Rosemary White Bean Dip

White Bean Dip


2 cans (15 ounces each) cannellini beans, drained and rinsed

3 to 4 cloves garlic, roughly chopped

1 tablespoon freshly squeezed lemon juice

2 teaspoons lemon zest

1/3 cup plus 1 tablespoon olive oil, divided

1 to 2 tablespoons finely minced fresh rosemary

Kosher salt and freshly ground black pepper


Place beans, garlic, and lemon juice in the work bowl of a food processor fitted with a steel blade. Pulse until beans are roughly chopped.With motor running, slowly pour 1/3 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. Great served with crostini or pita chips and fresh veggies for dipping.