Herbed White Bean & Marjoram Dip
A creamy, savory dip made from tender white beans blended with fragrant marjoram and a hint of garlic. This rustic Mediterranean-inspired spread comes together in minutes and is perfect with crusty bread, crisp vegetables, or as a sandwich spread.
For 4 servings
- prep
Soak and cook the beans.
Rinse 1 cup dried cannellini beans and soak in plenty of cold water overnight (8 hours). Drain, transfer to a pot, cover with fresh water, and boil until very tender, about 45 minutes. Drain well and let cool slightly.
TIPOvercook the beans slightly — they should mash easily. This makes the dip extra creamy. - mix · ~1 min
Blend the base ingredients.
1.Add the cooked beans, garlic, olive oil, and lemon juice to the food processor.2.Pulse 5-6 times to break down the beans, then process continuously for 30 seconds.3.Scrape down the sides with the spatula and add 1 tablespoon of cold water. - mix · ~1 min
Add herbs and finish the dip.
1.Add the chopped marjoram, parsley, salt, and black pepper to the food processor.2.Process for another 20-30 seconds until the herbs are evenly distributed.3.Check consistency and add the remaining tablespoon of water if a thinner dip is desired.4.Scrape into a serving bowl.TIPPulse rather than puree for a slightly chunky, rustic texture — it should not be completely smooth. - garnish
Drizzle with olive oil and serve.
Use the back of a spoon to create a gentle swirl on top. Drizzle with a little extra olive oil and scatter a few small marjoram leaves for garnish. Serve at room temperature.
TIPLetting it sit for 10 minutes allows the marjoram's floral notes to bloom.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the dried cannellini beans overnight for even cooking and the creamiest texture.
- 2Cook the beans until they are very soft — slightly overdone — to achieve a silky-smooth dip without lumps.
- 3Reserve a tablespoon of the bean cooking water to thin the dip instead of plain water for extra body.
- 4Let the dip rest at room temperature for 10 minutes after blending to allow the marjoram's floral notes to bloom.
- 5For a rustic texture, pulse the herbs into the dip rather than processing continuously until completely smooth.
Adapt it for your goals.
Vegan
This dip is already entirely plant-based; it's naturally vegan-friendly and can be thickened with a splash of aquafaba (chickpea brine) for extra creaminess.
Garlic HeavyGarlic-Heavy
Roast the garlic cloves before blending for a sweeter, mellow garlic flavor that pairs beautifully with the white beans and marjoram.
Herb SwapHerb Swap
Substitute fresh oregano or thyme for half the marjoram to create a more rustic, savory variation with a slightly peppery bite.
Smoky Roasted PepperSmoky Roasted Pepper
Add 1/4 cup of chopped jarred roasted red peppers to the food processor for a smoky, sweet twist that complements the herbal notes.
Why this is on our healthy list.
Rich in Plant-Based Protein
Cannellini beans provide a solid source of plant protein, making this dip a satisfying and nourishing snack or spread.
High in Dietary Fiber
White beans are packed with soluble fiber, which aids digestion and helps maintain steady energy levels.
Heart-Healthy Fats
Olive oil contributes monounsaturated fats that support cardiovascular health, especially when used in place of butter or cream.
Antioxidant-Rich Herbs
Fresh marjoram and parsley provide flavonoids and volatile oils with antioxidant and anti-inflammatory properties.
Frequently asked questions
Yes, but rinse and drain two 15-ounce cans of cannellini beans, then skip the soaking and boiling steps. Reduce added salt to compensate for any canned bean sodium.
