Rosemary White Bean Dip
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!
Servings: 4
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.
