Creamy White Bean Dip

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This easy White Bean Dip is smooth, creamy and absolutely delicious. Made with creamy taleggio cheese and garlic, it’s the perfect appetizer for parties and to serve with drinks! Ready in 5 minutes.

This white bean dip is totally addictive, it’s creamy and cheesy with a silky smooth and luxurious texture!

I absolutely love to serve it with a sharing platter full of antipasti nibbles and snacks.

It’s perfect for serving up at parties and goes so well with drinks but it’s so incredibly easy to whip up that it’s equally as delicious for a quick everyday snack!

I dunno about you but when it comes to dips I love them to be made with simple ingredients and whipped up in 5 minutes flat and this dip ticks all of the boxes.

Ingredients – What You Need

• Cannellini beans – canned, drained and rinsed
• Taleggio cheese – cut into rough cubes
• Mascarpone – full fat
• Heavy cream (double cream)
• Salt and pepper – to season

How to Make this CreamyWhite Bean Dip – Step By Step

Drain the cannellini beans and rinse them under warm water. This is an important step as it helps the dip get extra smooth and creamy, alternatively, you can warm them up in a skillet after draining.

Put all ingredients in a food processor (photo 1).

Blitz until extra smooth and creamy (photo 2).

Top Tip: If the dip looks grainy keep on blitzing it until it turns smooth, you can also add a splash of warm water (around 1 tbsp) to help smooth it out.

Serving Suggestions

There are so many ways to serve this white bean dip, I love to serve it with veggies such as sliced bell peppers, carrots, cucumber, and some char-grilled ciabatta bread or breadsticks.

Interested in serving up a sharing platter to your guests? Here are some delicious nibbles to serve up alongside this dip;

• Cured meats such as prosciutto crudo, salami, prosciutto cotto (Italian ham)
• Cheeses – try a mix of soft and hard cheese such as gorgonzola, fontina and pecorino
• Bread stick or ciabatta bread
• Marinated olives
• Veggies such as marinated eggplant, bell peppers and sauteed mushrooms.

Can You Freeze it?

Even although it’s completely safe to freeze this dip I don’t recommend it as it’ll lose its creamy texture.

Because it’s so quick and easy to make there’s no real need to freeze it. If you have any leftovers then it’ll store well in the fridge for up to 3-4 days covered with plastic wrap or in a sealed container.

Top Tips for Making this White Bean Dip

• You need to warm up the beans either by rinsing them in warm water for a few seconds or warming them up in a skillet (frying pan). It helps create a super smooth and creamy texture.
• If you feel the dip is too thick then add a splash of warm water (around 1 tbsp) to help loosen it.
• Feel free to adapt it with another cheese of your choice just make sure it’s a soft cheese.
• Store leftovers in the fridge and bring to room temperature before serving, you may need to blitz again with a splash of warm water or warm up in a skillet.

More Delicious Dips You Might Like;

• Artichoke Dip
• The Easiest Red Pesto Recipe (Sun-dried Tomato)
• Sour Cream Pesto Dip with Prosciutto Dippers
• Bagna Cauda Recipe (Anchovy, Garlic & Butter Dip)
• Whipped Ricotta Dip with Thyme Roasted Tomatoes

If you tried this Creamy White Bean Dip or any other recipes on my blog please be sure to leave me a comment below to let me know how you got on, I love hearing from you. You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

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5 from 1 vote

White Bean Dip

This easy White Bean Dip is smooth, creamy and absolutely delicious. Made with creamy taleggio cheese and garlic, it's the perfect appetizer for parties and to serve with drinks! Ready in 5 minutes.

Course appetizers

Cuisine Italian

Prep Time 3 minutes

Cook Time 1 minute

Total Time 4 minutes

Servings 8 people

Calories 92kcal

Author Emily Kemp

Ingredients

• 1 tsp olive oil
• 14 oz cannellini beans drained and rinsed (400g)
• 1/2 cup Taleggio cheese cut into cubes (90g)
• 1/2 cup mascarpone (125g)
• 1/3 cup cream (80ml)
• 1 garlic clove
• 1 pinch salt and pepper to season

Instructions

• Rinse the beans in warm water for a couple of seconds until warm, alternatively warm up in a skillet (frying pan).
• Add the beans, taleggio, garlic, cream, mascarpone and a pinch of salt and pepper to a food processor and blitz on high speed until silky smooth.
• If the mixture looks grainy keep on blitzing until smooth.
• Transfer to a serving bowl and serve with crackers, breadsticks or veggies.

Notes

• You need to warm up the beans either by rinsing them in warm water for a few seconds or warming them up in a skillet (frying pan). It helps create a super smooth and creamy texture.
• If you feel the dip is too thick then add a splash of warm water (around 1 tbsp) to help loosen it.
• Feel free to adapt it with another cheese of your choice just make sure it's a soft cheese.
• Store leftovers in the fridge and bring to room temperature before serving, you may need to blitz again with a splash of warm water or warm up in a skillet.

Nutrition

Calories: 92kcal | Carbohydrates: 8g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 218mg | Potassium: 6mg | Fiber: 2g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

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