Chicken Free Dairy Free Creamy White Bean Herb Dip
Creamy, herbaceous, and endlessly scoopable, this white bean dip is the kind of thing that disappears fast at any gathering. Cannellini beans blitz up beautifully in a food processor, creating a silky base that rivals anything you'd find at a fancy restaurant — no dairy required. Fresh parsley, chives, and thyme bring a bright, garden-forward flavor, while a squeeze of lemon and a whisper of cumin add just enough depth to keep things interesting. A generous drizzle of extra-virgin olive oil over the top gives it that glossy, irresistible finish you see on every great mezze spread. Since every ingredient here is completely plant-based, there's no need to scrutinize labels or worry about hidden animal products sneaking in. It keeps well in the fridge for up to four days, which makes it a brilliant make-ahead option for weeknight snacking or weekend entertaining. Pile it onto crusty bread, scoop it with crudités, or spread it thick inside a wrap — honestly, it works with just about everything.
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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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