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White bean, feta & roasted garlic dip with spring veg crudités

White bean, feta & roasted garlic dip with spring veg crudités

To make this Elly Curshen dip vegan, simply replace the feta with 100g oat fraîche

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VegetarianSource of fibre
  • Serves4
  • CourseBuffet
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


For the dip

  • 1 bulb garlic
  • 1 tbsp olive oil, plus ½ tsp, to serve
  • 400g can cannellini beans, drained
  • 1 lemon, finely grated zest, plus 2 tsp juice
  • 1 tsp Dijon mustard
  • 100g feta
  • 4.98 tbsp finely chopped mixed soft herbs (such as dill, chives, flat leaf parsley, tarragon)
  • 1 Soft herbs, roughly chopped, to serve

For the crudités

  • 1 Choose a rainbow of colours of vegetables, trimmed and cut into strips – think radishes, fine asparagus, cucumber, red chicory, sugar snap peas, multi-coloured beetroot, fennel, cherry tomatoes, baby carrots, courgette, turnip, red pepper


  1. Preheat the oven to 200°C, gas mark 6. Cut the top off the bulb of garlic, so the cloves all have a slice taken off their tops. Sit it on a piece of foil, drizzle over 1 tbsp olive oil and wrap loosely (but keeping it well-sealed) in the foil.

  2. Roast for 30 minutes, or until soft and sweet, then leave to cool before unwrapping carefully.

  3. Squeeze out the soft, roasted garlic into a blender, along with any oil from the parcel and all the other dip ingredients. Whizz to combine until totally smooth. To make this dip vegan, replace the feta with 100g oat fraîche Taste for seasoning and adjust as necessary. Tip into a serving bowl. Cover and chill until ready to serve.

  4. Serve with a drizzle of extra virgin olive oil and a few fresh herbs to garnish. Add the vegetable crudités alongside to dip.


Typical values per serving when made using specific products in recipe


704kJ/ 169kcals



Saturated Fat












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