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.

Course Appetizer
Cuisine Italian
Keyword white bean dip
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 people
Author Lynne Curry


  • 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


  1. 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.

  2. 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.

Recipe Notes

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.