Creamy White Bean and Olive Dip Recipe

Creamy White Bean and Olive Dip Recipe
Staff Writer
Creamy White Bean and Olive Dip

Molly Aronica

Creamy White Bean and Olive Dip

This dip will make a delicious and hearty addition to any party spread. With a food processor, this recipe comes together in minutes and packs a lot of fresh flavor. A dash of cider vinegar adds an unexpected kick and rounds out the dip with a touch of sweetness. Feel free to play around with the proportions of seasonings if you prefer a bit more salt or heat. 

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Add the beans, olives, and garlic to a food processor and pulse a few times, just to combine. Gradually pour the olive oil into the food processor, through the feed tube, while the processor is set on low. (The goal is to create a dip that has a smooth consistency, but enough body to stand up to a hefty chip.) 

Transfer the mixture to a mixing bowl and add the lemon juice, vinegar, herbs and spices. Stir to combine and adjust the seasoning to your preference. Serve immediately with chips and crudités or refrigerate in an airtight container. 


Calories per serving:

162 calories

Dietary restrictions:

High Fiber Sugar Conscious, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 4g 5%
  • Carbs 26g 9%
  • Saturated 1g 3%
  • Fiber 7g 26%
  • Sugars 1g
  • Monounsaturated 2g
  • Polyunsaturated 0g
  • Protein 8g 16%
  • Sodium 808mg 34%
  • Calcium 111mg 11%
  • Magnesium 57mg 14%
  • Potassium 514mg 15%
  • Iron 4mg 24%
  • Zinc 1mg 9%
  • Phosphorus 102mg 15%
  • Vitamin A 10µg 1%
  • Vitamin C 9mg 16%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 3%
  • Niacin (B3) 0mg 1%
  • Vitamin B6 0mg 5%
  • Folic Acid (B9) 72µg 18%
  • Vitamin E 1mg 7%
  • Vitamin K 19µg 24%
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