MSG Free Dairy Free Creamy White Bean Herb Dip
Creamy, herbaceous, and endlessly scoopable, this white bean dip is the kind of thing that disappears fast at any gathering. 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 juice and a hit of garlic keep things lively, while a drizzle of good olive oil on top makes it look like something straight off a restaurant mezze board. Because every ingredient here is whole and straightforward, there are no hidden flavor enhancers or seasoning packets to second-guess — just real food doing all the work. The food processor does the heavy lifting, and adding water a tablespoon at a time gives you total control over that silky, spreadable texture. It holds up beautifully in the fridge for up to four days, so you can make it ahead and have something genuinely delicious ready to go all week. Serve it with warm pita, crudités, or a crusty baguette and watch it vanish.
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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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