Seed Oil Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and satisfying in a way that feels almost indulgent, 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, and thyme create a bright, garden-forward flavor that store-bought dips simply can't match — and every single ingredient is exactly what it sounds like. Extra-virgin olive oil does all the heavy lifting here, lending richness and that silky, luxurious texture without a drop of anything refined or processed. For anyone navigating the frustrating reality of seed oils hiding in nearly every packaged condiment and dip on the market, this recipe is a genuine breath of fresh air. A squeeze of lemon and a pinch of cumin round out the flavor beautifully, giving it depth without complication. It comes together in a food processor in just a few minutes, and it keeps in the fridge for up to four days — so you can scoop it onto crackers, spread it on toast, or use it as a veggie dip all week long without compromise.
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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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