This Rosemary White Bean Dip is a perfect easy appetizer recipe. Full of quick roasted garlic, fresh herbs, and zippy lemon juice, it’s a satisfying snack with vegetables or crackers. Top with roasted red peppers and pine nuts!
How can I roast garlic quickly?
I love the flavor of roasted garlic but almost never want to turn my oven on for an hour to make it. I recently learned an easy tip for an imitation that works very well in this dip recipe.
First, add your unpeeled garlic cloves to a skillet over medium heat. Then, let cook for 8-10 minutes, rotating now and then so that the sides blacken in spots. Finally, remove from the heat, let cool, and slip the garlic right out of the peel.
How to Make White Bean Dip
After making your “roasted” garlic, this process is very simple. Add your garlic, white beans, rosemary, lemon, sea salt, pepper, and crushed red pepper flakes. While the food processor is running, slowly stream in some olive oil to achieve a very smooth consistency. That’s it!
How long does bean dip last?
This Rosemary White Bean Dip will keep for about a week in the fridge, making it perfect for prepping ahead.
What to Serve with Rosemary White Bean Dip
- Toasted bread: Slice a baguette or loaf of bread into small rounds or strips, coat with a bit of olive oil, and broil for 5-10 minutes, flipped to ensure and even browning. Sprinkle with salt before serving.
- Fresh vegetables: I enjoy broccoli, carrot sticks, and bell pepper slices.
- Crackers: Something like a Triscuit or Wheat Thin would be a classic pairing choice here.
I hope you enjoy this rosemary white bean dip recipe! Be sure to let me know on Instagram or in the comments if you give it a try.
For more dip recipes, try on of these next: