I've got a fabulously easy vegan bean dip that's quick to whip up. This dip is low in fat using plant-based ingredients. Serve it with your favorite crackers, or crudites, or spread it onto a sandwich.

a white plate with white dip with green specks topped with red spices — Freshly made easy vegan bean dip without oil

Dips can be quite versatile, allowing you to incorporate various nutritious ingredients easily as well as encouraging eating more veggie sticks, I find myself frequently eating this dip.

If you're a fan of dips, be sure to try this amazing great northern bean dip or this zucchini dip once you're done making this recipe, the latter truly unique and most likely unlike anything you've ever tried before.

Ingredients Highlight

white beans, onion powder, garlic, green chili, salt, lemon and chives laid out on a white bench

The complete list of ingredients with measurements, can be found in the full recipe card below.

The main ingredient in this homemade vegan dip is cannellini beans. They take on flavors really well as they are mild in flavor themselves. If you prefer, you can use butter beans instead. They are similar but larger.

If you use dry cannellini beans, remember to cook, drain, and cool them before using.

If you use canned organic cannellini beans, rinse and drain them beforehand.

For flavor, this dip recipe uses long chilies, which adds a good kick to the taste. You can use any chili you like. In the next two photos I show you the difference in color between red and green chilis. Both are pretty. Btw, I also sometimes like to add green chilies to my black bean dip, which I think you should bookmark to make.

Additionally, chives, onion powder, and garlic cloves provide extra savory flavor to make this dip a winner with pita chips!

a piece of cucumber that has been dipped into a whiteish dip — made with green chili

Janelle's Tips

Once this bean dip has been thoroughly blended incorporating all the ingredients, feel free to adjust the amount of the flavorings to suit your liking by conducting a taste test.

Storage

Place the dip in an airtight container in the refrigerator for up to five days. The dip will firm up when stored in the fridge, give it a stir prior to serving.

a pink dip topped with red garnish in a white plate — made with red chili

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Easy Vegan Bean Dip

Easy vegan bean dip that's quick to whip up. This dip is low in fat and using plant-based ingredients. Serve it with your favorite crackers, or crudites, or spread it onto a sandwich.

Print Pin Rate Save Recipe

Course: Appetizer, Side Dish

Cuisine: American, Australian

Diet: Gluten Free, Low Fat, Vegan

Prep Time: 5

Total Time: 5

Servings: cups

Author: Janelle Hama

Ingredients

2 cups Cannellini beans Cooked, rinsed and drained, using canned beans is fine.
1 whole Long chili red or green, roughly chopped
½ teaspoon Onion powder or to taste
1 clove Garlic or to taste
1 small handful Chives or sub with 1-2 tablespoons of dry chives
⅛ cup Fresh lemon juice or to taste
1 teaspoon Salt or to taste

Instructions

In a food processor, place all ingredients and blend until creamy. You will need to scrape down the sides a couple of times. Taste test and adjust to suit your liking.
Place into a serving plate and garnish with your favorite toppings, see notes below for suggestions. Serve immediately.