, amino acids, and antioxidants.
Because of their mild flavor and buttery texture, they're very versatile. They're as great to cook with (like in this Spanish Baked Eggs recipe) as they are to eat as a snack.
And we're not the only ones who love these. Did you know that one out of every two olives eaten in Canada is from Spain? We clearly love our Spanish olives!
How to make this white bean dip recipe
Let's give it up for easy dip recipes! This one is so easy that it's almost silly. Want to know how to make it? (You might want to sit down for this one.)
- Put the 6 ingredients into your blender, add some water, and turn it on.
Phew, what a lot of work. Joking! This is the easiest ever.
Best dippers for bean dip
Crackers are always a winning go-to with dips, but I often serve this dip with veggies instead. My favorites are red pepper, broccoli, snap peas, radishes, cherry tomatoes, and cucumber slices.
Turn this dip into lunch
Keeping this dip made in the fridge is handy for more than just snack time. Because it packs well, you can easily turn it into lunch. I like to use lunch containers with separated areas so the dip stays in one place. Here are a few ideas:
- Chicken + dip + extra Hojiblanca olives from Spain on the side.
- Crackers + deli meats + veggies and dip.
- Chopped tomatoes and green peppers on top of the dip and tortilla chips on the side.
Or you can spread it onto a sandwich or turn it into a lettuce wrap. Both are delicious!
White bean dip variations
Why have one recipe when you can have five? Using this recipe as a base, you can switch it just a little to create new and exciting dips every day.
- Use pitted Gordal olives from Spain for a more pronounced olive flavor and pretty flecks of green.
- Add a teaspoon of lemon zest and a teaspoon of fresh thyme.
- Swap the lemon for lime, add a generous pinch of cayenne and drizzle the top with chili oil.
- Add 5 whole roasted garlic cloves.
- Switch up the beans. Try chickpeas, black beans, or edamame beans.
Make sure to check out my other recipes using olives from Spain!
- Easy Marinates Olives
- Stuffed Spanish Pork Chops
- Seared Tuna with Spanish Manzanilla Olive Tapenade
- Cheesy Roasted Garlic Olive Dip
- Spanish Chicken and Cauliflower Rice
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Favorite healthy dip recipes
- Roasted Caramelized Onion Dip
- Creamy Pumpkin Hummus
- Skinny Chili Cheese Dip
- Lightened Up Mexican Corn Dip
- Pesto Hummus with Homemade Pita Chips
White Bean Dip Recipe
Ingredients
- 1 ¼ cup pitted Hojiblanca Olives from Spain (divided)
- 2 14-ounce cans white beans (drained and rinsed)
- 2 tablespoons freshly squeezed lemon juice
- 1-4 tablespoons tahini (see notes)
- 1 large garlic clove
- ½ teaspoon salt
- Optional: minced chives, olive oil, and paprika (to garnish)
Instructions
- Reserve ¼ cup of the pitted Hojiblanca olives from Spain for garnish. Either leave them whole or chop them. Your choice!
- Place the remaining 1 cup of olives, beans, lemon juice, tahini, garlic, salt, and ⅓ cup of water into your food processor and blend on high until the dip is mostly smooth. Season to taste with extra salt, if needed.2 14-ounce cans white beans, 2 tablespoons freshly squeezed lemon juice, 1-4 tablespoons tahini, 1 large garlic clove, ½ teaspoon salt
- Pour the dip into a bowl and top with the reserved olives and any or all of the ganishes.Optional: minced chives, olive oil, and paprika
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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