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

Total time15 min

Prep time15 min

Cook time0 min

Seed Oil 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 appetizer that disappears fast at any gathering. Cannellini beans blended with fresh lemon juice, garlic, cumin, and smoked paprika create a silky base that's rich without feeling heavy. The real magic is in the topping — juicy halved cherry tomatoes, briny Kalamata olives, and fresh parsley piled high, finished with a generous drizzle of extra virgin olive oil. Every ingredient here is straightforward and clean, which matters when you're trying to avoid the refined and industrial oils that sneak into so many store-bought dips and spreads. Olive oil does all the heavy lifting, giving you that luscious mouthfeel and healthy fat without any of the processed alternatives. The rainbow of carrot sticks, cucumber spears, bell pepper strips, and celery makes this as beautiful to look at as it is satisfying to eat. Whether you're serving it as a party starter or a weekday snack, this dip proves that eating well doesn't require any compromise on flavor.

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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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