Carrageenan Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and genuinely satisfying, this blended 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 rivals any dairy-laden spread — no cream cheese, no yogurt, and absolutely nothing that could sneak in a problematic additive. That matters more than it sounds, because many store-bought dips and dairy-free alternatives rely on thickeners and stabilizers like carrageenan to achieve that smooth texture, and this recipe gets there entirely through the beans themselves and a little olive oil. Fresh parsley, chives, and thyme give it a bright, garden-forward flavor, while lemon juice and garlic keep things lively and sharp. A pinch of cumin adds just enough warmth to make it feel a little more complex than your average dip. Drizzle the top with good olive oil and a scatter of fresh herbs before serving and it looks genuinely impressive on a table. Scoop it up with vegetables, flatbread, or crackers — it holds beautifully in the fridge for up to four days, so making a big batch is always a smart move.
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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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