Tuscan White Bean Dip

Tuscan White Bean Dip has all the Italian flavors you need to bring to a summer party. Served with warm bread and featuring white beans, juicy tomatoes, onion, garlic and a medley of fresh herbs, this is an appetizer your guests won’t soon forget. 

a black square bowl containing tuscan white bean dip next to a platter of fresh bread

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June 2020 Update: You guys love this recipe! Though I originally made this recipe with fresh tomatoes and fresh garlic, I recently re-tested it with canned tomatoes and jarred minced garlic and it came out gorgeously! I’m updating the printable recipe below with specifics. I also added some new photos.

a teal towel next to a black bowl of tuscan white bean dip

Though we’ve had thunderstorms in Charlotte the last couple days (much needed, mind you), it’s been a very dry summer.

The creek in my neighborhood is practically drained of water and the heat has been just about unbearable.

And yet, I’ve miraculously been able to keep my herb garden alive.

No one is more surprised than I am, because I’ve killed more than a few of these over the years.

Succulents? No problem. Herbs? Those are hit or miss. (My tomato plant might be a goner, though.)

In celebration of being a good plant mama, I decided I needed to find some ways to use these beautiful herbs.

And what better way to do so than in a summery Tuscan White Bean Dip?

tuscan white bean dip in a black square bowl and garnished with a sprig of basil

TUSCAN WHITE BEAN DIP RECIPE

One of my family friends — who knows Italian food through and through — introduced me to Tuscan White Bean Dip.

Even though I’ve adapted my own version of her recipe, I always secretly hope it will make an appearance at every party she throws. It’s that good, you guys.

Tuscan White Bean Dip is simply soft white beans coupled with juicy red tomatoes.

Everything is doused in a generous helping of olive oil that’s infused with crushed garlic, spices and fresh herbs.

white beans, herbs and tomatoes in a clear glass bowl

Instead of being a creamy dip, the beans and tomatoes are kept whole, making Tuscan White Bean Dip almost like an Italian bean salsa.

Serve Tuscan White Bean Dip with fresh bread or pita chips. Add it to your next party menu lineup with Spicy Bacon Pimento Cheese and Pineapple Cilantro Salsa and you’ll have a dip to satisfy every craving!

After you make it the first time, I know your party guests will secretly wish you’ll bring this to all their parties, too.

Bonus points for fresh garden herbs, but I won’t tell anyone if you have to pick some up at the store. You can also used dry herbs in a pinch.

You can also opt for canned tomatoes if you like. I recommend getting the fire-roasted diced tomatoes. They add some excellent flavor and you won’t be disappointed!

Feel free to used minced garlic from a jar — my favorite corner to cut in the kitchen!

a wooden spoon in a bowl of tuscan white bean dip

WHITE BEAN APPETIZER RECIPES

White beans are a great base for appetizer recipes thanks to their mild flavor and creamy texture. Whether served up in a salad or a dip, here are a few more white bean appetizer recipes to try:

Italian Hummus is a twist on your favorite hummus recipe, using white beans instead of chickpeas.

Nutty parmesan cheese and sweet roasted garlic pair perfectly with white beans in Roasted Garlic Parmesan White Bean Dip.

Grab some fresh herbs and veggies to make White Bean Picnic Salad, a great addition to a summer appetizer table.

White Bean Cherry Tomato Basil Salad can be eaten as a side or served with slices of baguette for a seasonal appetizer.

Rosemary White Bean Spinach Artichoke Dip is a spin on the classic spinach artichoke dip with some white beans for extra creaminess!

Serve Tuna White Bean Herb Salad on some toasted baguette slices for an elegant party appetizer. // susannah

What are your go-to party appetizers?

a wooden spoon in a bowl of tuscan white bean dip

Tuscan White Bean Dip

Yield: About 3 cups
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

A summery appetizer dip with all the flavors of Tuscany

Ingredients

  • 1 10-oz. can cannellini beans
  • 1/2 large white onion, diced
  • 2 medium tomatoes, diced, or 1 (14.5-ounce) can diced tomatoes
  • 1 1/2 teaspoons minced garlic 
  • 1/4 cup basil leaves, washed and cut into strips, or 1 tablespoon dried basil
  • 1/8 cup Italian parsley, chopped, or 2 teaspoons dried 
  • 1 tablespoon fresh oregano, chopped, or 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 2 teaspoons kosher salt, to taste
  • 1 teaspoon freshly ground black pepper, to taste
  • 1 cup extra-virgin olive oil

Instructions

  1. Drain the cannellini beans and pat dry with a paper towel.
  2. In a medium bowl, combine beans, onion, tomatoes, garlic, herbs, and salt and pepper to taste. Stir together until all ingredients are evenly distributed. Stir in olive oil.
  3. Refrigerate in an air tight container 2 hours to let flavors marinate. Serve at room temperature with bread or pita chips.

Notes

Adapted from Mezzanotte, published in The Charlotte Observer

Nutrition Information:
Yield: 6 Serving Size: 1/2 cup
Amount Per Serving: Calories: 390Total Fat: 36gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 0mgSodium: 870mgCarbohydrates: 14gFiber: 3gSugar: 2gProtein: 4g

Did you make this recipe?

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Comments

  1. Lynn @ Order in the Kitchen says

    I didn’t know you lived in Charlotte!! You need to go to Toscano or Mezzanotte and try their bean dip, I’m freaking OBSESSED! Thank you for this recipe, so I can make it at home! I was literally planning to develop this recipe in the next couple of weeks so we don’t have to always eat there to get it lol! But thank you for giving me a recipe I can use instead!! Love it!

  2. Elizabeth says

    We live in Statesville and enjoy the Tuscan bean dip that is placed on your table when you are seated at Dolce, a small neighborhood restaurant off of East Blvd. I have been searching recipes to replicate it with some modifications and will enjoy using yours. I will probably cut back on the olive oil.

    • Susannah says

      Oh yes, this one has a ton of olive oil! But I love it that way. I totally support you making it how you like it! I have never been to Dolce, but now I must! Thank you for stopping by the blog to leave a comment, Elizabeth!

  3. Gale Bonnell says

    Thank you for sharing this recipe. Small world! I too live in Charlotte and have had this at Toscana and Luce. I found your recipe on Pinterest.
    I made this for a holiday party and it was a huge hit. Everyone loved it!

  4. Jerry says

    Recipe has way too much salt. Is this a mistake in the ingredients?

    Other than too much salt, the dip was very good.

    • Susannah says

      Hey Jerry, Glad you liked the dip! I’m sorry the salt was too much. I actually adapted the recipe to include only 3 teaspoons instead of the original 1 tablespoon, so it’s even less salty than the original. It’s been a while since I’ve made this for a party, and I usually do salt “to taste” for dips like this. That would be my advice if you make it again — start with half or a whole teaspoon at a time, taste, then add more as needed.

        • Susannah says

          Hi Mathis, Thank you for taking the time to leave a comment. I do know that, and also I know that typos are human error. The recipe also states that the salt should be added to taste, so feel free to add it gradually and adjust for your own tastebuds.

    • Kerry says

      I agree… waaaayyyyy too much salt. Salt amount should be cut in half (maybe even more), but otherwise a tasty dish.

      • Susannah says

        So sorry the recipe didn’t work for you, Kerry! I suggest adding the salt a little bit at a time if you make it again, and tasting it to make sure it’s exactly how you like it!

  5. Morgan Dow Cromwell says

    I completely tripped across your blog and found this recipe. I made it for my movie (like a book) club. It was a big hit! This will be in the rotation from now on. Also, fellow QCer here.

    • Susannah says

      I am so glad to hear this, Morgan! I love hearing that people make my recipes. ♥ A movie club sounds up my alley if you need new members, lol! It’s nice to meet you and thanks for saying hello!

  6. LJ says

    I made this today. Used only 1 tsp salt and only 1/3 cup olive oil. Grew my own flat leaf parsley and basil. With these modifications it was spectacular!

  7. Lisa says

    I’ve made Tuscan White Bean Dip many times and especially love to make it in the Summer with fresh tomatoes, garlic, onions, basil and parsley from the garden. Everyone raves about it when I serve it to company. My 94-year-old mom asks me to make it often, it’s one of her favorites. Thanks for an easy, delicious and much-appreciated recipe!

    • Susannah says

      Hi Lisa! Thank you so much for stopping by to share this with me and to leave a review! That means so much. <3

      I'm so glad this recipe has so many fans in your life, too! And I totally agree, this recipe is best with fresh ingredients in the summer. My yard is too shady for a garden right now, but the farmers market always delivers.

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