Sides & Appetizers/ Veganism

Cannellini Bean Dip | Simple & Vegan

I have a confession to make. I get tired of the hype around hummus. I like it, but I’m not obsessed with it. I’ve been playing around with different dips. I have never had cannellini dip prior to recipe testing. I was intrigued because I have seen cannellini beans used in vegan cheese recipes. I wanted something creamier and lighter than hummus (if that makes sense). Cannellini beans do just the trick!

This dip is creamy and infused with olive oil and dill. Moreover, this is five ingredients, budget-friendly, and is so easy to whip up.

The only special equipment this recipe requires is a blender or food processor. I used a ninja blender. You’ll need these ingredients:

  • Cannellini beans (canned).
  • Salt.
  • Minced garlic.
  • Dill (seasoning, not fresh).
  • Olive oil.

This post is so short because this isn’t complicated at all! I used canned beans because that is easiest for me. I started by blending the beans. Once the beans were somewhat smooth, I added the other ingredients. I blended everything until it seemed well incorporated. I don’t need dips to be 100% silky smooth, so I left some larger bits in the dip. I plated this and drizzled olive oil and sprinkled more dill on top.

I think this is a simple summer recipe. This recipe would be awesome to take to a family get-together or summer barbecue. It is light and fresh and pairs well with many different foods. I enjoy eating this with bread, carrots, or celery. You can also spread it on sandwiches and veggies burgers.

Cannellini Bean Dip | Simple & Vegan

Recipe by KaleyCourse: Appetizers, SidesCuisine: American, VeganDifficulty: Easy


Prep time


Cooking timeminutes
Total time



A fresh and simple cannellini bean dip recipe. A 100% vegan recipe that rivals hummus. 


  • 1 15 oz can of cannellini beans

  • 1 tsp sea salt

  • 2 tsp dill seasoning

  • 1 tbsp minced garlic

  • 2 tbsp olive oil


  • Drain and rinse beans. Place beans in a blender or food processor and pulse until beans become creamy.
  • Add salt, dill, garlic, and olive oil. Continue to blend until desired texture is achieved.
  • Plate, drizzle with more olive oil, and then enjoy!


  • I usually try to make oil-free substitutes. But for this, I do not think the olive oil should be left out. If you do not like dill and garlic, feel free to pick whatever seasonings you want. 

Thank you for stopping by! I hope everyone had a nice Sunday – mine was pretty relaxing. If you make this recipe, please tell me your thoughts in the comments. Also, if you have recipe suggestions leave those in the comments

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  • Reply
    May 6, 2019 at 6:04 pm

    I know what you mean with wanting something lighter than hummus. Every time I eat the Sabre brand hummus it just feels so heavy. I like the Lantana brand so much better because they use different, lighter ingredients. Can’t wait to try your recipe! It looks easy enough to customize with different herbs and spices too! Thanks!

    • Reply
      May 6, 2019 at 7:37 pm

      I’m glad someone knows what I am talking about! I would love to know what herbs you use if you make it. Thanks for commenting!

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