Creamy White Bean & Rosemary Dip

Name: Creamy White Bean & Rosemary Dip
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 cup cannellini beans (dried, soaked overnight and drained); 2 pcs garlic (cloves, peeled); 2 tbsp lemon juice (freshly squeezed); 2 tbsp olive oil (extra virgin, plus extra for drizzling); 1 tbsp rosemary (fresh leaves, finely chopped); 1 pinch salt; 1 pinch black pepper (freshly ground); 3 tbsp water (cold, to adjust consistency)

RATING

0.0/5

TASTE SCORE

8/10

Silky smooth and packed with earthy rosemary, this white bean dip comes together in minutes. Cannellini beans are blended with garlic, lemon, and olive oil until velvety, then finished with a crack of black pepper. Perfect as an appetizer with toasted pita or crunchy vegetables.

PREP

10m

COOK

SERVES

1 CUP

129 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cupcannellini beans · dried, soaked overnight and drained2 pcsgarlic · cloves, peeled2 tbsplemon juice · freshly squeezed2 tbspolive oil · extra virgin, plus extra for drizzling1 tbsprosemary · fresh leaves, finely chopped1 pinchsalt1 pinchblack pepper · freshly ground3 tbspwater · cold, to adjust consistency

NUTRITION · PER SERVING

129

CALORIES · 1 CUP

Protein4g · 12%

Carbs12g · 37%

Fat7g · 49%

Fiber3g

Sugar0g

Saturated fat1g

Cholesterol0mg

Sodium39mg

Potassium195mg

Phosphorus66mg

How we calculate →

METHOD · 6 STEPS

prep
Soak the beans overnight.
Rinse the dried cannellini beans and place in a large bowl. Cover with plenty of cold water and soak for at least 8 hours or overnight. Drain well before cooking.
pressure cook · ~15 min
Cook the beans until tender.
Transfer the drained beans to a pressure cooker or large pot. Add enough fresh water to cover by 2 inches. If using a pressure cooker, cook on medium heat for 4-5 whistles or about 15 minutes until the beans are soft. If using a pot, bring to a boil, then simmer for 45-60 minutes until tender. Drain well and let cool slightly.
TIPTest doneness by pressing a bean between your fingers — it should mash easily. Undercooked beans will be grainy in the dip.
mix · ~2 min
Blend the dip until silky smooth.
1.Add the cooked beans, garlic, lemon juice, olive oil, rosemary, salt, and pepper to a food processor.
2.Pulse a few times to break down the beans, then blend continuously for 1 minute.
3.Add cold water one tablespoon at a time through the feed tube until the dip reaches a creamy, spreadable consistency.
4.Scrape down the sides and blend for another 30 seconds until completely smooth.
mix
Adjust seasoning to taste.
Taste the dip and adjust with an extra pinch of salt, a squeeze of lemon, or a crack of black pepper as needed. The dip will deepen in flavor as it sits.
rest · ~15 min
Rest for 15 minutes before serving.
Transfer the dip to a serving bowl, cover, and let it rest at room temperature for 15 minutes. This allows the rosemary and garlic to infuse the beans. The dip can also be refrigerated for up to 3 days.
TIPDon't skip the rest — it makes the difference between good and great. The rosemary oils release slowly into the creamy beans.
serve
Garnish and serve.
Drizzle the top with a little extra olive oil and scatter a few rosemary leaves. Serve at room temperature with toasted pita wedges, crunchy crudités, or as a spread for sandwiches.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the cannellini beans overnight to ensure even cooking and a silky texture.
2
Blend for a full 90 seconds to break down the bean skins completely for a velvety dip.
3
Add cold water one tablespoon at a time to control the consistency — too much liquid will make it runny.
4
Let the dip rest for 15 minutes after blending to allow the rosemary and garlic flavors to meld.
5
Refrigerate leftovers in an airtight container for up to 3 days; stir before serving.
6
If using canned beans, rinse well and skip the cooking step — use 1 ½ cups drained beans.

RECIPE VARIATIONS