Introducing your new favorite dip recipe. This roasted garlic white bean yogurt dip is the dip of your dreams. It gets so creamy thanks to the vegan yogurt and is packed with umami flavor and probiotics.
This dip goes great with crackers, veggies or in a grain bowl or wrap. This dip is high in protein thanks to white beans. Yogurt and miso add rich umami flavor to this dip as well.
Let's get into the recipe.
This vegan white bean yogurt dip is
- gluten free, dairy free, egg free and plant based
- the perfect plant based side
- high in fiber
- easy to make
- made with healthier for you ingredients
- perfect as a snack
- high in protein
Ingredients for white bean yogurt dip with lemon and rosemary
- garlic
- white beans
- lemon
- rosemary
- yogurt
- paprika
- salt
- pepper
- miso paste
See recipe card for quantities.
Instructions to make vegan roasted garlic miso white bean dip
- Preheat oven to 400 degrees.
- Add garlic to a sheet pan lined with parchment paper. Roast for 35-45 minutes, until garlic is browned and soft. I roasted mine for 45 minutes but if you have a hotter oven you may need less time.
- Once garlic is done cooking, remove the cloves from the shell and add them to a food processor or blender along with the rest of the dip ingredients. Blend until smooth.
- Serve dip with your favorite crackers, veggies or add it to a grain bowl or wrap.
Substitutions
- Rosemary - can be subbed with thyme
- Vegan yogurt - can be subbed with greek yogurt
- Miso paste - can be subbed with salt or ½ tablespoon soy sauce
Equipment
You just need your a sheet pan, your oven and a food processor or blender for this recipe.
Storage instructions for miso white bean dip with rosemary
The leftover dip can be stored in a sealed container in your fridge for up to 5-6 days.
Other vegan dips and sides to try
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PrintRoasted Garlic White Bean Yogurt Dip
This roasted garlic white bean yogurt dip is the perfect vegan dip recipe.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 6 1x
- Category: sides
- Method: oven
Scale
Ingredients
- 1 bulb garlic with the top cut off
- 1 can white beans - drained
- juice from ½ lemon
- 1 tsp fresh chopped rosemary (sub ½ tsp dried)
- ¼ tsp paprika
- 1 tbsp miso paste (sub salt to taste if you can't find miso)
- black pepper to taste
- ¼ cup unsweetened vegan yogurt (I like coconut, sub greek if you aren't vegan)
- 1-2 tablespoon olive oil (adjust to your thickness preference)
Instructions
- Preheat oven to 400 degrees.
- Add garlic to a sheet pan lined with parchment paper. Roast for 35-45 minutes, until garlic is browned and soft. I roasted mine for 45 minutes but if you have a hotter oven you may need less time.
- Once garlic is done cooking, remove the cloves from the shell and add them to a food processor or blender along with the rest of the dip ingredients. Blend until smooth.
- Serve dip with your favorite crackers, veggies or add it to a grain bowl or wrap.
Keywords: white bean dip, roasted garlic white bean dip
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