Tag Archives: white bean dip

Rosemary Garlic White Bean Dip

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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.

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