Kalamata White Bean Dip Recipe

This Kalamata olive-flavored white bean dip is the recipe you didn’t know you needed. Sure, it’s not the most appetizing-looking appetizer out there, but it is delicious and very easy to make. It’s a nice alternative to hummus and a lovely way to savor Kalamata olive flavor without feeling overwhelmed by the saltiness.

This recipe was inspired by an appetizer we ordered at Lidia’s, a local Kansas City restaurant owned by renowned chef Lidia Bastianich. Some white bean dips are downright unappetizing—they can be gloppy, too salty, or flavorless—but not this one. The Kalamata olives lend richness in texture and flavor.

To make this recipe, you’ll need just a few basic ingredients—white beans (I used Cannellini, but Great Northern would also work), pitted Kalamata olives (and a splash of brine), olive oil, salt and pepper, and an optional sprinkle of fresh basil. You’ll find serving suggestions and the full recipe below.

This white bean dip is a great impromptu recipe to whip together when guests are on their way. I’m kicking myself for not remembering this dip recipe last week when I hosted book club. I’m always scrambling before guests arrive, so I like to have a repertoire of easy recipes to pull together in no time. This one is a winner! I hope you’ll bookmark it to make soon.

How to Serve Kalamata White Bean Dip

Make a platter with whatever you have on hand—try crostini or a loaf of crusty bread, pita chips or toasted pita wedges, or crudités like carrots, cucumber and bell pepper.

For a full spread, treat it like a cheese plate—add cheese, nuts and fresh fruit. Add another dip, if you’d like. Here are more Mediterranean-style dips that would be lovely:

You could also serve it with a fresh salad, like my Mediterranean Bean Salad, Easy Tomato Salad or Fattoush Salad with Mint Dressing.

Kalamata White Bean Dip

  • Author: Cookie and Kate
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 ¾ cups 1x
  • Category: Dip
  • Method: Food processor
  • Cuisine: Mediterranean
  • Diet: Vegetarian


  • 1 can (15 ounces) cannellini or Great Northern beans, rinsed and drained, or 1 ½ cups cooked beans
  • 1 tablespoon Kalamata olive brine
  • ⅔ cup pitted Kalamata olives, well-drained
  • 1 clove garlic, roughly chopped
  • Tiny pinch of fine salt
  • 3 tablespoons olive oil, plus more for serving
  • 10 twists of freshly ground black pepper 
  • Optional garnish: A couple of fresh basil leaves, very thinly sliced
  • For serving: Crostini, pita chips, crusty bread, or crudités like carrots, cucumber and bell pepper, for serving