White bean dip makes a fantastic spread for crostini or a delicious bean dip for pita chips. Marinated in fragrant garlic and rosemary that just calls to all your senses, this a quick dip recipe that can served hot or room temperature.
Looking for more Dip recipes?
Having a party and need a new and exciting dip to serve? Dips are one of those things that you can get really creative with. They can be cheesy and melty like Caprese Dip, chunky salsas, or totally deep in veggies. This warm white bean dip is a perfectly savory and filling dip. The ingredients are absolutely a simple recipe but the rosemary brings on a strong authentic flavor.
Now I’ll be honest- this is not a good dip for you if you do not love Rosemary. My husband isn’t the greatest fan of this spice and he still said its a pretty good dip but did say that its heavy on the flavoring. Rosemary is not a subtle spice and makes itself known no matter how little you put in a recipe.
I personally love dips that are unique and interesting and this falls right under that.
While this is traditionally a dip, this white bean recipe also makes a perfect wrap spread for your next lunch or thrown on some bread and topped with cheese for a filling appetizer recipe.
White Bean Dip with Garlic and Rosemary
- 2 tablespoons of Olive Oil
- 1 tablespoon of minced garlic
- 1 can (15 oz. each) white beans (I use cannellini)
- 2 teaspoons kosher salt
- 3 sprigs fresh rosemary, minced down
- 1 tablespoon fresh lemon juice
Pour your olive oil, minced garlic and rosemary in a pan over medium high heat, stirring frequently.
Once the spices heat up and begin sauteing, add your can of white beans, without draining, to your pan.
Rosemary is a pretty tough spice to work with fresh but it smells and tastes delicious. I find that a serrated knife works best to cut up, but even so not all my pieces always get small enough for a spread or dip. If you have a food processor, its one way to make sure that you are avoiding a big chunk of spice in a bite
I bring mine up high till boil, then back down to a medium heat and use a masher to start crushing the beans. Be careful not to burn your pan or ingredients.
As you mash up your beans, the dip will begin taking shape to a “refried beans” look. It may also look a little runny but that thickens once pulled out of pan.
Once all white beans are mashed up and ingredients are mixed through, pour carefully into a serving dish.
Let sit approx 2-3 minutes to thicken up.
Serve this recipe hot or wait for room temperature.
Tools Used in White Bean Dip
- Pampered Chef Mix and Chop: Nope, I do not rep them at all. I bought this mix and chop thing a few years ago and its hands down one of the best tools I own in the kitchen. It helps with ground beef, guacamole, dips, ALL of it. GET ONE!
- Optional/ Food Processor: I love chunky hearty dips (and spreads) like this but if you cannot stand the chunk easily put your ingredients into a food processor and blend down (careful if hot) to get the right consistency for you.
Serve White Bean Dip Recipe With
- Pita Chips
- Green Peppers