Citric Acid Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and surprisingly luxurious, this blended cannellini bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans blitz up beautifully smooth in a food processor, giving you that rich, velvety texture without any dairy whatsoever. Fresh parsley, chives, and thyme do the heavy lifting on flavor, while a touch of cumin adds just enough warmth to keep things interesting. For anyone avoiding citric acid, store-bought dips and spreads can be a minefield — preservatives and acidulants hide in nearly every commercial option — so making your own from whole, simple ingredients is genuinely the easiest workaround. The lemon juice here is the only source of acidity, and you control exactly how much goes in, making it easy to adjust to your own tolerance. A generous drizzle of good olive oil over the top before serving takes it from weeknight snack to something you'd proudly set out for guests. Scoop it up with vegetables, flatbread, or crackers and watch it disappear fast.
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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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