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Summer Garden Whipped White Bean Dip

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  • 3 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil, plus extra for drizzling
  • 2 tablespoons ice water
  • 2 tablespoons chopped fresh rosemary, plus extra for garnish
  • 2 tablespoons chopped fresh thyme, plus extra for garnish
  • 2 tablespoons fresh chopped chives, plus extra for garnish
  • 2 ears grilled corn cut from cob
  • 2 scallions, thinly sliced
  • 1 cup cherry tomatoes, halved
  • basil leaves for garnish


  • Place the beans in a food processor and blend until pureed and creamy. Add in the garlic powder, salt and pepper, then continue to blend while streaming in the olive oil and ice water. Spoon the dip into a large bowl and stir in the rosemary, thyme and chives. Drizzle with a bit of olive oil.
  • Top the dip with layers of the grilled corn, tomatoes and scallions. Finish by topping with some basil leaves and extra herbs. I like to add another sprinkle of salt and pepper along with a drizzle of olive oil. Serve immediately with pita chips or crackers, raw veggies or baguettes.

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