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

Total time15 min

Prep time15 min

Cook time0 min

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

This vibrant, crowd-pleasing dip is built entirely from whole, recognizable ingredients — no flavor packets, no seasoning blends with hidden additives, just real food doing all the heavy lifting. Canned white beans blitz into a silky, creamy base with fresh lemon juice, garlic, cumin, and smoked paprika, delivering bold Mediterranean flavor without a single processed shortcut. The colorful topping of halved cherry tomatoes, briny Kalamata olives, and fresh flat-leaf parsley makes it look like something you'd order at a restaurant, but it comes together in minutes on your own counter. Store-bought dips and seasoned spreads are notorious for sneaking in glutamates and flavor enhancers, so making this from scratch puts you fully in control of every ingredient. A generous drizzle of extra virgin olive oil over the finished bowl ties everything together with a richness that feels indulgent without any of the guesswork. The rainbow of carrot sticks, cucumber spears, red bell pepper strips, and celery makes dipping feel like an event rather than an afterthought. It's the kind of appetizer that disappears fast, and nobody needs to know how easy it was to pull off.

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!