White Bean Dip with Rosemary Olive Oil

If you find the recipe is too salty, you may have mistakenly used table salt. If you substitute table salt, it is recommended to use about half of the amount of kosher salt called for in a recipe. Kosher salt is larger grained, lighter and flakier so it takes up more space when you measure by volume instead of weight.

I also use only half of the salt suggested in the recipe, which makes this is a great dip. My husband often asks me to make it.

This was delicious! I did end up using a bit more olive oil, but the flavors were great!

This recipe was not good. There was way too much salt and the flavor was not there. We will not make this one again.

I made this dip for the holiday party at work. A lot of my colleagues are vegetarians and this was a huge hit. At the end of the party there wasn't a bit of dip left. As others did, I added a bit more garlic, but otherwise followed the recipe. So easy to make, I've already shared the recipe with many.

Very easy and tasty. This is a great started for an Italian dinner, with small pieces of italian bread.

This was so yummy, I can't wait to eat the leftovers tomorrow with lunch! I made as directed, but added a bit less salt. I think next time I might add more garlic. The rosemary-infused olive oil was the perfect finishing touch. I served the dip with squares of rustic bread, mini carrots, red pepper slices, and cucumber rounds. Paired beautifully with Sauvignon Blanc.

Way too salty and too thick- I would halve the salt & add liquid. Has potential - but I threw it out and bought hummus.

I doubled the garlic and cut the salt in half. After cooking the rosemary, I chopped and placed it and the oil in my food processor. Served with homemade pita chips - delicious!

I had such high hopes for this appetizer, but thought it had way too much salt. I did wash the beans thoroughly before blending, and used all 2tsp of Kosher salt per the recipe, so I'm not sure why no one else thought it was too much. I would make it again, since I love homemade bean dips, but would cut the salt in half. Love the rosemary olive oil though.

This was the perfect party recipe. So easy and so good. Guests loved it. It was perfect with the veggie platter, olives and pita chips served with it.

Slam dunk: easy to make, delicious, a unanimous hit with guests, even among more complicated or sophisticated looking appetizers.

Very easy and very good. I made the dip itself the day before, then made the oil just before serving as recommended. I used the recommended amount of oil, but it seems like my rosemary "sprigs" soaked most of it up. In the end, I was left with very little to drizzle on top of the beans. Maybe my definition of "sprig" was a little off? Despite that, I got rave reviews for this simple appetizer, served with baby carrots, cherry tomatoes, and melba toasts.

This is one of my favorite go to recipes when I have guests for dinner or for parties. Everyone loves it and it's super easy to make. I highly recommend it!