Yeast Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, 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 fresh parsley, chives, and thyme create a silky, flavor-packed spread that tastes far more indulgent than its simple ingredient list suggests. A squeeze of lemon and a hit of cumin round everything out, giving it that bright, savory depth that makes people hover around the snack table. Store-bought dips can be a minefield when you're avoiding yeast — hidden yeast extract shows up in flavoring blends and processed condiments more often than you'd expect — so making your own from scratch is genuinely the smartest move. Everything here is whole, clean, and straightforward, with zero fermented or yeast-derived ingredients to worry about. The food processor does all the heavy lifting, and a slow drizzle of water gets you that perfectly smooth, spoonable consistency without any dairy or thickeners. Drizzle the top with good olive oil, scatter on a few fresh herbs, and you've got something that looks and tastes like it came from a restaurant.
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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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