Healthy Herby White Bean and Olive Salad Dip (Perfect With Chips!)

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fresh, herby white bean + olive salad dip (perfect with chips)

this one’s for all the snacky salad lovers out there.

it’s healthy and delicious. it’s herby. it’s got lemon and garlic and a touch of honey.

and most importantly—it’s made to be scooped up with your favorite chips or crackers.

this herby white bean + olive salad dip is kind of a hybrid: it eats like a dip, but it’s wholesome enough to serve as a side or even pile onto toast for a quick lunch.

think of it as a lighter, brighter twist on bean salad, with a ton of fresh herbs to keep things vibrant.

it comes together in about 15 minutes, and you don’t need any fancy equipment—just a bowl, a fork, and your tastebuds ready to be happy.

what’s in it:

the base is simple but dreamy—just white beans and olives.

white beans are soft and mild, and when you mix them with the olives, you get the perfect mix of texture: a little chunky, a little smooth.

then we throw in loads of chopped herbs (parsley and dill are my go-tos) and finely chopped red onion for a bit of sharpness and crunch.

what brings it all together is the lemon-honey vinaigrette.

it’s zippy from the lemon juice, just sweet enough from a little honey (or maple syrup if you’re keeping it vegan), and has that hint of garlic and mustard to make it feel complete.

it’s honestly the kind of dressing you’ll want to pour on everything.

why you’ll love this:

• it’s made with pantry + fridge staples you probably already have: beans, herbs, lemon, garlic, avocado/olive oil.
• it’s super versatile. dip it, eat it with a spoon, wrap it in lettuce cups, or throw it on toast with a drizzle of extra vinaigrette.
• it’s healthy and satisfying without feeling heavy. plant-based protein + healthy fats + fresh herbs = total win.
• easy to customize. swap the herbs based on what you have (basil, mint, or cilantro could be fun), add extra heat if you like it spicy, or mix in some finely chopped cucumber for crunch.

how to make it:

you’ll start by draining and rinsing about 1 1/2 cans of white beans (like cannellini or great northern).

add them to a bowl and fold in the olives, all your chopped herbs, and some finely minced shallot.

next, whisk up your vinaigrette: fresh lemon juice, avocado/olive oil, dijon mustard, honey or maple, minced garlic, salt, and black pepper.

pour it over the bean mixture and toss gently to combine. taste and adjust as you like—more lemon for brightness, more honey for sweetness, or a little sea salt if it needs a boost.

let it sit for 5–10 minutes if you can. it gets even better as the flavors mingle.

serving ideas:

• scoop it up with tortilla chips, pita chips, or crackers.
• spoon it onto crusty bread or into a wrap with greens.
• top it with avocado slices and a drizzle of avocado/olive oil if you want to be fancy.
• serve it alongside grilled veggies or skewers for a summery spread.

storage tips:

this dip is best fresh, but it will keep in an airtight container in the fridge for a couple of days.

if you want to prep it ahead, you can make the vinaigrette and chop the herbs in advance—then just mix everything together before serving.

if you like Healthy Herby White Bean and Olive Salad Dip (Perfect With Chips!), you’ll also love these other recipes of mine!

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The Best Vegan Tortilla Soup – Creamy and Protein-Packed

Lower Carb Cacio e Pepe Spaghetti Squash Bake

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