Lactose Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and impossibly smooth, this white bean dip is the kind of thing that disappears fast at any gathering. Cannellini beans blended with bright lemon juice, fresh parsley, chives, and thyme create a dip that tastes rich and indulgent without a drop of dairy in sight — no cream cheese, no sour cream, no workarounds needed. The secret to that silky, spreadable texture is simply adding water a tablespoon at a time while the food processor runs, letting the beans emulsify into something genuinely luxurious. A generous pour of extra-virgin olive oil ties everything together and gives it that glossy, restaurant-worthy finish. It's naturally free of lactose by design, not by substitution, so there's nothing to second-guess on the ingredient list. A pinch of red pepper flakes adds a gentle kick if you're feeling it, and the whole thing keeps in the fridge for up to four days — making it just as good for weekday snacking as it is for a party spread.
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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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