Creamy Rosemary White Bean Dip
This Creamy Rosemary White Bean Dip is a remarkably quick and elegant appetizer, offering a smooth, savory, and herbaceous alternative to traditional hummus. It's perfect for last-minute entertaining or a healthy snack, coming together in mere minutes.
For 4 servings
Thoroughly drain and rinse the cannellini beans under cold water. Mince the garlic clove and finely chop the fresh rosemary. Juice the lemon.
In the bowl of a food processor, combine the rinsed cannellini beans, 2 tablespoons of extra virgin olive oil, fresh lemon juice, chopped garlic, sea salt, and black pepper.
Process the mixture on high speed until it becomes very smooth and creamy, scraping down the sides of the bowl occasionally to ensure everything is incorporated.
If the dip is too thick, add cold water one tablespoon at a time, blending after each addition, until your desired creamy and spreadable consistency is achieved. Aim for a texture similar to thick hummus.
Add the finely chopped fresh rosemary to the food processor and pulse a few times until just combined. Avoid over-blending the rosemary to maintain its distinct flavor and flecks.
Taste the dip and adjust seasonings as needed. You might want to add more salt, pepper, or a squeeze of lemon juice to brighten the flavors.
Transfer the creamy white bean dip to a serving bowl. Create a small well in the center, drizzle generously with the remaining 1 tablespoon of extra virgin olive oil, and sprinkle with a pinch of fresh rosemary or a grind of black pepper.
Serve immediately with warm pita bread, crusty baguette slices, crackers, or an assortment of fresh vegetables like cucumber, carrots, and bell peppers. The dip can also be covered and refrigerated for up to 3-4 days.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For an even smoother dip, you can gently warm the olive oil with the garlic for a minute or two before adding it to the food processor. This mellows the garlic flavor slightly.
- 2Always use fresh lemon juice and fresh rosemary for the best flavor; dried herbs will not yield the same vibrant taste.
- 3Don't be afraid to adjust the consistency with water. The amount needed can vary based on the beans and your desired thickness. Add slowly until perfect.
- 4For a deeper, more complex flavor, consider using roasted garlic instead of raw. Simply roast a head of garlic until soft, squeeze out the cloves, and add them to the food processor.
Adapt it for your goals.
Herb Swap
Substitute rosemary with other fresh herbs like thyme, oregano, or a mix of Italian herbs for a different aromatic profile. Fresh parsley or chives can also be folded in at the end.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the food processor for a subtle or pronounced spicy kick.
Sun Dried Tomato InfusionSun-Dried Tomato Infusion
Blend in 2-3 sun-dried tomatoes (oil-packed, drained) with the beans for a sweet and tangy, umami-rich variation.
Why this is on our healthy list.
Rich in Fiber
Cannellini beans are an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Heart-Healthy Fats
Extra virgin olive oil provides monounsaturated fats, known for their benefits in reducing bad cholesterol and supporting cardiovascular health.
Antioxidant Powerhouse
Rosemary and garlic are packed with antioxidants and anti-inflammatory compounds that help protect the body's cells from damage.
Frequently asked questions
Yes, this dip can be made 1-2 days in advance. Store it in an airtight container in the refrigerator. Before serving, let it sit at room temperature for about 15-20 minutes, then stir well and drizzle with fresh olive oil and rosemary.
