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Total Time
20 Mins
Yield
Makes 2 cups (serving size: 1 tablespoon)
Lisa Romerein

How to Make It

Step 1

In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside.

Step 2

Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.

Step 3

Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs. Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn't burn. Remove from heat and let cool 10 minutes.

Step 4

Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.

Step 5

Party short-cut: Use the white bean dip as the foundation for an abundant tray of store-bought snacks, including hummus and baba ghanoush, olive tapenade, carrot sticks, and other vegetables. Serve with breadsticks, pita chips, and a thinly sliced baguette.

Step 6

Do-ahead tips: Make dip up to 2 days ahead. Store dip in an airtight container in the refrigerator. Bring dip to room temperature before serving. Prepare the rosemary oil right before serving.

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