Easy Creamy White Bean Dip with Rosemary
This elegant yet effortless dip blends creamy cannellini beans with fresh rosemary, garlic, and lemon for a sophisticated appetizer. It's a protein-packed, healthy alternative to traditional dips that comes together in just 10 minutes.
Ingredients
Ingredients
- 2 15 oz cannellini beans rinsed and drained well
- 1/3 cup extra virgin olive oil divided
- 2 cloves garlic minced
- 1 tbsp fresh rosemary finely chopped
- 2 tbsp fresh lemon juice about 1/2 lemon
- 3 tbsp water or aquafaba from beans
- 1/2 tsp kosher salt or to taste
- 1/4 tsp black pepper freshly ground
- 1/4 tsp smoked paprika optional for garnish
Notes
Storage: Keep in an airtight container in the refrigerator for up to 5 days. The flavors meld and improve after a few hours. Make-Ahead: Prepare up to 2 days ahead; bring to room temperature 30 minutes before serving. Variations: Substitute thyme for rosemary, add 1/4 cup roasted red peppers, or blend in 2 tablespoons tahini for extra richness. Serving Suggestions: Pair with pita chips, cucumber rounds, carrot sticks, or use as a sandwich spread. For a smoother texture, remove bean skins by gently squeezing beans after rinsing.