Easy Vegan White Bean Dip
Make this quick & simple vegan white bean dip to enjoy as a snack, appetizer, or spread. No food processor or special equipment necessary!
or read on for step-by-step instructions with photos
How to Make White Bean Dip Without a Food Processor
Whether you have a minimalist kitchen like me or just prefer to skip the bulky gadgets, this easy white bean dip is perfect for any setup.
To achieve a smooth texture and rich flavor without a food processor, keep these key factors in mind:
Use canned white beans: They are softer and easier to mash by hand, simplifying the process.
Heat your aromatics: Sautéing shallots and garlic enhances their flavor and softens them for easier mashing.
Incorporate liquid: Adding olive oil, lime juice, and the canned bean liquid helps create a smooth and creamy texture. The extra starch from the bean liquid also thickens the dip.
Chop fresh ingredients: Adding finely diced ingredients like tomatoes and green onions at the end add texture and freshness to your dip.
Check out my Quick Pinto Bean Spread Recipe for another great processor-free dip. By following these tips, you'll have a tasty dip in no time!
What you’ll need
Ingredients
1 x 12 ounce (355 ml) can of white beans
1 plum tomato, diced
2 stalks green onion, chopped
2 shallots, chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
extra virgin olive oil, enough to cover base of pot
2 limes, juiced
salt and pepper, to taste
Equipment
Medium-sized pot
Knife & cutting board
Wooden spoon
Citrus juicer for limes (or use a regular spoon or reamer)
Makes: 2 cups (500 ml)
Prep: 10 min Cook: 20 min
How to make it
Step 1
Cook aromatics slowly.
Pour enough olive oil to cover the base of a medium-sized pot and place on low heat. Add shallots and garlic, cooking gently until softened and the oil is very aromatic.
It’s important to do this step as slowly as possible to allow the shallot and garlic flavor to really infuse the oil, it should take about 10 minutes and they should fall apart if pressed onto the side of the pot.
Step 2
Toast paprika.
Add the smoked paprika and cook, stirring constantly for about 1 minute. This helps toast the spice and bring out its flavor.
Step 3
Add beans.
Add the whole can of beans including the liquid. The extra starch in the liquid will help thicken your dip.
Raise the heat to bring the mixture up to a boil, then lower to medium so it does not stick or burn.
Step 4
Mash Beans.
Cook, stirring often, and mash the beans onto the side of the pot with any kitchen utensil you have on hand.
I used a wooden spoon and whisk. If you have a a potato masher, that’ll work too but is not necessary.
Step 5
Test for thickness.
Continue cooking until the mixture has thickened.
You can test this by turning the heat off and scraping a line through the middle of the pot. If the line does not fill in, the thickness is right.
Step 6
Add tomato.
Once the bean mixture has thickened sufficiently, take it off the heat and stir in the chopped tomato.
The residual heat should cook the tomato slightly but still retain its texture. Allow 2 minutes for this to happen.
Step 7
Add final ingredients and seasonings.
Finally, add the green onion, lime juice, salt and pepper. Stir together, taste, and adjust the seasoning until you find the dip addictive.
I usually like mine on the tangier side and tend to add more lime.
Step 8
Let it rest.
You can eat it right away, but this dip gets better with time.
Once cool, transfer to an airtight container or lid the pot and throw the whole thing in the fridge.
Serve the next day with whatever veggies you have on hand, pita or crackers. Garnish with olive oil and smoked paprika if you’re feeling fancy.
FAQ’s
Can I use canned beans for white bean dip?
Yes, canned beans are perfect for making white bean dip since they’re already cooked and soft enough to mash by hand.
You can heat them for easier mashing and use the liquid to help thicken the dip.
Can I make white bean dip ahead of time?
Yes, this dip can be made ahead.
The flavors meld beautifully over time, tasting better after a few hours in the fridge. Just give it a quick stir before serving.
What are the best beans to use for white bean dip?
Cannellini, Great Northern, or navy beans are excellent choices.
If using dried beans, cook them until very tender and starting to fall apart, then drain and mash. Reserve some cooking liquid for adjusting the dip’s consistency.
Serving Suggestions:
Healthy dip - serve with any veggies you have on hand such as carrots, cucumbers, celery, cabbage, or broccoli for a quick and healthy snack. Add pita and crackers for a more substantial option.
Use as a spread - spread it on sandwiches, wraps, or tortillas in place of mayonnaise for a healthier vegan alternative.
Make a snack spread - pair this easy white bean dip with my lime zest guacamole and classic pico de gallo salsa for a vibrant and delicious snack spread that’s perfect for gatherings or a cozy night in.
Substitutions
Beans - use any kind of beans you prefer or have on hand. If using dried beans, cook until very tender and starting to fall apart, then drain, reserving some of the liquid to adjust the consistency, and follow the same steps above.
Aromatics - I used shallots, garlic, and smoked paprika. Some other ideas could be fresh ginger, Mexican chili powder, or miso paste.
Acid - I used limes, but you can use vinegar or lemons.
Something fresh - I used green onion and tomato. This adds some freshness and texture, anything like fresh herbs, celery, or pickled jalapenos could work.
Storage
How long does bean dip last in the fridge?
Stored in an airtight container, this dip should last up to one week in the fridge. Stir before serving to restore its creamy texture.
Can you freeze bean dip?
Yes, you can freeze bean dip.
Freezing may change the texture of fresh ingredients, like tomatoes or green onions, making them a bit watery upon thawing. Thaw in the fridge, then stir or reheat, using as a spread if it’s too soft for dipping.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
That’s it, enjoy!
At the time of writing this recipe, I was renting a villa in Bali without much kitchen equipment and made this dip multiple times.
Plus, there was a floating pool tray, which meant we could enjoy this snack right in the pool!
Whether you’re at home or on vacation, you’ll love how tasty and easy this white bean dip is to make.
For more simple and delicious snack recipes, check out my lime zest guacamole and classic pico de gallo salsa.
Happy dipping!
Summary
Easy White Bean Dip Recipe (No Processor)
This deliciously easy vegan white bean dip is perfect for snacking, spreading, or elevating your meals – no fancy gadgets required!
Makes: 2 cups (500ml)
Prep: 10 min Cook: 20 min
Ingredients
1 x 12 ounce (355 ml) can of white bean
1 plum tomato, diced
2 stalks green onion, chopped
2 shallots, chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
extra virgin olive oil, enough to cover base of pot
2 limes, juiced
salt and pepper, to taste
Instructions
Gently cook aromatics. Heat olive oil in a medium pot over low heat. Cook shallots and garlic until softened and aromatic, about 10 minutes.
Toast paprika. Stir in smoked paprika and cook for 1 minute to toast the spice.
Add beans. Pour in the canned beans with their liquid. Bring to a boil, then reduce heat to medium.
Mash beans. Stir and mash the beans occasionally until they thicken. Use a wooden spoon or any utensil to mash.
Check thickness. Cook until desired thickness is reached. Test by turning off the heat and scraping a line through the middle; it should hold.
Incorporate tomato. Remove from heat and stir in chopped tomato. Let sit for 2 minutes to lightly cook.
Season. Add green onion, lime juice, salt, and pepper. Adjust seasoning to taste.
Rest. Allow the dip to cool before transferring to an airtight container. Refrigerate overnight for best flavor.
Top Tips
Great as a spread - this dip is perfect for spreading on sandwiches, making it a healthier alternative to mayo. You can also try it as a spread on tacos or my vegan mushroom and pepper fajitas.
How to store leftovers - bean dip lasts up to one week in the fridge in an airtight container - just stir before serving.
You can also freeze it, but thawed dip may need stirring or reheating and works best as a spread.
Creative serving ideas - pair this dip with my lime zest guacamole and classic pico de gallo salsa for a vibrant snack spread that’s perfect for gatherings or a cozy night in.
Give this vegan white bean dip a try and let me know what you think! I’m always looking for feedback, so please share your thoughts or any questions in the comments.
Enjoy!
