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

Total time15 min

Prep time15 min

Cook time0 min

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

Creamy, vibrant, and loaded with Mediterranean flavor, this white bean dip is the kind of crowd-pleaser that disappears fast at any gathering. Cannellini beans blended with olive oil, fresh lemon juice, garlic, cumin, and smoked paprika create a silky, deeply savory base that tastes far more impressive than the effort involved. The colorful topping of halved cherry tomatoes, chopped Kalamata olives, fresh parsley, and a generous drizzle of extra virgin olive oil makes it look like something straight off a restaurant mezze board. Rye can sneak into a surprising number of dips and spreads through added seasonings or thickeners, but every ingredient here is naturally grain-free and straightforward, so there's nothing to second-guess. The veggie dippers — crisp carrot sticks, cool cucumber spears, sweet bell pepper strips, and crunchy celery — keep everything fresh and satisfying without needing any bread or crackers at all. It's a genuinely easy recipe that works as an appetizer, a snack spread, or even a light lunch alongside whatever else you're serving.

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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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