Pecan 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 — the result is rich and satisfying without feeling heavy. A generous topping of halved cherry tomatoes, chopped Kalamata olives, fresh parsley, and a drizzle of extra virgin olive oil makes it look as impressive as it tastes. The colorful spread of carrot sticks, cucumber spears, red bell pepper strips, and celery sticks around the bowl means you have a full snack platter ready to go in one shot. Store-bought dips can be a minefield when you're avoiding tree nuts, since shared production lines and unexpected add-ins are common — this one is made entirely from scratch with straightforward pantry ingredients, so you know exactly what's in it. It works equally well as a party centerpiece, a weeknight snack, or a meal-prep staple that keeps well in the fridge for a few days.
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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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