Roasted Garlic White Bean Dip

4 servings
1 hr 5 min

Creamy Roasted Garlic White Bean Dip is a savory snack that comes together in only a few minutes. Made with roasted garlic, cannellini beans, and cashews, it’s a simple recipe you can dress up and take to parties!

Garlic makes everything better

Dunk crackers, bread, and vegetables into this savory Roasted Garlic White Bean Dip. It’s the best party snack that will please dairy-lovers and vegans alike! It has a mild flavor and is irresistibly creamy.

This mild-flavored and irresistibly creamy dip gets its smooth texture by blending soaked cashews, cannellini beans, and a whole head of roasted garlic together. The list of ingredients is short, but the layers of flavor are substantial. Keep the recipe in your back pocket when you need something quick, easy, and budget-friendly.

Enjoy this dairy-free dip with sliced veggies like celery, radishes, or carrots to keep it light, or lay out some pita chips, bread, and crackers. Add it to a great line up of other savory dips, like my Hot Artichoke Dip or Shallot Dip!

For step-by-step photos and extra tips check out the recipe on!

Roasted Garlic White Bean Dip
Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
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  • 1/2 cup raw cashews
  • 1 large head of garlic
  • 1/4 cup olive oil, divided plus 1 teaspoon for roasting garlic
  • 1 can cannellini beans, drained and rinsed 15.5 ounce can
  • 2 tablespoons lemon juice about 1 lemon
  • 1 teaspoon salt
  • chopped parsley
  • chopped chives
  • extra olive oil

Soak the cashews overnight in the fridge in 1 cup of water.*
Preheat oven to 400 degrees F.
Peel off most of the outer layers of garlic paper from the head, leaving the head intact. Chop off about a ¼ inch of the top exposing the tops of the cloves.
Place a piece of parchment paper on top of a piece of foil. Place the intact head of garlic on the parchment.
Coat with 1 teaspoon olive oil and loosely wrap-up.  Bake until cloves are golden brown, about 45 minutes.
Remove from the oven and allow to cool until cool enough to handle.
Drain and rinse cashews and place into a high-speed blender.
Add ¼ cup water and remaining ¼ cup olive oil and blend until smooth.
Add remaining ingredients and blend until smooth.
Cover and chill for at least 1 hour.
Before serving, season to taste with salt.
Drizzle with olive oil and herbs to garnish and serve with veggies, crackers or bread!
Cup of Zest - Michelle
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