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

Total time15 min

Prep time15 min

Cook time0 min

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

Creamy, vibrant, and loaded with bold Mediterranean flavor, 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 — no nuts, no cashew cream, no shortcuts that could cause concern. So many store-bought dips and restaurant spreads sneak in cashew-based creamers to achieve that lush texture, but here the beans do all the heavy lifting on their own. The finished bowl gets piled high with halved cherry tomatoes, briny Kalamata olives, and fresh parsley, then finished with a generous drizzle of olive oil that makes it look almost too pretty to eat. A rainbow of carrot sticks, cucumber spears, red bell pepper strips, and celery keeps everything fresh and satisfying without a chip in sight. It comes together in just a few minutes of food processor time, making it an effortless choice for weeknight snacking or entertaining a crowd.

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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
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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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