Garlic & Dill White Bean Dip is excellent to have on hand for a light lunch or a healthy snack. Creamy, without using dairy, Garlic & Dill White Bean Dip is a nice change of pace from other  dips – perfect for Spring-time snacking! You can roast the garlic ahead of time so it is ready when you are. Roasted garlic will keep up to 5 days in the refrigerator in a covered container. White bean and dill makes for an easy dairy-free dip for any party!


Garlic & Dill White Bean Dip


2 bulbs garlic

15-ounce can of cannellini beans, drained and rinsed

1/4 cup of olive oil, plus more for drizzling

3 tablespoons of fresh dill

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

To serve: Way Better Snacks Sprouted Barley Rosemary Me & Olive Oil Crackers

Roast garlic: Preheat oven to 400 degrees F. Slice off the top 1/4″ of the garlic bulbs, exposing the tops of the cloves. Place bulbs on a sheet of foil and drizzle with olive oil. Wrap foil around  garlic bulbs. Bake for about 40 minutes until cloves are soft and golden. Let cool enough to handle, then squeeze roasted garlic out, discarding peel.

Combine roasted garlic, olive oil, beans, dill, lemon juice, salt and pepper in a food processor and blend until smooth, scraping the sides and bottom of the food processor as needed. Serve in a bowl garnished with fresh dill, lemon zest, a drizzle of olive oil and Way Better Snacks Sprouted Barley Rosemary Me & Olive Oil Crackers.

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