Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and genuinely satisfying, this white bean dip proves you don't need a drop of dairy to get that lush, spreadable texture everyone reaches for at a party. Cannellini beans blended with extra-virgin olive oil, fresh lemon juice, and a trio of herbs — parsley, chives, and thyme — creates something that tastes far more complex than the short ingredient list suggests. A touch of cumin adds warmth and depth, while the garlic keeps things bright and savory. The food processor does all the heavy lifting, and a few tablespoons of water dialed in gradually are the secret to getting that perfectly smooth, mound-on-a-spoon consistency. No butter, no cream cheese, no yogurt — just whole-food ingredients that happen to come together beautifully. A finishing drizzle of olive oil and a scatter of fresh herbs makes it look like something you'd order at a restaurant. This recipe makes six servings, so it's an easy win for a crowd, a game-day spread, or a week's worth of snacking straight from the fridge.
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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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