Coconut 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 impossibly smooth — the result is rich and satisfying without leaning on any dairy or trendy add-ins. A generous topping of halved cherry tomatoes, chopped Kalamata olives, fresh parsley, and a drizzle of good olive oil turns a simple dip into something that looks genuinely stunning on the table. The colorful spread of carrot sticks, cucumber spears, red bell pepper strips, and celery makes it a complete snack or starter all on its own. Every single ingredient here is naturally free from coconut in any form — no coconut oil, no coconut cream, no hidden tropical fats — so you can blend and serve with total confidence. It's the kind of recipe that works equally well for a casual weeknight snack or a party platter that earns real compliments.
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Learn more →Ingredients
6 servings
For the dip
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 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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