This white bean dip was one of those happy accidents that happen every so often. I thought I had bought a can of garbanzo beans on my last trip to the grocery store, which I use for making hummus, but discovered instead that I had mistakenly bought a can of cannellini beans! So instead of hummus, I made some white bean dip. I hadn’t ever made this kind of dip before, but I’ve purchased it many times and have always liked it. So this was the perfect time to try making my own! I came up with this recipe, using olive oil and lemon juice like I do when I make hummus.
I thought some garlic and rosemary would be great in this white bean dip, too. I love the garlic-rosemary combination, and lemon juice gives the dip a nice zing. I also used two cloves of garlic but if you just want a light garlic flavor, one clove may be enough for you. This recipe makes a little over a cup, so if you need a bigger batch you’ll want to double the recipe.
ROSEMARY GARLIC WHITE BEAN DIP by NancyCreative
Makes 1 heaping cup
- 1 (15.5-ounce) can Cannellini Beans (white kidney beans), rinsed and drained
- 1 to 2 cloves garlic, minced
- 2 Tablespoons olive oil
- 3 Tablespoons lemon juice (if using fresh, you’ll need 1 to 2 lemons)
- 1 Tablespoon fresh Rosemary, minced (or 1 teaspoon dried)
- additional fresh or dried Rosemary for garnish
Combine beans, minced garlic, olive oil, lemon juice, and minced Rosemary in a food processor. Process until smooth and creamy. Add salt and pepper to taste, if desired. Spoon dip into a small bowl and garnish with fresh or dried Rosemary. Serve with fresh veggies, crusty bread, or crackers.
I really like this white bean dip–I think I’ll be making it pretty regularly, along with the hummus that I love to make! Have you made white bean dip before?
Linked to Full Plate Thursday, Favorite Things Thursday, Foodie Friday, Strut Your Stuff Saturday.
MMMmmm, looks great! 🙂
Thanks, Joanna! 🙂
Simple and pleasant.
How could this dip not be good when it combines rosemary and garlic? I’d eat it up with a spoon.
I actually did eat a little of it with a spoon! 🙂
Ooo I love this! I know that lemon, olive oil, garlic, and rosemary go beautifully together, and I love seeing them in this dip! How fortuitous was your shopping accident!
Yes, my mistake turned out to be a good thing! 🙂
Now that’s a wonderful accident!! I’m glad you made the mistake of buying cannellini beans! Haha!! I have to say that I’ve never made white bean dip before, but I think you just put an end to that! I’m going to start now!! This is fabulous.. 🙂 xx
Yes, I don’t think I would have made this if I hadn’t bought those cannellini beans by mistake, so this was one mistake I’m glad I made! 🙂
looks yumm, Nancy! 🙂
Delicious, Nancy! A creative solution to a mishap…love it!
I’ve never made a white bean dip, but this does sound delicious!
Oh, cannellini beans are perfect with rosemary and garlic. This dip looks divine! And that photo? Gorgeous!
Thanks so much! 🙂
I would love this with pita chips! Yummy!
It would be great with pita chips, Patty! 🙂
I am going to make this soon! Thanks for sharing on the Thursday Blog hop!!
You’re welcome! 🙂
That sounds good. I’m rather collecting bean dips and spreads right now – they’re great for adding a little oomph to a lunch of salad or a light soup. I have used various white beans – they blend well with so many flavors. Rosemary is a good thought – I like it, but forget to use it.
Don’t you just love happy accidents! I love your addition of fragrant rosemary in your dip. I also love your new theme layout.
Hi Nancy,
This is a fabulous dip that we will just love. Thanks so much for sharing your awesome post with Full Plate Thursday and hope you have a great week!
Come Back Soon!
Miz Helen
Thanks Miz Helen and hope you have a wonderful week, too! 🙂