This post may contain affiliate links. Please read our disclosure policy.
This rosemary white bean dip makes a tasty little snack or appetizer. A great addition to a party platter or cheese board for easy entertaining!
If you’re in search of another delicious dip, try my classic Hot Spinach Artichoke Dip next.
This cannellini bean dip is infused with fresh + fragrant rosemary, olive oil, a touch of lemon juice, a bit of garlic, and then drizzled with even more olive oil to finish it off. Yummy.
I’m a big fan of dips. I can eat dips, pita, and olives for dinner and I’m one happy camper. I love to make everything from eggplant dips to tzatziki.
I also have another white bean dip on here that I’m a big fan of – my sun-dried tomato and basil white bean dip. On that note, we had a mid-September frost (crazy, I know!) that killed my beloved basil plant. Not impressed.
This dip also made me think of my whipped feta with fresh herbs recipe – another dip/spread that’s perfect for an appetizer table.
Rosemary always reminds me of cooler temperatures, but this dip really works year-round in my opinion. Now that football’s back (go Broncos!), this is something you could serve as a healthier option on game day.
This vegan dip recipe is really easy to prepare. You add everything to the bowl of a food processor and process it for a few minutes. Rosemary needles can be a little tough, so I made sure to blend it for long enough that they were suitably broken down.
What to serve with rosemary white bean dip
- Cut-up veggies (carrots, celery, cucumber, tomatoes, etc.)
- Pita or naan bread
- Chips or crackers
Questions about this white bean dip recipe? Let me know!
Hope you love it!
Rosemary White Bean Dip
Ingredients
- 1 (19 fluid ounce) can white beans drained
- 1 tablespoon lemon juice
- 1 tablespoon fresh rosemary needles
- 1 clove garlic minced
- 1/4 cup olive oil
- Salt & pepper to taste
Instructions
- Remove the needles from the stems of the rosemary sprigs. It's ok if you don't get an exact tablespoon since it's kinda hard to measure them.
- Add the ingredients to the bowl of your food processor. Process on high while drizzling the oil in slowly. Stop to scrape down the sides. I processed the dip for a few minutes to ensure the rosemary needles were broken down enough.
- Serve immediately or chill first. I like to drizzle a bit of olive oil on top just prior to serving.
Notes
- This is the food processor I used to make this dip.
- If you use a smaller can of beans e.g. 15 fluid ounces, I suggest adding slightly less rosemary. You can always add more in if needed.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
I love this dip. I have made it several times. I grind the rosemary in a coffee grinder before putting everything in the food processor. So good.
I love that!! 😀 Thanks so much, Karen!
Too much olive oil for my taste, overpowered the flavor a bit. However I served this at a party and people lost their minds over it. So I’ll make it again for others!
That’s great! I think you could probably tweak the ingredients a bit and add less oil to suit your own preferences, though. 🙂