White Bean and Rosemary Dip
Silky smooth white bean dip infused with woody rosemary and a gentle hum of garlic. This Mediterranean-inspired spread comes together in minutes with pantry staples, perfect for slathering on crusty bread or serving alongside a platter of crisp fresh vegetables.
For 2 servings
- prep
Prep the ingredients.
1.Drain and rinse the cannellini beans thoroughly under cold water.2.Peel and roughly chop the garlic clove.3.Strip rosemary leaves from the stem and finely chop.4.Juice the lemon to get 2 tablespoons fresh juice. - mix · ~2 min
Blitz all ingredients until smooth.
1.Add beans, garlic, rosemary, lemon juice, olive oil, salt, and pepper to the food processor.2.Pulse several times to break everything down.3.Scrape down the sides with a rubber spatula.4.Process continuously for 1 to 2 minutes until completely smooth.TIPIf the dip is too thick, add cold water a tablespoon at a time while the motor runs until it reaches a silky, spoonable texture. - prep
Taste and adjust the seasoning.
Stop the processor, taste the dip, and adjust with an extra pinch of salt, a crack of pepper, or a squeeze of lemon juice as needed. Pulse once more to incorporate.
- serve
Transfer to a serving bowl and finish with a drizzle of olive oil.
Scrape the dip into a wide, shallow bowl. Swirl the top with the back of a spoon and drizzle with a little extra olive oil. Top with a few reserved rosemary leaves for colour.
TIPResting the dip for 10 minutes at room temperature lets the rosemary and garlic flavours meld together beautifully.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the silkiest texture, rinse the canned beans well to remove excess sodium and any metallic taste.
- 2Use high-quality extra-virgin olive oil for the best flavor in both the dip and the finishing drizzle.
- 3If you don't have fresh rosemary, use half the amount of dried, but know that fresh gives a brighter, less piney flavor.
- 4Let the dip rest at room temperature for 10-15 minutes after blending to allow the garlic and rosemary flavors to marry.
- 5To make ahead, store in an airtight container in the fridge for up to 4 days; stir in a splash of water before serving if it thickens.
Adapt it for your goals.
Roasted garlic
Swap the raw garlic for 1-2 cloves of roasted garlic for a sweeter, nuttier, and less pungent flavor profile.
spicy harissaSpicy harissa
Add 1-2 teaspoons of harissa paste during blending for a smoky, spicy kick that pairs beautifully with the rosemary.
sun dried tomatoSun-dried tomato
Add 2-3 oil-packed sun-dried tomatoes along with the beans for a tangy, umami-rich variation.
herb swapHerb swap
Replace rosemary with an equal amount of fresh basil or parsley for a completely different herbal lift.
Why this is on our healthy list.
Rich in Plant-Based Protein
Cannellini beans provide a satisfying source of protein, making this dip a great option for vegetarians and vegans.
High in Dietary Fiber
White beans are packed with soluble fiber, which supports digestive health and helps maintain steady energy levels.
Heart-Healthy Fats
Extra-virgin olive oil contributes monounsaturated fats that are linked to cardiovascular wellness.
Low in Saturated Fat
This dip is naturally free of saturated fats from dairy or meat, making it a heart-friendly spread.
Frequently asked questions
Yes, cook ⅓ cup (about 75g) of dried cannellini beans until very tender, then drain and proceed with the recipe.
