Eggless Dairy Free Creamy White Bean Herb Dip
Creamy, herbaceous, and impossibly smooth, this white bean dip is the kind of thing that disappears from the table before you've even set out the crackers. Cannellini beans blended with fresh parsley, chives, thyme, and a bright hit of lemon juice create a dip that tastes far more indulgent than its ingredient list suggests. A drizzle of good olive oil on top takes it from weeknight snack to dinner-party-worthy in about thirty seconds. Because every ingredient here is naturally free of eggs and dairy, there's no need to swap anything out or second-guess a label — it's just clean, wholesome food that happens to be rich and satisfying. The food processor does all the heavy lifting, and a little water added gradually is the secret to that silky, spreadable texture that holds its shape without turning stiff or grainy. It keeps well in the fridge for up to four days, so making a big batch ahead of time is absolutely worth it.
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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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