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This easy rosemary white bean dip recipe makes a tasty snack or appetizer. It’s a great addition to a party platter or charcuterie board for easy entertaining!
Try my Sun-dried Tomato and Basil White Bean Dip or Hot Spinach Artichoke Dip next.
Why you’ll love it
I’m a big fan of dips. I often happily eat dips, pita, and olives as a dinner. This irresistible white bean dip is one of my favorites! It packs in so much flavor with using very few ingredients. It’s simple to whip up, making it an ideal last-minute appetizer or snack.
This easy cannellini bean dip is infused with fresh and 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. It has a silky texture thanks to the mild, buttery white beans. It’s so smooth!
What you’ll need
- White beans – cannellini beans are the perfect base for dips
- Lemon juice – for a pop of acidity and brightness
- Rosemary – we’re using fresh rosemary to make it earthy and herbaceous
- Garlic – for a burst of savory flavor
- Olive oil – to blend it up smoothly and add richness
Pro tip
Rosemary needles can be a little tough, so make sure to blend it for long enough that they are suitably broken down.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s the model of food processor I use in my kitchen.
- Mince the garlic with ease using a garlic press. There’s no peeling necessary.
- Open up the beans with my trusty OXO can opener, and store the rest of the lemon in this cute lemon saver.
How to make rosemary white bean dip
This is an overview, and full ingredients & instructions are in the recipe card below.
- Remove the needles from the rosemary sprigs.
- Add all the ingredients to your food processor. Process while gradually adding in the olive oil. Make sure to blend it until very smooth. Taste, then add salt & pepper as needed.
- Refrigerate to let the flavors meld, or serve right away with an extra drizzle of oil on top.
Substitutions and variations
- This dip is easily customizable! After giving it a taste, adjust to your own palate, e.g. add more lemon juice or garlic.
- If you happen to have some fresh garden herbs like parsley or thyme, you can definitely throw them in as well.
What to serve with this dip
- It’s great on a veggie platter with carrots, celery, cucumber sticks, and grape or cherry tomatoes.
- Try dipping pita bread or naan or your favorite chips or crackers in it!
- Make it a part of a big spread with my Hummus Crostini Appetizer, bright Smoked Salmon Dip, Creamy Tzatziki Dip, and Roasted Beet Hummus.
Leftovers and storage
- Store any leftovers of this dip in an airtight container in the fridge for 4-5 days.
- As with most dips, I don’t recommend freezing this one since the texture will change.
More easy appetizer recipes
If you made this cannellini bean dip with rosemary, please leave a star rating and review below! You can also tag me on Instagram with any S&L recipe you made at home.
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.
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Terrific!! Goodbye to hummus. Cannellini beans with rosemary is off the charts!
😊😊😊😊
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. 🙂