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White Bean Lemon-Dill Dip

This 15-minute White Bean Lemon-Dill Dip is smooth with tart and garlicky flavors that complement the beans. It’s perfect in the Spring when fresh dill is at its peak, though it’s almost as good with dried dill. Enjoy with fresh vegetable dippers or your favorite chips. 
Course Dip, Snack, spread
Cuisine Mediterranean
Keyword dairy-free, GAPS diet, Gluten-free, side dish, snack, Spring dip, vegetable dip, white bean dill dip, white bean dip
Prep Time 15 minutes
Servings 2 cups
Author Beth


  • cups cooked white beans ½ cup dry beans cooked in Instant Pot, or 15-ounce can, drain and reserve ¼ cup liquid
  • ⅓-1/2 cup fresh dill loosely packed or 3 tablespoons dried dill
  • 1 tablespoon fresh parsley optional
  • 1 lemon juiced (or more to taste) and zested (for garnish)
  • ¼ cup olive oil
  • 2 cloves garlic pressed (or more to taste)
  • 1 teaspoon pink sea salt
  • ¼ teaspoon ground black pepper


  • Place all ingredients in a food processor) and process until smooth, 2-3 minutes.
  • Taste and adjust seasonings to your liking. Add up to ¼ cup of the reserved cooking liquid to make the dip creamy, or omit for a chunkier dip. 
  • Transfer dip to a bowl and garnish with lemon zest and a sprig of fresh dill. Serve with fresh vegetable dippers of choice, cassava chips or gluten-free crackers.


Adding lemon juice can increase the salty flavor, so taste after adding either lemon or salt.