Paraben Free Dairy Free Creamy White Bean Herb Dip
This silky, herb-forward dip proves that creamy and indulgent don't have to mean dairy-laden. Cannellini beans blitz down into an impossibly smooth base, while fresh parsley, chives, and thyme bring a garden-bright flavor that feels anything but basic. A squeeze of lemon and a whisper of cumin round everything out, giving you layers of flavor from a handful of genuinely clean, whole ingredients. For anyone navigating parabens in packaged foods — which can sneak into processed dips, spreads, and condiments as preservatives — making this at home puts you fully in control of what goes into the bowl. The food processor does most of the heavy lifting, and a slow drizzle of water gets you that lush, spreadable consistency without any cream cheese or sour cream in sight. Finish it with a generous pour of good olive oil and a scatter of fresh herbs, and it looks like something you'd order at a restaurant. It keeps in the fridge for up to four days, so you can make a batch ahead and have a reliable, worry-free snack ready all week long.
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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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