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Creamy White Bean & Herb Dip

Quentin Bacon

Servings: 6 to 8.

This new take on bean dip is equally good served cold or at room temperature.


  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 4 oz. cream cheese (1/2 cup)
  • 1/3 cup chopped yellow onion
  • 2 Tbs. fresh lemon juice
  • 1 anchovy fillet, rinsed and patted dry (optional)
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 3 Tbs. thinly sliced fresh chives
  • 1 Tbs. chopped fresh marjoram or oregano
  • Crudités, crusty sourdough bread, or crackers, for serving

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 15
  • Sodium (mg): 300
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 5


  • Put the beans, cream cheese, onion, lemon juice, anchovy (if using), 1 tsp. salt, and 1/2 tsp. pepper in a food processor and process until smooth. With the motor running, drizzle in the oil. Transfer the spread to a large bowl and fold in 2 Tbs. of the chives and the marjoram. Season to taste with salt and pepper.

    Transfer the spread to a serving bowl, garnish with the remaining 1 Tbs. chives, and serve with crudités, bread, or crackers.

Make Ahead Tips

The dip may be made 1 day ahead and refrigerated.


Rate or Review

Reviews (9 reviews)

  • user-6058008 | 01/09/2017

    I've made this dip for Thanksgiving as an appetizer. Served it with home made garlic crostini. It was a big hit. Everyone loved it. The big plus is that you can make it a day ahead of the party.

  • LynnRaff | 07/18/2016

    I've made this many times and it is always delicious and a huge hit with company. Didn't have chives this last time I made it, so substituted Rosemary. It was excellent! Much more earthy tasting but just as good! Will experiment with other herbs the next time.

  • user-575032 | 01/12/2015

    Made for a party.. They loved it. Added lots of course cracked pepper and served with crudits. It was particularly good with radishes.

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