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

Rosemary oil adds rich flavor and color to this earthy appetizer dip. If you are short on time, top instead with kosher salt and olive oil.

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.

Ratings & Reviews

honeybeecooking's Review

January 14, 2011
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.

tara31's Review

August 01, 2010
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!

SadhanaSara's Review

December 26, 2008
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.

Salt issue?

April 01, 2017
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.


May 28, 2015
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.

rivahgal's Review

August 12, 2014

EICrabb's Review

November 02, 2013
This was delicious! I did end up using a bit more olive oil, but the flavors were great!

allieboo's Review

May 23, 2013

Svesda's Review

March 13, 2013

CyndiCB's Review

July 23, 2012
This recipe was not good. There was way too much salt and the flavor was not there. We will not make this one again.