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Rosemary and Lemon White Bean Dip Recipe

Rosemary and Lemon White Bean Dip Recipe
  • Category

    Appetizers and Hors d'Oeuvres

  • Cusine



1 can cannellini beans, drained and rinsed

2 medium cloves garlic, peeled

2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon

1/4 cup plus 1 tablespoon extra virgin olive oil, divided

2 teaspoons finely minced fresh rosemary

Kosher salt and freshly ground black pepper


Place beans, garlic, and lemon juice in the workbowl of a food processor fitted with a steel blade. Pulse until beans are roughly chopped. With motor running, slowly pour 1/4 cup of oil through feed tube. Process until mixture is smooth. Transfer bean mixture to a small bowl. Stir in rosemary, lemon zest, and remaining 1 tablespoon of oil. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.