Turkey Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and impossibly smooth, this white bean dip is the kind of thing that disappears fast at any gathering. Cannellini beans blended with bright lemon juice, fresh parsley, chives, and thyme create a dip that tastes far more indulgent than its ingredient list suggests — and a generous drizzle of olive oil on top makes it look genuinely beautiful on the table. Because it's built entirely on pantry staples and fresh herbs, there's no need to scrutinize labels for hidden animal-based additives or dairy derivatives that can sneak into store-bought dips. The food processor does the heavy lifting, and adding water gradually is the key to that silky, spreadable texture that holds its shape without turning stiff or gluey. A pinch of red pepper flakes gives it just enough of a kick if you want it, and the whole thing keeps in the fridge for up to four days, making it a genuinely useful make-ahead option. Serve it with crudités, warm flatbread, or crackers and watch it vanish.
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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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