Capsaicin Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and satisfying in a way that feels almost indulgent, this white bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans blitz up into a silky, cloud-like base that carries the brightness of fresh lemon, parsley, chives, and thyme beautifully — no dairy required, and no compromise on richness. A touch of cumin adds subtle warmth and depth without any heat, which makes this a genuinely welcoming option for anyone who needs to avoid capsaicin entirely. The red pepper flakes listed in the recipe are clearly marked optional, so it's easy to leave them out and still end up with a dip that's anything but boring. A food processor does all the heavy lifting, and a drizzle of good olive oil over the top before serving takes it from weeknight snack to something you'd proudly set out for guests. It keeps well in the refrigerator for up to four days, so you can make a batch ahead and have something delicious ready to go with bread, crackers, or fresh vegetables all week long.
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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)
Can be omittedred pepper flakes
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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