This white bean dip was one of those happy accidents that happen every so often. I thought I had bought a can of garbanzo beans on my last trip to the grocery store, which I use for making hummus, but discovered instead that I had mistakenly bought a can of cannellini beans! So instead of hummus, I made some white bean dip. I hadn’t ever made this kind of dip before, but I’ve purchased it many times and have always liked it. So this was the perfect time to try making my own! I came up with this recipe, using olive oil and lemon juice like I do when I make hummus.
I thought some garlic and rosemary would be great in this white bean dip, too. I love the garlic-rosemary combination, and lemon juice gives the dip a nice zing. I also used two cloves of garlic but if you just want a light garlic flavor, one clove may be enough for you. This recipe makes a little over a cup, so if you need a bigger batch you’ll want to double the recipe.
ROSEMARY GARLIC WHITE BEAN DIP by NancyCreative
Makes 1 heaping cup
- 1 (15.5-ounce) can Cannellini Beans (white kidney beans), rinsed and drained
- 1 to 2 cloves garlic, minced
- 2 Tablespoons olive oil
- 3 Tablespoons lemon juice (if using fresh, you’ll need 1 to 2 lemons)
- 1 Tablespoon fresh Rosemary, minced (or 1 teaspoon dried)
- additional fresh or dried Rosemary for garnish
Combine beans, minced garlic, olive oil, lemon juice, and minced Rosemary in a food processor. Process until smooth and creamy. Add salt and pepper to taste, if desired. Spoon dip into a small bowl and garnish with fresh or dried Rosemary. Serve with fresh veggies, crusty bread, or crackers.
I really like this white bean dip–I think I’ll be making it pretty regularly, along with the hummus that I love to make! Have you made white bean dip before?