This homemade dip is perfect for your next party! White beans, basil, garlic and lemon are blended together for a creamy healthy basil white bean dip that everyone will love. Light, creamy and perfect to pair with vegetables and crackers. Time on the deck just got better!
Great Northern White Bean Dip Ingredients
This dip utilizes great northern white beans. We love hummus around here but sometimes it’s nice to branch out and make dips with other bean varieties, like in our black bean lime dip.
You only need a few ingredients to make this simple white bean dip! This includes:
- Great Northern White Beans
- Garlic Cloves
- Lemon Juice
- Garlic Salt
- Nutritional Yeast
This dip is oil free! Yes, you heard that right, oil free because we substituted the oil with aquafaba. Aquafaba is the ‘bean juice’ or liquid from the can of beans. Alternately, if you cook your beans using the stovetop or instant pot method this is the water from the beans. Using aquafaba as the liquid means you can skip the oil and still retain the creaminess of the bean dip. Be sure to check out our oil free hummus if you want some other oil free dips!
How to Serve Oil Free White Bean Dip
This tasty basil white bean dip can be served with crackers, pretzels or cut up raw vegetables. My favorite way to eat this dip is with raw carrots and celery.
Serve this dip at your next summer BBQ, pool party, get together or baby shower. All the guests will love this healthy, yet creamy dip. This dip will store well in the refrigerator for up to 7 days.
If you make this dip, I would love to know! Tag @badtothebowl.com on social media.
Healthy Basil White Bean Dip
- 1 3/4 cup cooked great northern beans (this is one 15-0z can)
- 1/3 cup aquafaba (the bean juice from the can)
- 1 Tblsp lemon juice
- 1 Tblsp nutritional yeast
- 5 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp garlic salt
- Rinse and drain great northern beans reserving 1/3 cup of the bean juice from the can.
- Put all ingredients in blender.
- Blend until smooth.
- Serve with crackers or raw vegetables or store in refrigerator for up to 7 days.