Celery 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 silky, flavor-packed spread that tastes far more indulgent than its simple ingredient list suggests. A squeeze of lemon and a hit of garlic brighten everything up, while a drizzle of good olive oil on top makes it look like something you'd order at a restaurant. For anyone navigating celery-free eating, store-bought dips and spreads can be a minefield — many contain celery seed, celery extract, or "natural flavors" that trace back to it. Every ingredient here is straightforward and easy to verify, so you can blend and serve with total confidence. The food processor does all the heavy lifting, and the result is a smooth, scoopable dip that works beautifully with pita, crackers, crudités, or even spread onto toast. Make a batch on Sunday and you'll be reaching for it 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)
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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