Beef Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Beef Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers

Creamy, vibrant, and loaded with bold Mediterranean flavors, this white bean dip is the kind of appetizer that disappears fast at any gathering. Cannellini beans get blended with olive oil, fresh lemon juice, garlic, cumin, and smoked paprika until silky smooth — the result is rich and satisfying without a single drop of meat in sight. A generous topping of halved cherry tomatoes, briny Kalamata olives, fresh parsley, and a drizzle of extra virgin olive oil turns a simple dip into something genuinely stunning. The colorful spread of carrot sticks, cucumber spears, red bell pepper strips, and celery makes it a complete snack or starter right out of the gate — no crackers or bread required. Everything comes together in a food processor, so the effort is minimal but the payoff looks seriously impressive on the table. It's naturally plant-based and completely free of any beef or meat-based ingredients, so there's no label-checking or substitution stress involved. Whether you're hosting a crowd or just snacking through the week, this one earns a permanent spot in the rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the dip

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
Rosa White Beans - 15 OZ
See all
3 tbsp extra virgin olive oil, plus more for drizzling
2 tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp salt, or to taste
¼ tsp black pepper
2–3 tbsp water, as needed to loosen

For the topping

1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and roughly chopped
2 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp red pepper flakes (optional)

For the veggie dippers

2 medium carrots, peeled and cut into sticks
2 medium persian cucumbers, sliced into spears
1 medium red bell pepper, seeded and sliced into strips
4 stalks celery, cut into sticks

Instructions

1
Add the drained white beans, 3 tbsp olive oil, lemon juice, garlic, cumin, smoked paprika, salt, and black pepper to a food processor. Process until smooth and creamy, about 1–2 minutes, scraping down the sides once halfway through.
2
With the processor running, add water 1 tbsp at a time until the dip reaches a smooth, spreadable consistency — it should hold its shape when scooped but not be stiff or pasty.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!