Home > Recipes > A Bowl of Creamy Rosemary Garlic White Bean Dip
  • Dairy Free
  • Gluten Free
  • Nut Free
  • Vegan
  • Vegetarian

A Bowl of Creamy Rosemary Garlic White Bean Dip

This rosemary garlic white bean dip is so simple to make. It is healthy, delicious, and full of earthy flavors. This dip makes the perfect entertaining snack or appetizer.


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
Rosemary Garlic White Bean Dip 1

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!

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One Pan Oven Baked Fish with Vegetables and Spices is an all-in-one dish that


A Bowl of Creamy Rosemary Garlic White Bean Dip

This dip is your new party favorite. It's garlicky, smooth and has a little kick of paprika! Enjoy with chips, veggies or anything you'd like.
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Course: Appetizer, Lunch, Side Dish, Snack, Starters and Sides
Cuisine: American
Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Total Time: 10 minutes
Calories: 279kcal


  • 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.
    2 cloves garlic,, ¼ cup water, 2 cans northern white beans,, ¼ cup lemon juice,, 2 Tbsp fresh rosemary,, ¼ tsp sea salt,, 1 dash black pepper, ¼ tsp paprika
  • Add extra salt, pepper, or lemon to taste.
    ¼ tsp sea salt,, 1 dash black pepper, ¼ cup lemon juice,
  • Serve topped with fresh cherry tomatoes and chopped fresh rosemary, a sprinkle of salt and pepper.
    2 Tbsp fresh rosemary,, 1 pint cherry tomatoes, olive oil,


Calories: 279kcal | Carbohydrates: 53g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 171mg | Potassium: 1284mg | Fiber: 12g | Sugar: 4g | Vitamin A: 619IU | Vitamin C: 34mg | Calcium: 181mg | Iron: 7mg
Tried this recipe?Mention @allweeat_com or tag #allweeat!

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