Rye Free Roasted Garlic White Bean Dip

Total time1 hr 5 min

Prep time10 min

Cook time45 min

Creamy, deeply savory, and packed with plant-based protein, this white bean dip is the kind of thing you'll want to keep in the fridge at all times. Roasting a whole head of garlic low and slow transforms it into something almost sweet and buttery, and blending those soft cloves into cannellini beans creates a silky, luxurious base that store-bought dips simply can't match. A hit of fresh lemon juice, smoky paprika, and warm cumin round everything out so each bite has real depth and brightness. For anyone navigating grain sensitivities, this recipe is naturally built on whole, simple ingredients — no fillers, no flour, no hidden grain-based thickeners to worry about. Just blend, taste, adjust, and serve. It comes together beautifully with crudités, gluten-free crackers, or warm rice cakes, and the optional parsley and paprika garnish make it look genuinely impressive on a table. Whether you're hosting or just snacking solo, this dip earns its place as a go-to staple.

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Ingredients

6 servings

For the roasted garlic

1 whole head garlic
1 tsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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