Alpha Gal Friendly Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and packed with plant-based protein, this cannellini bean dip is the kind of crowd-pleaser that disappears fast at any gathering. Cannellini beans blitz up beautifully in a food processor, creating a silky, spreadable texture that rivals anything you'd find at a restaurant — no dairy required. Fresh parsley, chives, and thyme bring a bright, garden-forward flavor, while a squeeze of lemon juice and a touch of cumin add just enough depth to keep things interesting. For anyone navigating alpha-gal syndrome, store-bought dips and spreads can be a minefield of hidden mammalian-derived ingredients like dairy or certain additives — this one is built entirely from plants and pantry staples, so you can dig in with confidence. A generous drizzle of extra-virgin olive oil over the top gives it that glossy, irresistible finish you'd see on a mezze spread. It comes together in minutes and keeps in the fridge for up to four days, making it a smart prep-ahead option for snacking, entertaining, or weeknight grazing.
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- ¼ cup fresh parsley leaves, loosely packed
- 2 tbsp fresh chives, roughly chopped
- 1 tbsp fresh thyme leaves
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2–3 tbsp water, as needed
- pinch of red pepper flakes (optional)
For serving
- extra-virgin olive oil, for drizzling (optional)
- fresh parsley or chives, for garnish (optional)
Instructions
- 1
Add the cannellini beans, olive oil, lemon juice, garlic, parsley, chives, thyme, cumin, salt, and black pepper to a food processor.
- 2
Process for about 30 seconds, scraping down the sides with a rubber spatula, until the mixture begins to come together.
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