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Make this Cold White Bean Dip with Chives for your next meal prep or potluck! It’s made with just 7 ingredients yet is rich, creamy, and the best way to dress up a veggie sandwich or pair with dippers like pita chips and veggie sticks. Plus, it’s ready in just 5 minutes!

completed Cold White Bean Dip with Chives against a white surface
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Why You’ll Love This Cold Bean Dip

  • Versatility: Not only is this dip a great appetizer, but it’s also the perfect spread for sandwiches, toast, grain bowls, bagels and more.
  • Ready in 5 minutes: This dip is served cold and requires just a couple of minutes to blend together.
  • Simple ingredients: Put this easy bean dip together last minute with just 7 budget-friendly ingredients and your favorite veggie sticks for dipping.
  • Perfect small serving: As written it’s the perfect dip or white bean spread for 1 or 2 people, but is easy to double as needed, too. 
  • No processed ingredients: ​If you’re WFPB or want to avoid processed foods and preservatives, you’ll love this easy recipe.

The Ingredients

ingredients for Cold White Bean Dip with Chives measured out against a white surface
  • Navy beans: Both canned or beans cooked from scratch work well. Drain and rinse well before using. 
  • Raw cashews: Nuts add richness, eliminating the need for extra virgin olive oil. Pine nuts are another good option.
  • Nutritional yeast: Adds ‘cheesiness’ without dairy. 
  • Lemon juice: Freshly squeezed lemon juice is best. One tablespoon of white wine vinegar can work in its place. 
  • Cumin: Used for depth of flavor and subtle spiciness. If needed, replace with ground coriander. 
  • Non-dairy milk: ​Use your favorite. Unsweetened almond milk, cashew milk, soy milk, or rice milk are great. 
  • Chives: ​Both fresh and freeze-dried chives work, but fresh will add better flavor.

Variations and Substitutions

  • Use another type of beans: We love navy beans (white kidney beans) but cannellini beans or Great Northern beans all make a good healthy dip.
  • Make it spicy: If you want your spread or dip to have a kick, add ¼ teaspoon of cayenne pepper or a pinch of red pepper flakes. 
  • Add fresh herbs: Mix them in or use as a garnish. Fresh rosemary, thyme, parsley, or chopped cilantro all work.
  • Add garlic: Both minced raw garlic and roasted garlic would be delicious. 
  • Flavor variations: ​Add in roasted red peppers or sundried tomatoes for a fresh twist on this delicious snack.

How to Make Creamy White Bean Dip

  • 1) Place all of the ingredients in the bowl of a food processor and process until smooth. 
  • 2) Taste and season with salt as needed.
  • 3) Chill in the fridge for 30 minutes before serving.

Recipe FAQs

Are cannellini beans the same as navy beans?

They are not the same white beans but they can be used interchangeably in this creamy bean dip. 

Can I make this dip nut-free?

Yes. Replace the raw cashews with raw sunflower seeds and use a nut-free non-dairy milk like soy milk. The color of the dip may be slightly darker, but sunflower seeds will add a similar creaminess and richness.

Is white bean dip gluten-free?

This dip is naturally gluten-free, oil-free, and vegan. 

Top Recipe Tips 

  • Soak the cashews before blending: This makes them easier to blend and makes the flavor more neutral tasting. Un-soaked raw cashews taste sweeter. Cover the cashews in cold filtered water and refrigerate overnight or soak in hot water for 30 minutes. 
  • Make sure your non-dairy milk is unsweetened: ​Some plant-based milks are labeled as unsweetened but still have a sweet taste and odor. For best results, taste the vegan milk you are using before adding.
  • Process until completely smooth: In order to get the best creamy texture, blend for a few minutes or until the cashews have no grit. If your food processor cannot blend dips completely smooth transfer the dip to a high-powered blender. 
completed Cold White Bean Dip with Chives against a white surface

What Can I Serve with White Bean Dip?

There are many ways to enjoy this creamy dip. In addition to being a delicious appetizer or healthy snack, it also makes a good spread. Here are my favorite variations for serving: 

Storage Instructions

Store: Keep leftover dip in an airtight container in the fridge for 5 days. 

Freeze: Transfer to a freezer-safe container such as a glass mason jar. Freeze for 2-3 months. Thaw overnight, or until soft and creamy again.

More Easy Appetizer Recipes

Photos by Alfonso Revilla

Creamy White Bean and Chive Spread

5 from 66 votes
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Servings: 1 cup
Make this Cold White Bean Dip with Chives for your next meal prep or potluck! It's made with just 7 ingredients yet is rich, creamy, and the best way to dress up a veggie sandwich or pair with dippers like pita chips and veggie sticks. Plus, it's ready in just 5 minutes!

Ingredients 

  • 1 generous cup of cooked navy beans
  • cup of raw cashews
  • 2 tablespoons of nutritional yeast
  • 2 tablespoons of fresh lemon juice
  • 1 teaspoon of cumin
  • 3 to 4 tablespoons of unsweetened non-dairy milk
  • 2 tablespoons of minced chives
  • Salt, to taste

Instructions 

  • Place everything in a food processor and process until completely smooth. Chill at least 30 minutes before serving.

Notes

  • Soak the cashews before blending: This makes them easier to blend and makes the flavor more neutral tasting. Un-soaked raw cashews taste sweeter. Cover the cashews in cold filtered water and refrigerate overnight or soak in hot water for 30 minutes. 
  • Make sure your non-dairy milk is unsweetened: ​Some plant-based milks are labeled as unsweetened but still have a sweet taste and odor. For best results, taste the vegan milk you are using before adding.
  • Process until completely smooth: In order to get the best creamy texture, blend for a few minutes or until the cashews have no grit. If your food processor cannot blend dips completely smooth transfer the dip to a high-powered blender. 

Nutrition

Calories: 585kcalCarbohydrates: 71gProtein: 32gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 70mgPotassium: 1440mgFiber: 25gSugar: 5gVitamin A: 465IUVitamin C: 20mgCalcium: 230mgIron: 10mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Roxane McNulty
Course: Breakfast, Dinner, Lunch
Cuisine: American
Method: Food Processor
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Roxane McNulty

Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler – She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane’s Natural Kitchen

More about Roxane McNulty

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Comments

  1. 5 stars
    This dip is amazing! Love to experiment with other spreads and give hummus and avocado a break 🙂