Ginger Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and surprisingly luxurious, 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 bright, garden-forward flavor that feels far more elevated than the effort involved. A squeeze of lemon and a drizzle of good olive oil tie everything together, giving you that silky, restaurant-style finish without any dairy whatsoever. For anyone navigating ginger sensitivities, store-bought dips and spreads can be a minefield — ginger has a way of sneaking into "exotic" or "zesty" blends without much warning. This recipe keeps things clean and straightforward, relying on classic Mediterranean herbs and spices so you know exactly what you're eating. The food processor does all the heavy lifting, and a little water added gradually is the secret to getting that perfectly smooth, spreadable consistency. Pile it onto warm pita, use it as a sandwich spread, or serve it as a centerpiece dip at your next gathering — it holds beautifully in the fridge for up to four days.
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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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