Rice 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 bright lemon juice, fresh parsley, chives, and thyme create a dip that tastes far more indulgent than its simple ingredient list suggests. A splash of good olive oil and a pinch of cumin round everything out, giving it a depth that store-bought versions rarely achieve. Because the creaminess here comes entirely from the beans and olive oil, there's no dairy involved — and absolutely no rice or rice-derived fillers hiding in the mix, which can be a sneaky concern with packaged dips and spreads. The food processor does all the heavy lifting, and a little water added gradually is the secret to getting that perfectly smooth, spoonable texture. It keeps well in the refrigerator for up to four days, so you can make a batch ahead and have something genuinely satisfying ready for snacking, spreading, or entertaining 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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