Shellfish Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers
Creamy, vibrant, and loaded with bold Mediterranean flavors, 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 turns a simple dip into something genuinely stunning on the table. The colorful spread of carrot sticks, cucumber spears, red bell pepper strips, and celery makes it a complete snack or starter all on its own. Every single ingredient here is naturally free from shellfish, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. It's equally at home at a casual weeknight snack board or a full-on dinner party spread, and the whole thing comes together in a food processor with minimal effort.
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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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