White Bean Dip with Roasted Eggplant and Garlic

White Bean DipSuper Bowl Sunday is only a few days away and if you’re throwing a big party, here’s a healthy dip recipe your guests will love. I made a Mediterranean-inspired white bean dip using roasted eggplant, garlic and cannellini beans. A nice alternative to the common chips and salsa. Your friends won’t even know they’re eating something healthy!

If you want a bolder garlic flavor then use fresh garlic cloves to your taste. The addition of yogurt, fresh parsley and lemon juice makes it healthy and light, a nice contrast next to the heavier foods being served at your game day bash. Serve the dip with your favorite vegetables, pita chips and homemade potato chips. You can also use it as a spread for sandwiches, especially with pita bread.

Roast eggplant and garlic for about 30 minutes, then set aside to cool.

Place ingredients in your food processor.

Pulse ingredients together, then add olive oil and puree.

White Bean Dip Recipe

  • 1 can cannellini beans, rinsed and drained
  • 1 large eggplant, cut into 2-inch chunks
  • 1/3 cup olive oil, and a little extra for eggplant & garlic
  • 5-6 cloves of garlic
  • 1/4 cup fresh parsley
  • 1/4 cup plain yogurt
  • a pinch of ground cumin
  • 3-4 tablespoons lemon juice
  • salt and pepper, to taste

    Preheat oven to 400° F.

    Place eggplant on a baking sheet, then drizzle with olive oil and season with salt and pepper. Place garlic wrapped in foil in a separate container. Roast both for about 25-30 minutes until golden brown. Set eggplant and garlic aside and allow to cool.

    In a food processor or blender, combine the cannellini beans, eggplant, garlic, parsley, yogurt, cumin, and lemon juice. Start to puree the ingredients and as the machine runs, add olive oil until mixture is smooth and creamy. Season with salt and pepper to taste. Serve with chips and vegetable slices.

    Total Time: 35-40 minutes
    Yield: 4-6 servings
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    7 Responses to “White Bean Dip with Roasted Eggplant and Garlic”

    1. Tes February 2, 2012 at 9:35 am #

      I have to try this dip soon. I really love the flavour combo, and it sounds so fresh and delicious 🙂

      • Barb February 2, 2012 at 10:23 am #

        Thank you Tes! It’s definitely a light and fresh dip.

    2. Mao Mao Kitty February 2, 2012 at 5:23 pm #

      Wow. This sounds waaaay better than chips n salsa! I love bean dips and what a great way to give them a new twist with the eggplant.

      • Barb February 2, 2012 at 5:43 pm #

        Yeah totally agree about the chips n salsa, and roasting the eggplant brings out a nice flavor.

    3. Julie Manfredi March 13, 2012 at 9:01 pm #


      I love the recipes on your blog and have been pinning like crazy! I would love to make this, but I am highly lactose intolerant, so yogurt doesn’t work for me. What would you suggest in place of it (I’m not a fan of soy yogurt, either)? Could you use something thinner like almond milk or would that make it to watery?

      Thanks in advance!


      • Barb March 13, 2012 at 9:32 pm #

        Hi Julie – Thanks so much for pinning 🙂

        As far as a yogurt substitution, you could either leave it out and just add a little more olive oil, or adding in some tofu could also be a good option. I’ve also seen coconut milk yogurt at stores but not sure if the taste would change.


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