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–+ servings
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.
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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 Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: rosemary white bean dip
Servings: 4
Author: Natasha Bull

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.