I am always on the lookout for good snacks. Not the cheese-and-crackers that are my fall backs. But better snacks.
Delicious and nutritious enough to even stand in for a quick meal when I am on the run. And who isn’t?
Funny enough, this white bean dip is one I’ve made for years. It’s one of my go-tos for special occasions and an appetizer for private chef events.
Flavored with fresh garlic, rosemary, a splash of balsamic vinegar and plenty of olive oil, it hits all the marks. And satisfies when I’m super hungry.
Fresh rosemary is essential, and I’m happy to have friends who bring me branches of rosemary that thrive in Seattle and Portland. This hardy herb lasts for months in my fridge.
If only I could keep a rosemary plant alive in this mountain climate, I’d probably make this white bean dip even more often!
Recently, I had to replace my Cuisinart. So, a brand new one seemed like a good opportunity to whip up my best white bean dip.
It works with crackers (especially these homemade crackers from Fine Cooking, which are one of my all-time most popular recipes) or rice crackers or flatbreads, too.
Or try green beans, snap peas, carrots, endive, red pepper or any other cut fresh vegetable to use as a scoop.
There are many good occasions to serve this easy white bean dip: Easter, Mother’s Day and all the fall holidays from Thanksgiving to New Year’s.
Because it’s vegan and gluten free, anyone can dig into this dip.
It’s equally great on a late winter Saturday for afternoon snacking. My 13 year-old daughter, who is always hungry, couldn’t stay away from the platter I set out one day.
I count that as a rave review. Hope you like it just as much!
What’s your favorite and best snack food? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
Rosemary White Bean Dip
Quick, easy and satisfying, this white bean dip is great for a crowd or for healthy snacking any time. Make it in advance for a party or keep it on hand for a quick lunch or appetizer for up to 5 days. It also freezes well in a sealed container in the freezer for up to 1 month.
- 1 garlic clove, peeled
- 1 tablespoon fresh rosemary, stemmed
- 1 1/2 cups (1 15-ounce can) cooked cannellini beans, drained rinsed if canned
- 1 teaspoon balsamic vinegar
- 1/3 cup extra-virgin olive oil, plus additional for drizzling
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
Puree the garlic and rosemary in a food processor until finely ground. Add the beans, balsamic, olive oil, salt and pepper. Puree until very smooth. Taste for seasoning, especially salt.
Transfer to a plate or shallow bowl and smooth. Drizzle with a tablespoon or two of olive oil and serve with fresh vegetables, flatbreads and/or crackers.
The amount of salt needed in this recipe will vary depending on whether you’re using home-cooked or canned beans. It can also depend on what you’re serving with this dip: fresh vegetables or salted crackers. So season this white bean dip accordingly.