Nightshade Free Dairy Free Creamy White Bean Herb Dip
Creamy, herbaceous, 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 silky, flavor-packed spread that feels indulgent without a drop of dairy in sight. For anyone navigating nightshade sensitivities, store-bought dips and spreads can be a minefield of hidden tomato, paprika, or pepper derivatives — this one keeps things clean and completely safe. The only optional ingredient that could raise a flag is the red pepper flakes, and the recipe makes it easy to simply leave them out without losing any of the depth. A splash of lemon juice and a good pour of extra-virgin olive oil do the heavy lifting, brightening every bite and giving the dip that restaurant-quality finish. It comes together in a food processor in just a few minutes and keeps in the fridge for up to four days, making it an effortless go-to for snacking, spreading, or 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)
Can be omittedred pepper flakes
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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