Beef Free Dairy Free Creamy White Bean Herb Dip
Creamy, herbaceous, and impossibly smooth, this white bean dip is the kind of thing that disappears from the table before anyone even realizes how easy it was to make. Cannellini beans blended with fresh parsley, chives, thyme, and a bright hit of lemon juice create a dip that tastes genuinely luxurious — no cream cheese, no sour cream, no dairy of any kind. The olive oil does the heavy lifting here, lending richness and that silky mouthfeel you'd expect from a restaurant mezze spread. A pinch of cumin adds just enough warmth to keep things interesting without overpowering the fresh herb notes. It comes together in a food processor in minutes, and the texture is fully adjustable — just add water a tablespoon at a time until it's exactly as soft and spreadable as you like. Serve it with pita, crudités, or crusty bread, and finish with a generous drizzle of good olive oil for a presentation that looks far more impressive than the effort involved. It keeps well in the fridge for up to four days, which makes it a brilliant make-ahead option for gatherings or weekday snacking.
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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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