I am a dip fanatic. I think a dip makes snacking a much more enjoyable experience. Plus, a healthy and flavorful dip is a great way to get my family (and myself) to eat more veggies.
Hold the ranch – make this white bean dip instead!
What Kind Of Beans Go In This Dip?
When it comes to white bean dips, you can’t go wrong with cannellini beans.
- They’re meaty
- They’re nutty and earthy
- They have a tender flesh that’s easy to blend into a dip
- They’re a great source of protein, folate, and copper
Once you’ve got your base, adding in some fresh rosemary, roasted garlic, olive oil, and a squeeze of lemon juice really take it to a whole different level.
Do I Have To Roast Garlic
You don’t have to, but you can. You can roast your garlic in the oven if you prefer. You know, slice the top off of the head of garlic, wrap in foil, and bake for 30-40 minutes. If you’re short on time, take a few cloves, peel them, and place them on a skillet. Let “roast” for 8-10 minutes. Voila! You’ve got roasted garlic in minutes!
This rosemary garlic white bean dip goes perfect with cut up veggies, pita, or even chips/crackers! Make plenty for a crowd on game day – it’ll go quick!
A Bowl of Creamy Rosemary Garlic White Bean Dip
- food processor
- Can opener
- Strainer set
- 2 cloves garlic, minced
- ¼ cup water
- 2 cans northern white beans, unsalted, or cannelili beans (15 oz. each), strained and rinsed
- ¼ cup lemon juice, fresh
- 2 Tbsp fresh rosemary, chopped, plus more for garnish
- ¼ tsp sea salt, plus extra to taste
- 1 dash black pepper
- ¼ tsp paprika
- 1 pint cherry tomatoes
- olive oil, to drizzle on top, optional
- Place all ingredients except tomatoes in a food processor and process until smooth.
- Add extra salt, pepper, or lemon to taste.
- Serve topped with fresh cherry tomatoes and chopped fresh rosemary, a sprinkle of salt and pepper.