Creamy Rosemary White Bean Dip

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.

6. 6
   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.

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