Creamy Rosemary White Bean Dip
Luxuriously smooth and savory white bean dip infused with fragrant rosemary and garlic. This Mediterranean-inspired spread comes together in minutes with pantry staples, making it perfect for last-minute entertaining or a protein-packed snack. Serve with warm pita, crunchy vegetables, or crackers.
For 4 servings
- prep · ~2 min
Prep the beans.
Drain and rinse the cannellini beans under cold running water if using canned. Let them drain well in a colander for a minute so no excess liquid waters down the dip.
TIPWell-drained beans create a thicker, creamier dip — don't skip this step. - mix · ~2 min
Blend the base.
1.Add the drained beans, chopped garlic, rosemary, lemon juice, tahini, salt, and black pepper to the food processor.2.Pulse 5-6 times to break everything down.3.With the motor running, drizzle in 3 tbsp olive oil through the feed tube until the mixture starts smoothing out.TIPDrizzling oil slowly while the blade runs helps emulsify the dip for a silky texture. - mix · ~2 min
Adjust the consistency.
1.Scrape down the sides of the processor with a rubber spatula.2.Add cold water one tablespoon at a time, pulsing after each addition.3.Process until the dip is completely smooth and creamy (about 1-2 minutes).TIPCold water keeps the dip from heating up in the processor, preserving the fresh rosemary flavor. - prep · ~1 min
Taste and adjust the seasoning.
Dip a corner of bread or a cracker into the mixture. Add an extra pinch of salt, a squeeze of lemon, or a crack of black pepper until the flavors pop.
TIPThe flavors meld and deepen after 10 minutes of resting — taste again before serving. - assemble · ~1 min
Transfer and finish.
Spoon the dip into a serving bowl. Use the back of a spoon to swirl the top, creating shallow grooves. Drizzle generously with extra virgin olive oil and scatter a few fresh rosemary leaves or a pinch of cracked pepper over the top.
- serve
Serve at room temperature.
Serve the dip with warm pita bread, toasted baguette slices, or a platter of raw vegetables like carrots, cucumbers, and bell peppers.
TIPLet the dip sit at room temperature for 10-15 minutes for the fullest flavor before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the silkiest texture, process the dip for a full 2 minutes after adding water.
- 2Use cold water to prevent the dip from warming up and dulling the fresh rosemary.
- 3Let the dip rest 10 minutes after blending so the garlic and rosemary meld.
- 4Drizzle the olive oil slowly while the processor runs to build a creamy emulsion.
- 5Make ahead and refrigerate up to 3 days; stir in a splash of water before serving.
- 6Toast the garlic briefly in a dry pan for a mellower, nuttier flavor.
Adapt it for your goals.
Smoky Roasted Red Pepper
Add 1/2 cup drained roasted red peppers when blending for a sweet, smoky twist and a vibrant orange color.
Vegan & Oil FreeVegan & Oil-Free
Replace the olive oil with an equal amount of aquafaba (canned bean liquid) for a lower-fat, entirely oil-free dip.
Lemony HerbLemony Herb
Swap rosemary for fresh basil or parsley and increase lemon juice to 3 tablespoons for a brighter, herb-forward version.
Spicy HarissaSpicy Harissa
Stir 1-2 teaspoons of harissa paste into the finished dip for a North African-inspired kick of heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Cannellini beans pack a solid dose of protein, making this dip a satisfying snack or sandwich spread.
Heart-Healthy Fats
Extra-virgin olive oil and tahini provide monounsaturated and polyunsaturated fats that support cardiovascular health.
Good Source of Fiber
White beans contribute soluble fiber, aiding digestion and helping you feel full longer.
Antioxidant-Rich Rosemary
Fresh rosemary contains rosmarinic acid and other antioxidants that help reduce inflammation.
Frequently asked questions
Yes. Cook 130g dried cannellini beans until tender, then drain well. You'll need about 1.5 cups cooked beans.
