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

Total time15 min

Prep time15 min

Cook time0 min

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

This vibrant, crowd-pleasing dip is everything you want on a snack table — creamy, bright, and loaded with bold Mediterranean flavor. Cannellini beans blended with olive oil, lemon juice, garlic, cumin, and smoked paprika create a silky base that's rich without being heavy, and the toppings of cherry tomatoes, Kalamata olives, and fresh parsley make it look as good as it tastes. A generous drizzle of extra virgin olive oil right before serving ties the whole thing together beautifully. The ingredient list is refreshingly straightforward — whole foods, pantry staples, and fresh vegetables with no hidden surprises or specialty products to hunt down. That makes it a genuinely easy choice for anyone navigating tree nut concerns, since every component here is naturally free of them. The rainbow of carrot sticks, cucumber spears, red bell pepper strips, and celery keeps things light and satisfying without needing crackers or bread. Whether you're hosting a party or just want something impressive for a weeknight snack, this dip delivers serious flavor with very little effort.

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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.

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