Creamy White Bean & Rosemary Dip
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the cannellini beans overnight to ensure even cooking and a silky texture.
- 2Blend for a full 90 seconds to break down the bean skins completely for a velvety dip.
- 3Add cold water one tablespoon at a time to control the consistency — too much liquid will make it runny.
- 4Let the dip rest for 15 minutes after blending to allow the rosemary and garlic flavors to meld.
- 5Refrigerate leftovers in an airtight container for up to 3 days; stir before serving.
- 6If using canned beans, rinse well and skip the cooking step — use 1 ½ cups drained beans.
Adapt it for your goals.
Roasted-garlic
Substitute raw garlic with 2 roasted cloves for a sweeter, mellow flavor — ideal for those who find raw garlic too pungent.
smoky paprikaSmoky-paprika
Add ½ teaspoon smoked paprika during blending for a warm, smoky depth that pairs beautifully with grilled vegetables.
lemon herbLemon-herb
Replace rosemary with a mix of fresh thyme and parsley for a brighter, more herbaceous dip.
spicy chipotleSpicy-chipotle
Stir in 1 teaspoon adobo sauce from canned chipotles for a smoky heat that contrasts the creamy beans.
Why this is on our healthy list.
High in Plant Protein
Cannellini beans are a great source of plant-based protein, supporting muscle repair and keeping you full longer.
Rich in Dietary Fiber
The beans provide soluble fiber that aids digestion and helps maintain stable blood sugar levels.
Heart-Healthy Fats
Extra-virgin olive oil contributes monounsaturated fats, which are linked to cardiovascular health.
Low in Saturated Fat
This dip is naturally dairy-free and uses minimal oil, making it a heart-friendly option for snacking.
Frequently asked questions
Yes, use 1½ cups drained and rinsed canned cannellini beans. Skip the cooking step and blend as directed.
