Description
This Rosemary White Bean Dip is a fresh, savory spread perfect for appetizers or snacks. Made with creamy white beans, fragrant fresh rosemary, and a hint of garlic, it blends smoothly with olive oil and lemon juice for a flavorful and healthy dip. Ready in just 10 minutes with no cooking required, it’s ideal for serving with crackers, bread, or fresh vegetables.
Ingredients
Scale
Dip Ingredients
- 1 (19 fluid ounce) can white beans, drained
- 1 tablespoon fresh rosemary needles
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 cup olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Rosemary: Remove the needles from the stems of the rosemary sprigs. It’s fine if you don’t get an exact tablespoon, as measuring fresh herbs can be approximate.
- Blend Ingredients: Add the white beans, rosemary needles, lemon juice, minced garlic, and salt and pepper to the bowl of your food processor. Process on high speed while slowly drizzling in the olive oil. Stop occasionally to scrape down the sides to ensure even blending. Continue processing for a few minutes until the rosemary is finely broken down and the dip is smooth and creamy.
- Serve: Serve the dip immediately or chill it in the refrigerator before serving. For an extra touch, drizzle a little olive oil on top just before serving to enhance the flavor and presentation.
Notes
- You can adjust the amount of garlic and rosemary according to your taste preferences.
- This dip pairs well with fresh vegetables, crackers, pita bread, or toasted baguette slices.
- Store leftovers covered in the refrigerator for up to 3 days.
- Chilling the dip allows the flavors to meld and intensify.
- Use canned white beans like cannellini or great northern beans for best texture.
