Pork Free Roasted Garlic White Bean Dip
Creamy, garlicky, and deeply satisfying, this white bean dip is the kind of thing that disappears from the table before you even sit down. Roasting a whole head of garlic low and slow transforms it into something almost sweet and buttery, and when it gets blended with cannellini beans, lemon juice, and a touch of smoked paprika, the result is genuinely restaurant-worthy. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The cumin adds a subtle warmth that keeps things interesting without overpowering the mellow richness of the beans. A drizzle of good olive oil and a pinch of smoked paprika on top make it look as impressive as it tastes. Serve it with pita, crackers, or a pile of fresh vegetables and watch it become a permanent fixture in your appetizer rotation.
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Learn more →Ingredients
6 servings
For the roasted garlic
- 1 whole head garlic
- 1 tsp extra-virgin olive oil
For the dip
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 2–3 tbsp water, as needed
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
- ¼ tsp smoked paprika, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up in a small baking dish or oven-safe skillet, drizzle with 1 tsp olive oil, and wrap tightly in aluminum foil.
- 2
Roast the garlic for 40–45 minutes, until the cloves are deeply golden, completely soft, and fragrant. Remove from the oven and let cool, still wrapped, for 10 minutes.
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