Nutmeg Free Dairy Free Creamy White Bean Herb Dip
Creamy, herbaceous, and surprisingly luxurious, this white bean dip comes together in a food processor with just a handful of fresh ingredients and zero dairy. Cannellini beans blitz up beautifully smooth when given enough time and a splash of water, creating that thick, velvety texture you'd expect from a restaurant-style spread. Fresh parsley, chives, and thyme do the heavy lifting on flavor, while a squeeze of lemon and a hit of cumin keep things bright and just a little earthy. Many store-bought dips and seasoning blends sneak in warm spices like nutmeg as a background note, so making this one from scratch means you stay in full control of every ingredient. The whole process is straightforward — blend, taste, adjust, and you're done. A generous drizzle of good olive oil over the top before serving takes it from weeknight snack to something you'd proudly set out at a dinner party. Scoop it up with warm pita, crackers, or a pile of crunchy vegetables and watch it disappear fast.
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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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