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, rotatingnow 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.Â
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.
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! This recipe is easily halved if you don’t have all of the ingredients or are preparing for a smaller number of people.Â
3 large cloves of garlic, skin on
2 cans or 3 cups of cooked white beans (Navy or Cannellini work well, avoid chickpeas)
3 sprigs of rosemary, leaves removed from woody stem and minced
Juice from one half of lemon
1 tsp sea salt
Few cranks of pepper
.75 tsp crushed red pepper flakes, optional
One half cup olive oil, divided
Roasted red pepper* and pine nuts for topping, optional
To “quick roast” your garlic, place full cloves in a skillet over medium heat. Let blacken a bit on each side, cooking for 8-10 minutes in total. Let cool and carefully slip garlic out from skin, discarding skin. The garlic will be more slippery and should have a roast-y aroma.
Add garlic to a food processor along with white beans, minced rosemary, lemon juice, sea salt, pepper, and red pepper flakes if using. Turn processor on and begin to slowly stream olive oil into the mixture until a very smooth consistency is achieved. You may not use the entire half cup of oil.
Serve dip warm or cool with a drizzle of olive oil, some roasted red pepper, more herbs, and pine nuts.
Hi, I'm Emily! Garlic Head is a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets. I am a lifelong vegetarian and 10+ year vegan, but I do not focus on labels - I focus on creating food that everyone can enjoy. I earned a certificate in Plant-Based Nutrition from Cornell University. Meet me here.