Anti Inflammatory Cilantro-Lime White Bean Dip with Veggie Dippers
This creamy, herb-packed dip is the kind of thing you'll want to keep in your fridge all week — bright from fresh lime juice, earthy from cumin and turmeric, and impossibly smooth thanks to a full two cans of white beans blended with good extra virgin olive oil. The turmeric and cumin aren't just there for flavor; both spices are well-regarded for their inflammation-fighting properties, making every scoop genuinely work in your favor. A whole cup of fresh cilantro goes into the blender, giving the dip that vivid green color and a herby punch that store-bought versions simply can't match. Paired with carrot sticks, cucumber spears, red bell pepper strips, and broccoli florets, you're getting a serious lineup of antioxidant-rich vegetables in one beautiful spread. The whole thing comes together in a food processor in just a few minutes, and the result looks stunning on a board — swirled, drizzled with olive oil, and scattered with a pinch of red pepper flakes. It serves six, so it's just as at home on a party table as it is prepped ahead for weekday snacking. Clean ingredients, zero compromise on flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the dip
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- ⅓ cup extra virgin olive oil, plus more for drizzling
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 cloves garlic, peeled
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2–3 tbsp water, as needed to thin
For the veggie dippers
- 2 medium carrots, peeled and cut into sticks
- 2 medium persian cucumbers, sliced into spears
- 1 medium red bell pepper, seeded and sliced into strips
- 1 cup broccoli florets
For serving
- 1 tbsp extra virgin olive oil, for drizzling (optional)
- 1 tbsp fresh cilantro, roughly chopped, for garnish (optional)
- pinch of red pepper flakes, for garnish (optional)
Instructions
- 1
Add the garlic to the bowl of a food processor and pulse 4–5 times until finely minced.
- 2
Add the drained white beans, olive oil, lime juice, cilantro, cumin, turmeric, salt, and black pepper to the food processor. Process for about 1 minute, scraping down the sides once, until the mixture is mostly smooth.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!