Roasted Garlic Bean Dip by The Lemon Bowl
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5 from 2 votes

White Bean and Roasted Garlic Dip

Creamy cannellini beans, caramelized roasted garlic and tangy Greek yogurt are pureed to create this crowd-pleasing Roasted Garlic Bean Dip.
Course Appetizer
Cuisine American
Keyword dip
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 101kcal
Author Liz DellaCroce


  • 1 head garlic
  • 1/4 cup olive oil divided
  • 1 teaspoon salt divided
  • 2 15- ounce cans cannellini beans drained and rinsed
  • 1 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1/2 teaspoon pepper


  • Pre-heat oven to 400 degrees.
  • Using a sharp knife, cut off the top of the garlic head to expose all of the cloves then place in the center of a large square of tin foil.
  • Drizzle garlic cloves with 1 tablespoon of the olive oil and sprinkle with 1/4 teaspoon of the salt. Wrap tightly with the foil and place in oven for 40-45 minutes. Remove from oven and set aside to cool slightly. Gently squeeze out caramelized roasted garlic and place directly in a food processor.
  • Add drained beans, yogurt, remaining olive oil, salt, lemon juice and pepper to the food processor and pulse until smooth and creamy. You may need to add a tablespoon or two of water to reach desired consistency.
  • Serve immediately or refrigerate for up to 7 days.


Calories: 101kcal | Carbohydrates: 12.2g | Protein: 5.3g | Fat: 4.5g | Saturated Fat: 0.6g | Polyunsaturated Fat: 3.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 422mg | Fiber: 4.1g | Sugar: 0.6g