Pescatarian Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and impossibly smooth, 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, thyme, and a bright hit of lemon juice create a dip that tastes far more luxurious than its short ingredient list suggests. A drizzle of good olive oil on top and a scatter of fresh herbs make it look like something you'd order at a restaurant. Because it's built entirely on pantry staples and fresh produce, there's no need to hunt down specialty substitutes — it's naturally free of dairy without any compromise in richness or texture. The food processor does all the heavy lifting, and a little water added gradually is the secret to getting that silky, spreadable consistency just right. It holds up beautifully in the fridge for several days, which means you can make a batch ahead and pull it out whenever you need a quick snack or an easy appetizer to set out for guests.
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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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