White 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.
