White Bean Dip with Garlic Scapes
This easy white bean dip is creamy, fresh and made with just a handful of simple ingredients. Top it with fresh thyme, toasted pistachios and Calabrian chili for some crunch and a little heat.
It’s one of those easy appetizers you can make ahead and pull out when friends are coming over. Cannellini beans are simply blended in a food processor with sautéed garlic scapes, olive oil, lemon and a little aquafaba until smooth and creamy. Add some crackers, toasted sourdough and fresh veggies and you’re done. I also love it spread on a sandwich or tucked into a wrap.
A Farmers Market Find Turned Into a New Favorite
This whole recipe started with my fascination with garlic scapes.
I kept seeing those long, curly green stalks at the farmers market and they just looked so cool. I had to know what people were doing with them.
Turns out, quite a lot.
Garlic scapes have this fresh, mild garlic flavor without the sharp bite you get from raw garlic. I started playing around with them in the kitchen and this white bean dip was one of the first things I made.
It was a big hit with my family, and considering how ridiculously easy it is to make, it’s definitely sticking around.
What Are Garlic Scapes?
Garlic scapes are the long, curly green stalks that grow from hardneck garlic plants. Farmers cut them from the plant so its energy can go toward growing the garlic bulb underground.
Lucky for us, because the scapes are delicious.
They taste garlicky, but much milder and fresher than a raw garlic clove, with a little sweetness once they’re cooked. You’ll usually find them at farmers markets in late spring and early summer, and if you’ve been walking past them because you had no idea what to do with them, here’s your sign to grab a bunch.
Why You’ll Love This White Bean Dip
It’s incredibly simple. One can of cannellini beans and a few other ingredients are all you need.
Perfect for entertaining. Make it ahead, spoon it into a pretty bowl and add your toppings right before serving.
Those toppings. The dip is delicious as is, but fresh thyme, toasted pistachios, good olive oil and Calabrian chili add freshness, crunch and a some heat.
More than a dip. Spread the leftovers on sandwiches and wraps or add a spoonful to a grain bowl.
Ingredients You’ll Need
- Cannellini beans – One can, rinsed and drained. I love using cannellini beans here because they blend up extra creamy and give the dip its silky texture, but great northern white beans will also work well if that’s what you have on hand.
- Garlic scapes – The star of this white bean dip. Cut them into roughly 1-inch pieces so they cook evenly and are easier to blend.
- Extra virgin olive oil – You’ll use olive oil to sauté the garlic scapes and again when blending the dip, so make sure to use a good quality oil here since we’re working with just a few simple ingredients and the flavor really comes through.
- Lemon juice – Freshly squeezed lemon juice is essential here. It brightens the dip and balances the creaminess of the beans and olive oil.
- Salt & Pepper – To taste.
Optional Toppings
Here’s where you can have a little fun.
Fresh thyme, toasted chopped pistachios, a drizzle of good olive oil, Calabrian chili, and a little lemon zest are my favorites. You certainly don’t need all of them, but together they add freshness, crunch and a little heat that plays so well with the creamy beans. Just keep in mind that a little Calabrian chili goes a long way, so you don’t need much to bring the heat.
How to Make White Bean Dip with Garlic Scapes
Chop, Sauté & Blend Garlic Scapes
Cut the garlic scapes into roughly 1-inch pieces so they cook evenly. Heat a drizzle of olive oil in a skillet over medium heat, then add the chopped scapes and sauté for 8–10 minutes, until softened and lightly golden.
Transfer the cooked garlic scapes to a food processor and blend until they’re very finely chopped.
Don’t panic when you take the lid off. They’ll look a little grassy at this point. That’s exactly what you want.
Add the White Beans
Add the rinsed and drained cannellini beans, the reserved aquafaba (the liquid from canned chickpeas), olive oil, lemon juice, salt and pepper to taste.
Blend until smooth and creamy, scraping down the sides as needed.
Give it a taste and adjust the salt and pepper. If you’d like the dip a little looser, add another small splash of aquafaba.
That’s it. White bean dip done.
Don’t Skip the Toppings
Okay, technically you can skip them. But if I’m putting this out for friends, I’m dressing it up a little.
Spoon the white bean dip into a shallow serving bowl and use the back of your spoon to make a few swirls. Drizzle with good olive oil and scatter fresh thyme and toasted chopped pistachios over the top.
For a little heat, add some chopped Calabrian chili. I love the contrast of the creamy dip, crunchy pistachios and that kick of heat.
Suddenly our very humble can of beans is looking pretty darn good.
What to Serve with this White Bean Dip
For an easy appetizer, surround the dip with whatever you have around. I love:
- Toasted sourdough
- Crackers
- Cucumber slices
- Carrots
- Bell peppers
- Radishes
If I’m putting this out for a quick get-together, I’ll usually do a combination of crackers, bread and fresh vegetables and call it a day.
And don’t forget about sandwiches. This makes such a good creamy spread in place of mayo, especially with lots of fresh summer vegetables piled on top.
Can I Make White Bean Dip Ahead of Time?
Absolutely, and that’s one of the reasons I love it for entertaining.
Make the dip ahead and store it covered in the refrigerator. I would wait to add the pistachios, fresh thyme, Calabrian chili and final drizzle of olive oil until you’re ready to serve so everything stays fresh and the pistachios keep their crunch.
Let the dip sit at room temperature for a few minutes before serving and give it a quick stir. If it has thickened in t
How to Store
Store leftover white bean dip in an airtight container in the refrigerator for up to 4 days.
Keep the toppings separate if possible, especially the toasted pistachios, so they stay crunchy.
White Bean Dip FAQ: Bean There, Done That?
Cannellini beans are my favorite because they’re mild and naturally creamy when blended. Great Northern beans can also work if that’s what you have in the pantry.
Aquafaba is the liquid that canned beans are packed in. A tablespoon helps loosen this dip and gives it an even creamier texture without needing to add a lot more olive oil.
You can, although you’ll lose what makes this particular white bean dip so good. Garlic scapes are seasonal, so when they’re gone from the farmers market, you can experiment with gently sautéed garlic instead. Start small since regular garlic has a stronger flavor.
I like this one cool or at room temperature, which makes it especially easy for entertaining. If it’s been refrigerated, let it sit out for a few minutes before serving for the best texture and flavor.
From the Farmers Market to the Appetizer Table
This is exactly why I love wandering through farmers markets. Sometimes you pick something up simply because it looks interesting and figure out what the heck you’re going to do with it later.
Those funny, curly garlic scapes got me this time. And now they’re blended into this creamy white bean dip.
You have to check out some of my other favorite easy, delicious dips like hummus and my whipped feta dip, creating a cozy spread for a simple appetizer table piled high with crackers and veggies.
I’d say that farmers market experiment worked out pretty well… though I’m still pretending I didn’t “taste test” half the batch straight from the bowl with a cracker. For quality control, obviously.
White Bean Dip with Garlic Scapes
Equipment
- Skillet
- Food Processor
Ingredients
- 2 tbsp extra virgin olive oil divided
- 3-4 whole garlic scapes cut into 1 inch pieces
- 1 15.5 oz can of cannellini beans drained and rinsed, 1 tablespoon liquid reserved
- ½ lemon freshly squeezed
- 1 tbsp aquafaba (liquid from the beans)
- salt and pepper to taste
Optional Toppings
- 1 tbsp fresh thyme chopped
- 1 tbsp toasted pistachios chopped
- Calabrian chili to taste
- extra virgin olive oil drizzle
- fresh lemon zest
Instructions
- Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped garlic scapes and sauté for 8–10 minutes, stirring occasionally, until softened and beginning to lightly brown.
- Transfer the sautéed garlic scapes to a food processor. Pulse until very finely chopped. The mixture will look almost grassy at this point.
- Add the rinsed and drained cannellini beans, 1 tablespoon reserved aquafaba, 1 tablespoon olive oil and the freshly squeezed juice from 1/2 lemon. Season with salt and pepper.
- Blend until smooth and creamy, stopping to scrape down the sides of the food processor as needed. Taste and adjust the salt, pepper or lemon juice to your liking. If you prefer a thinner dip, add another small splash of aquafaba.
- Spoon the white bean dip into a shallow serving bowl. If desired, finish with a drizzle of olive oil, fresh thyme, toasted pistachios, Calabrian chili and a little fresh lemon zest.
- Serve with crackers, toasted sourdough and fresh vegetables, or use as a spread for sandwiches and wraps.
