Mustard Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and packed with plant-based protein, this white bean dip is the kind of crowd-pleaser that disappears fast at any gathering. Cannellini beans blended with fresh parsley, chives, and thyme create a silky, aromatic base, while lemon juice and garlic keep every bite bright and bold. A touch of cumin adds just enough warmth to make it feel a little more interesting than your average dip. Store-bought versions of creamy dips and spreads can be surprisingly tricky territory — many contain hidden condiments or flavor additives that sneak mustard in where you'd least expect it. Making it from scratch here means you control every single ingredient, and the result is genuinely better than anything from a jar. Drizzle a little extra olive oil over the top before serving and it looks as good as it tastes. It keeps well in the fridge for up to four days, so it's just as useful for weekday snacking as it is for entertaining.
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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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