Low Iodine Roasted Garlic White Bean Dip

Creamy, deeply savory, and packed with plant-based protein, this white bean dip is the kind of crowd-pleaser that disappears fast at any gathering. Roasting a whole head of garlic low and slow transforms it into something almost sweet and buttery, which blends seamlessly into the silky cannellini base. A hit of fresh lemon juice, ground cumin, and smoked paprika keeps every bite bright and complex without relying on any high-iodine ingredients like dairy, seafood, or iodized salt — just clean, simple pantry staples. Using fine sea salt instead of iodized table salt is one of those small swaps that makes a big difference when you're managing iodine intake, and it's already built right into this recipe. The food processor does most of the heavy lifting, and a splash of water added gradually gives you that perfectly smooth, scoopable texture. Finish it with a drizzle of good olive oil and a pinch of smoked paprika, and it looks like something you'd order at a restaurant. Serve it with raw vegetables, unsalted crackers, or warm pita for a snack or appetizer that genuinely feels indulgent.

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