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

Total time15 min

Prep time15 min

Cook time0 min

Yeast 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 crowd-pleaser that disappears fast at any gathering. Cannellini beans blended with garlic, cumin, smoked paprika, and fresh lemon juice create a silky, satisfying base that tastes far more indulgent than the ingredient list suggests. The colorful topping of halved cherry tomatoes, chopped Kalamata olives, and fresh parsley makes it look stunning on the table with almost zero extra effort. A generous drizzle of extra virgin olive oil ties everything together and gives it that glossy, restaurant-worthy finish. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every single ingredient is whole, fresh, or minimally processed, with no fermented or yeast-derived components hiding anywhere. The rainbow of carrot sticks, cucumber spears, bell pepper strips, and celery keeps the whole spread completely on-plan while giving you that satisfying crunch you'd normally get from crackers or bread. It's an easy, no-stress appetizer or snack that genuinely doesn't feel like you're missing a thing.

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!