Pecan Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, 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 dip that tastes genuinely luxurious — no cream cheese or sour cream required. A hit of lemon juice and a drizzle of good olive oil do all the heavy lifting to make it bright and rich at the same time. The food processor brings everything together in just a few minutes, and adding water gradually gives you that perfectly smooth, spreadable texture that holds its shape without feeling dense or gluey. Store-bought dips can be a minefield when you're avoiding certain nuts, since shared facilities and vague labeling make it hard to know what you're actually getting — making this from scratch puts you fully in control. It keeps in the fridge for up to four days, so it's just as useful for weekday snacking as it is for a party spread. Pile it onto a platter with warm pita, crackers, or fresh vegetables and finish with a scatter of herbs for a presentation that looks far more effortful than it actually is.
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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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