Easy Creamy White Bean Dip with Pita
This smooth and savory white bean dip blends creamy cannellini beans with bright lemon, garlic, and fresh rosemary for a sophisticated yet simple appetizer. Ready in under 10 minutes with no cooking required, it's a perfect healthy alternative to hummus.
Ingredients
Ingredients
- 15 oz cannellini beans 1 can, drained and rinsed well
- 1/4 cup extra virgin olive oil plus more for drizzling
- 2 tbsp fresh lemon juice about half a lemon
- 1 clove garlic minced or pressed
- 1 tsp fresh rosemary finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 2 tbsp water or reserved bean liquid, as needed for texture
- 1 whole pita bread cut into wedges for serving
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The dip will thicken when cold; stir in a teaspoon of water or olive oil before serving to loosen it up. Make-Ahead: This dip actually tastes better after the flavors meld for a few hours, making it perfect for prepping before guests arrive. Variations: Substitute rosemary with fresh thyme or basil for a different flavor profile. For extra richness, blend in a tablespoon of tahini or a splash of warm water.