Artificial Flavors Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and genuinely satisfying, this white bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans blended with fresh parsley, chives, and thyme create a dip that tastes bright and complex without a single artificial shortcut — just real ingredients doing all the heavy lifting. Store-bought dips and spreads are notorious for sneaking in artificial flavors, natural flavor blends, and hard-to-pronounce additives, so making your own is the cleanest move. A splash of fresh lemon juice and a clove of garlic bring sharpness and depth, while a touch of cumin adds just enough warmth to keep things interesting. The food processor does most of the work, and adding water gradually is the trick to getting that smooth, spoonable consistency that holds its shape without turning stiff. Finish it with a generous drizzle of olive oil and a scatter of fresh herbs, and it looks genuinely impressive on any table. Scoop it with pita, pile it onto crostini, or use it as a spread — it keeps well for up to four days, so you can make a batch and snack clean all week.
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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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