If you’re on the hunt for a simple yet absolutely delicious appetizer to wow your friends or elevate a weeknight snack, the White Cannellini Bean Dip with Lemon and Rosemary Recipe is your new best friend. Creamy cannellini beans blended with bright lemon juice and fragrant rosemary create a dip that’s bursting with flavor and perfect for just about any occasion. It’s fresh, tangy, and herbaceous, with just the right touch of garlic and olive oil to make every bite utterly irresistible. Plus, it comes together in just 10 minutes, making it an effortless classic to keep in your kitchen repertoire.
Ingredients You’ll Need
These ingredients are refreshingly straightforward yet deeply impactful. Each plays a crucial role, from the garlic’s gentle pungency to the lemon’s lively brightness and the rosemary’s piney aroma. Together, they balance the creamy beans perfectly and create a vibrant dip that looks as good as it tastes.
- Garlic (1 small clove, finely grated or minced): Adds a subtle kick and depth without overpowering the dip.
- Large lemon (zested and juiced, about 3 tablespoons juice): Brings zesty brightness and a refreshing pop of citrus flavor.
- Cannellini beans (2 cans, 15 ounces each, drained and rinsed): The creamy base that lends smooth texture and mild, nutty taste.
- Extra virgin olive oil (⅓ cup, plus more for drizzling): Offers richness and a silky mouthfeel while enhancing flavors.
- Fresh rosemary (1 teaspoon, roughly chopped): Infuses the dip with an earthy, herbal note that pairs beautifully with lemon.
- Kosher salt (to taste): Essential for highlighting all the flavors harmoniously.
- Freshly ground black pepper (to taste): Adds subtle warmth and complexity.
- Water (2-3 tablespoons, plus more if needed): Helps achieve the perfect creamy consistency when blending.
- Crostini or crackers (for serving): Crunchy companions that contrast the smooth dip wonderfully.
- Fresh raw vegetables (carrots, celery, green beans, fennel, cucumbers): Offer crisp, healthy dippers to balance the richness.
How to Make White Cannellini Bean Dip with Lemon and Rosemary Recipe
Step 1: Let the Flavors Mingle
Start by combining the finely grated garlic with the freshly squeezed lemon juice in your food processor’s bowl. Give it about 5 minutes to sit and mellow. This little pause softens the raw edge of garlic while letting it infuse the lemon juice with gentle savory notes, laying a flavorful foundation for your dip.
Step 2: Add the Beans and Seasonings
Next, toss in your drained and rinsed cannellini beans along with the lemon zest, extra virgin olive oil, roughly chopped rosemary, a pinch of kosher salt, freshly ground black pepper, and 2 to 3 tablespoons of water. Every ingredient here contributes to the texture and depth—the beans bring creaminess, while rosemary adds that aromatic punch, and olive oil ties everything together smoothly.
Step 3: Blend to Perfection
Pulse and blend everything until the mixture is luxuriously smooth and creamy, scraping down the sides as needed to ensure an even mix. If the dip feels too thick, don’t hesitate to add a splash more water or olive oil to loosen it up to your preferred consistency. The beauty of this dip is how easily you can adjust it.
Step 4: Taste and Tailor
Once smooth, take a moment to taste and tweak. Maybe a pinch more salt, a crack more pepper, an extra squeeze of lemon juice for tang, or a drizzle of olive oil for richness—small adjustments make all the difference and truly customize the dip to your liking.
Step 5: Serve and Garnish
Transfer your beautifully creamy dip to a shallow bowl, drizzle generously with olive oil, and garnish with a sprig of fresh rosemary or some cracked black pepper for a gorgeous presentation. Then serve alongside crunchy crostini, your favorite crackers, and a vibrant assortment of raw vegetables for dipping.
How to Serve White Cannellini Bean Dip with Lemon and Rosemary Recipe
Garnishes
Simple garnishes like a sprig of fresh rosemary, a drizzle of high-quality olive oil, or a sprinkle of cracked black pepper not only add visual appeal but also elevate the taste experience with subtle herbal and peppery notes.
Side Dishes
This dip pairs beautifully with a rainbow of fresh vegetables such as carrots, fennel, celery, cucumbers, and green beans, offering a crisp and refreshing contrast. For something heartier, complement with warm crusty bread or an assortment of crunchy crackers for scooping.
Creative Ways to Present
Looking to impress? Serve the White Cannellini Bean Dip with Lemon and Rosemary Recipe in a hollowed-out sourdough boule for a rustic touch, or spread it on grilled pita triangles as a flavorful base. Layer it in a mezze platter alongside olives, roasted peppers, and cheeses for a Mediterranean-inspired feast.
Make Ahead and Storage
Storing Leftovers
Once made, store any leftover dip in an airtight container in the refrigerator. It will keep beautifully fresh and creamy for up to 3 days, making it perfect for quick snacks or last-minute gatherings.
Freezing
While the texture might change slightly after freezing, you can freeze the dip for up to one month. Use a freezer-safe container, and when ready to enjoy, thaw overnight in the fridge to preserve as much creaminess as possible.
Reheating
This dip is best served chilled or at room temperature, so skipping reheating is ideal. If you do want to warm it slightly, do so gently in a warm water bath or for a few seconds in the microwave, stirring often to avoid overheating and separation.
FAQs
Can I use dried cannellini beans instead of canned?
Absolutely! Using dried beans means soaking and cooking them beforehand, but they offer wonderful texture and freshness. Just be sure to cook them until very soft so the dip blends smoothly.
Is this dip vegan and gluten-free?
Yes, the White Cannellini Bean Dip with Lemon and Rosemary Recipe is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences and restrictions.
Can I substitute rosemary with another herb?
Rosemary gives a distinct piney flavor, but you can experiment with thyme or oregano for slightly different herbal notes that still complement the lemon and beans beautifully.
How long does it take to prepare?
This recipe is wonderfully quick—about 10 minutes from start to finish. It’s perfect for last-minute appetizers or healthy snacks any time of day.
What’s the best way to serve this dip at a party?
Serve it in a pretty bowl with a variety of dippers like crostini, crackers, and fresh vegetables. Adding fun garnishes like fresh herbs or a sprinkle of smoked paprika can also make it stand out on your spread.
Final Thoughts
This White Cannellini Bean Dip with Lemon and Rosemary Recipe is such a gem—simple, fresh, and full of nourishing flavor. Once you try it, I’m sure it will become a staple for your get-togethers, snack cravings, and quiet evenings at home. Give it a whirl and enjoy every creamy, zesty spoonful; your taste buds will thank you!
PrintWhite Cannellini Bean Dip with Lemon and Rosemary Recipe
This creamy White Cannellini Bean Dip is a quick and simple appetizer perfect for entertaining or a healthy snack. Blended with garlic, fresh lemon, rosemary, and extra virgin olive oil, this dip is smooth, flavorful, and pairs beautifully with crostini, crackers, or fresh raw vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Gluten Free, Vegetarian
Ingredients
Primary Ingredients
- 1 small garlic clove (finely grated or minced)
- 1 large lemon (zested and juiced, about 3 tablespoons juice)
- 2 cans cannellini beans (15 ounces each, drained and rinsed)
- ⅓ cup extra virgin olive oil (plus more for drizzling)
- 1 teaspoon fresh rosemary (roughly chopped)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 2–3 tablespoons water (plus more as needed)
Serving Suggestions
- Crostini or crackers (for serving)
- Fresh raw vegetables such as carrots, celery, green beans, fennel, and cucumbers (for serving)
Instructions
- Mellow the garlic and lemon juice: In the bowl of a food processor, combine the finely grated or minced garlic with the freshly squeezed lemon juice. Let this mixture sit for about 5 minutes to allow the garlic’s sharpness to mellow and infuse the lemon juice with flavor.
- Add main ingredients to the processor: Add the drained and rinsed cannellini beans, lemon zest, extra virgin olive oil, roughly chopped fresh rosemary, a pinch of kosher salt, a few cracks of freshly ground black pepper, and 2 to 3 tablespoons of water to the food processor bowl.
- Blend to a creamy consistency: Process the mixture until it becomes smooth and creamy, stopping occasionally to scrape down the sides of the bowl to ensure even blending. If the dip is too thick, add a splash more water or olive oil to reach your desired texture.
- Adjust seasoning: Taste the dip and adjust seasoning as needed with additional salt and pepper. If you prefer a tangier flavor, add more lemon juice; for a richer, creamier dip, add more olive oil.
- Serve and garnish: Transfer the finished dip to a shallow serving bowl. Drizzle the top with extra virgin olive oil and garnish with a sprig of fresh rosemary or some freshly cracked black pepper. Serve alongside crostini, crackers, or an assortment of fresh raw vegetables.
Notes
- This dip can be made ahead of time and stored covered in the refrigerator for up to 3 days.
- Adjust the thickness by adding more water or olive oil according to preference.
- For a nuttier flavor, try roasting the garlic before blending.
- Use fresh rosemary for the best flavor; dried rosemary can be too strong.
- This dip is naturally gluten free and vegetarian.
