Anti Inflammatory Turmeric-Ginger White Bean Dip with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Anti Inflammatory Turmeric-Ginger White Bean Dip with Veggie Dippers

This creamy, golden dip is the kind of snack that looks impressive on a board but comes together in minutes with just a food processor and a handful of pantry staples. Cannellini beans form a rich, velvety base, while fresh ginger, ground turmeric, and a crack of black pepper deliver the warm, earthy flavor combination that makes this dip genuinely craveable. Turmeric and ginger are two of the most well-studied ingredients in the anti-inflammatory space, and here they're paired with extra virgin olive oil and fresh lemon juice — all whole-food ingredients that work together rather than against you. A drizzle of olive oil and an optional pinch of red pepper flakes on top make it look like something you'd order at a restaurant. The veggie dippers — carrot sticks, celery, cucumber, and red bell pepper — add crunch, color, and even more plant-based goodness to every bite. This recipe serves 4, making it a smart choice for a casual gathering, an afternoon snack spread, or a light lunch alongside some crusty bread. It's the rare crowd-pleaser that also happens to be exactly what your body wants.

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Ingredients

4 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, peeled
1 tsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp black pepper
½ tsp salt
2–3 tbsp water, as needed to thin
1 pinch red pepper flakes (optional)

For the veggie dippers

2 medium carrots, peeled and cut into sticks
2 stalks celery, cut into sticks
1 medium cucumber, sliced into rounds or spears
1 medium red bell pepper, seeded and sliced

For serving

1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Add the drained white beans, olive oil, lemon juice, garlic, grated ginger, turmeric, cumin, black pepper, and salt to a food processor. Process for about 1 minute, until the mixture begins to look smooth.
2
With the processor running, add water 1 tablespoon at a time until the dip is smooth and creamy, with a consistency that holds its shape on a spoon but spreads easily. Scrape down the sides as needed. Taste and adjust salt or lemon juice.

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