Garlic Rosemary White Bean Dip
Simple, healthy, and delicious - perfect for after school or game day snacking!
- 3 cloves garlic roasted
- 1 14 oz can Cannellini or other white beans drained and rinsed
- juice of 1/2 lemon
- 3-4 sprigs fresh rosemary
- 1/2 tsp kosher or fine sea salt
- 1/2 tsp freshly-ground black pepper
- 1/4 cup extra-virgin olive oil
To lightly roast garlic, place peeled cloves in a cast-iron or non-stick skillet set over medium-high heat. Roast for 8-10 minutes, turning frequently, until cloves are slightly softened and begin to develop blackened marks.
Place roasted garlic, beans, lemon juice, rosemary, salt, and pepper in the bowl of a food processor fitted with its steel blade. Pulse until beans are coarsely chopped.
With the motor running, slowly add olive oil through the feed tube. Process until the mixture is smooth. If needed, add a bit more olive oil and/or scrape down the sides of the bowl once.
Transfer dip to a serving dish. Garnish with an extra drizzle of olive oil or sprig of rosemary as desired. Enjoy with fresh veggies or chips!
If you can't find or prefer not to use Cannellini beans, Navy, Great Northern, or Baby Lima beans (also known as "butterbeans") will work well, too.
Store any leftover dip tightly covered or in an airtight container in the fridge, ideally with a very thin layer of olive oil on top of the dip to lock in flavor.
Calories: 81kcal, Fat: 9g, Saturated Fat: 1g, Potassium: 6mg, Vitamin C: 0.5mg, Calcium: 3mg, Iron: 0.1mg
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