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Nuts and Twigs » Recipes » Vegan Dips

White Bean Basil Dip

Published: Dec 10, 2024 · Modified: Feb 12, 2025 by Regi Pearce · This post may contain affiliate links · 2 Comments

Creamy, zesty, and irresistibly smooth, this white bean basil dip is delicious. Made with fresh lemon, fragrant basil, and a handful of simple pantry staples, it’s a quick, easy recipe that’s both light and satisfying.

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top view of a carrot stick dipped into a bowl of the dip.

As someone who can’t resist sneaking basil into every dish - thanks to the one plant setup even I can’t kill in my UHarvest Tabletop Garden - this recipe gets a generous handful of those verdant leaves.

It’s also so creamy and smooth that your guests will be none the wiser about its vegan nature. Great as a no-cook and healthy appetizer for gatherings, game-day feasts, or as a meal prep staple, this dish is a surefire pleaser.

If you're looking for more vegan dips, try Creamy Vegan Spinach Artichoke Dip, Vegan Whipped Tofu With Sun-Dried Tomatoes, and Vegan Queso Blanco.

Jump to:
  • Why I Love This Recipe
  • Ingredients
  • Variations
  • How To Make Vegan White Bean Basil Dip
  • Top Tips
  • Serving Suggestions
  • Storage
  • Bean Dip FAQS
  • More Delicious Vegan Recipes
  • White Bean Basil Dip
  • Comments

Why I Love This Recipe

  • This white bean dip comes together in just minutes, making it perfect for busy days or last-minute gatherings. Serve it with another quick dip, Vegan Rotel Dip.
  • The smooth texture combined with zesty lemon and fresh basil makes it light, refreshing, and absolutely delicious.
  • I use it as a dip, spread, or sauce.
  • I store it in the fridge for up to 5 days and enjoy it throughout the week on grain bowls or sandwiches.

Ingredients

Round up these easy-to-find ingredients for some serious goodness. See the recipe card for quantities.

top view of the ingredients for the dip on a table in bowl and plates.
  • Tahini - I don't always add tahini, but when I do, it takes it up a notch. Tahini, ground-up sesame seeds, is found at all major grocery stores I've visited. Make sure to mix it well before using it.
  • Extra Virgin Olive Oil: You can use regular olive oil for the dip, but you’ll miss out on the bold, fresh flavor that extra virgin olive oil brings. Regular olive oil is more neutral in taste, so while it will still give the dip a smooth texture, it won’t add the same depth or richness that EVOO can. If flavor isn’t a top priority or you’re in a pinch, regular olive oil works - but if you want your dip to stand out, EVOO is the way to go!
  • Just like in White Bean Cabbage Soup, different types of white beans work well here. Choose from cannellini, Great Northern, or navy beans, which have similar mild flavors and creamy textures.

Delicious Dipper Ideas

To ensure there’s something for everyone, here are some dipper ideas to accompany your white bean basil dip that will cater to various tastes and preferences.

  • Carrot Sticks – For a classic crunch.
  • Celery Sticks – We call them nature’s edible spoons.
  • Cucumber Slices – Light and hydrating.
  • Bell Pepper Strips or Mini Bell Peppers– Sweet and colorful variety.
  • Cherry Tomatoes – Bite-sized and juicy. Have toothpicks available.
  • Radishes – Adds a peppery punch to your dip game.
  • Raw Broccoli or Cauliflower Florets – Great for dipping with texture.
  • Pita Bread – Soft, warm, and the ultimate scooping companion.
  • Pita Chips – Offers more crunch.
  • Tortilla Chips – A versatile crowd-pleaser.
  • Crackers – Choose your favorite.
  • Breadsticks – Elegant and easy to handle.
  • Baguette Slices – Perfect for a heartier bite.
  • Pretzels – Add a salty, crunchy twist.
  • Sweet Potato Chips – A healthier, slightly sweet option.
  • Rice Cakes – Light and crispy base for the dip.
  • Zucchini Chips – A creative, low-carb alternative.
  • Apple Slices – For when your dip craves a sweet companion.
  • Roasted Potatoes – Wedges or rounds are ideal for dipping.

Variations

  • Mix in some mint leaves, a pinch of smoked paprika, a dash of cumin, or roasted garlic for extra depth of flavor.
  • Stir in sun-dried tomatoes, a couple of chopped olives, and a dash of oregano for a Mediterranean-inspired twist.

How To Make Vegan White Bean Basil Dip

Here are a couple of pictures of the process - it's super easy and quick. See the recipe card for detailed directions.

top view of all the ingredients in a food processor.

Step 1: Combine all the ingredients except the oil in a food processor. Blend until smooth. Stop and push down the sides.

top view of a hand pouring in the olive oil at the top of the food processor.

Step 2: Begin blending again and add the oil through the top to pour in the oil slowly. Continue to blend until smooth.

Top Tips

  • If you want a thinner consistency to make it more of a dressing, add some water, a teaspoon at a time.
  • If you want to reduce the calories, use water or veggie broth instead of olive oil. You can also substitute the olive oil with half of a large Hass avocado for a WFPB recipe. It will alter the flavor of the intended recipe a bit.
  • I blend the basil leaves straight into the dip, but if you prefer, you can leave them out and mix in finely chopped-up basil after blending the other ingredients.

Serving Suggestions

  • Serve it as a party spread or charcuterie board with fresh veggies, crackers, and breadsticks.
  • Use it as a creamy, flavorful alternative to mayo in wraps, sandwiches, or pita pockets.
  • Add a dollop to grain bowls or salads.
  • My son loves mixing it into his favorite pasta, and I can’t resist adding a dollop to my spaghetti. It’s so good and makes it deliciously creamy.
top view of a bowl of the dip surrounded by dippers.

Storage

Store the dip in an airtight container in the fridge for up to 4–5 days. If the dip thickens after storage, stir in a small splash of water, broth, or olive oil to restore its creamy consistency.

I do not recommend freezing this dip.

Bean Dip FAQS

Can I substitute the basil?

Yes. You can use parsley, cilantro, mint, or even spinach for a different flavor profile.

What if my dip is too thick?

If it is too thick, add a splash of water or broth to thin it out.

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    Mini Vegan Spinach, Artichoke, And Sun-Dried Tomato Cups
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    Vegan Greek Pasta Salad
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Got a minute? I'd love for you to comment and rate this White Bean Basil Dip. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

top view of a carrot stick dipped into a bowl of the dip.

White Bean Basil Dip

Regi Pearce
Creamy, zesty, and irresistibly smooth, this white bean basil dip is bursting with flavor and perfect for any occasion. Whether you’re spreading it on crackers, dipping veggies, or drizzling it over your favorite dishes, this dip is ideal for snacks, parties, or even meal prep.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course dip
Cuisine American, Vegan
Servings 8 servings
Calories 87 kcal

Equipment

  • Food Processor

Ingredients
  

  • 1 15 ounce can white beans cannellini, Great Northern, navy; drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic
  • 1 tablespoon tahini
  • 9-10 large basil leaves no thick or large stems; ~10 grams
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
Get Recipe Ingredients

Instructions
 

  • Blend the Base: In a food processor, combine the white beans, lemon juice, lemon zest, garlic, tahini, basil leaves, salt, and pepper. Scrape down the sides of the bowl to ensure everything blends evenly. While blending, slowly drizzle in the olive oil through the top opening until the mixture is smooth and creamy.
  • Taste, Adjust, and Serve: Taste the dip and adjust the seasoning with additional salt, pepper, or lemon juice as needed. Transfer the dip to a serving bowl and drizzle with a little olive oil. Garnish with extra lemon zest, basil slices, and fresh black pepper.

Video

Notes

Nutritional information is only an estimate.
Stir the tahini well before adding it to the dip to ensure the oil and solids are evenly mixed.
 If the dip is too thick, add 1 teaspoon of water at a time and blend until you reach your desired consistency.
Optional - Refrigerate the dip for 20–30 minutes to let the flavors meld and to serve it chilled.

Nutrition

Calories: 87kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 148mg | Fiber: 2g | Sugar: 0.2g | Calcium: 33mg | Iron: 1mg
Keywords 5 minute recipe, easy, healthy, no cook, quick
Tried this recipe?Please consider Leaving a Review!

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About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

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Comments

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    Recipe Rating




  1. Luke P says

    December 10, 2024 at 12:52 pm

    5 stars
    I love this recipe. Thanks for posting it, mom.

    Reply
    • Regi Pearce says

      December 10, 2024 at 1:32 pm

      You're welcome! Glad you love it.

      Reply

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I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband, Rob, and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but also worth living.

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top view of a carrot stick dipped into a bowl of the dip.

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