Garlic Rosemary White Bean Dip

This garlic rosemary white bean dip is simple, healthy, and delicious. It’s a terrific addition to any party platter or appetizer spread, but equally deserving as a simple snack to enjoy yourself. We love it with pita, tortilla wedges, or crisp raw veggies.

I don’t know about you, but when there’s a delicious dip like this in the house, I am exponentially more likely to eat my fair share of vegetables. I can’t think of a better way to transform a big veggie snack into something exciting.

This particular rosemary white bean dip squeezes so much flavor out of a very short ingredient list. The white bean base is creamy, rich, and delightfully infused with toasted garlic, woodsy rosemary, zesty lemon juice, and a pinch of sea salt.

Even better, it’s super quick and easy to whip up, making it a perfect last-minute appetizer or snack. Pair with wedges of fresh pita bread and olives for a Mediterranean vibe, or go classic and plate with tortilla chips or rainbow raw veggies. All delicious!

This is one of the oldest recipes on the site—first published in 2018! We love it as much as ever, so it definitely deserved some updated photos and FAQs.

Why You’ll Love This Rosemary White Bean Dip

• Irresistibly smooth and creamy
• Perfect for rounding out charcuterie boards and easy to make ahead
• A quick shortcut to roasting garlic brings out delicious flavor in minimal time
• Naturally packs in fiber and plant-based protein
• Short, convenient ingredient list
• Makes eating raw veggies fun and tasty!

Ingredient Notes

How To Make Rosemary White Bean Dip

You don’t need to roast the garlic for this rosemary dip, but it adds truly delicious mellow flavor. Fortunately, with this little shortcut, you can do it in basically the same amount of time needed to gather the other ingredients.

Peel as much as you need—three medium cloves for this recipe—and place them on a dry cast-iron or non-stick skillet set over medium-high heat. Let the cloves toast there for 8-10 minutes, turning frequently, until they’re slightly soft and have a few blackened marks on the outside. That’s it: they’re ready to go!

This doesn’t achieve exactly the same result as roasting garlic in the oven, but it takes a fraction of the time and works really well for just softening and bringing out the flavor.

Combine the garlic cloves, beans, lemon juice, rosemary, salt, and pepper in the bowl of a food processor or powerful blender.

Drizzle in the olive oil and blend on high speed for at least 2-3 minutes, until very creamy and smooth. Sample and season with more salt, pepper, or lemon juice to taste.

Serving Suggestions

• Garnish with drizzled olive oil, lemon, and rosemary for a pretty presentation.
• This dip is excellent served with a veggie platter of cherry tomatoes, sliced bell pepper, cucumber slices, carrot sticks, or sugar snap peas.
• It’s also tasty with salty tortilla chips, soft pita wedges, or crisp flat pretzels or crackers.
• Incorporate this into a big Mediterranean-themed appetizer spread with my favorite homemade olive tapenade, sun-dried tomato dip, and Caprese skewers.

Make Ahead and Storage

• To Make Ahead: Fully prepare this dip up to 2 days ahead of time and store in the refrigerator until needed. The flavors will just meld and get better and better. Drizzle with olive oil and garnish with a few rosemary leaves or a lemon wedge to freshen it up before plating.
• To Store: Keep dip in the refrigerator, tightly covered, for 4-5 days.

More Easy Appetizer Recipes

• Homemade Pico de Gallo
• Pesto Flatbreads (make them bite-sized!)
• Fig, Balsamic, and Walnut Flatbreads
• Apricot Brie Bites
• Boursin Cucumber Bites
• Stuffed Mushrooms