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!
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 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
- 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
- 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.
- 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.