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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.

vegan white bean dip with rosemary, lemon juice, garlic, and good olive oil in a white bowl with pita bread

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.

ingredients for rosemary and white bean dip in a food processor

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.

healthy white bean dip with rosemary in a white bowl with pita bread and lemon slices

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.

close-up of white bowl with easy cannellini bean dip and lemon slices

What to serve with rosemary white bean dip

  • Cut-up veggies (carrots, celery, cucumber, tomatoes, etc.)
  • Pita or naan bread
  • Chips or crackers

vegan white bean rosemary dip in a bowl with a sprig of rosemary and pita bread

Questions about this white bean dip recipe? Let me know!

Hope you love it!

This easy vegan white bean dip is infused with rosemary, lemon juice, garlic, and good olive oil. It's a delicious and healthy dip that's perfect for girls' night or game day.
4.84 from 6 votes

Rosemary White Bean Dip

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!
Prep: 10 minutes
Servings: 4


  • 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.

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Hi! I’m Natasha.

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4.84 from 6 votes

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  1. Karen Troendle says:

    5 stars
    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.

    1. Natasha says:

      I love that!! 😀 Thanks so much, Karen!

  2. Liz says:

    4 stars
    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!

    1. Natasha says:

      That’s great! I think you could probably tweak the ingredients a bit and add less oil to suit your own preferences, though. 🙂