High Fructose Corn Syrup Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers
This vibrant, crowd-pleasing dip is built entirely from whole, recognizable ingredients — no sweeteners, no syrups, no processed shortcuts hiding in the label. Canned white beans blended with olive oil, fresh lemon juice, garlic, and warm spices like cumin and smoked paprika create a silky, deeply savory base that tastes far more indulgent than it has any right to. The real magic happens on top, where juicy halved cherry tomatoes, briny Kalamata olives, and fresh parsley turn a simple dip into something that looks genuinely stunning on a table. A generous drizzle of extra virgin olive oil over the whole thing ties every element together with a richness that feels Mediterranean through and through. Store-bought dips and spreads are notorious for sneaking in corn syrup derivatives and other sweeteners, so making this at home means you know exactly what's going into every bite. The rainbow of carrot sticks, cucumber spears, bell pepper strips, and celery makes dipping feel like an event rather than an afterthought. It's the kind of recipe that disappears fast at gatherings, and nobody needs to know how effortlessly it came together.
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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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