Description
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
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- I did not have actual roasted red pepper on hand when I made this, so just sautéed red pepper until soft. It still was a nice complement.
- Prep Time: 10
- Cook Time: 5
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: One tenth of recipe
- Calories: 174 calories
- Sugar: 0.3 g
- Sodium: 446 mg
- Fat: 11.2 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 8.6
- Trans Fat: 0 g
- Carbohydrates: 14.8 g
- Fiber: 5.8 g
- Protein: 4.6 g
- Cholesterol: 0 mg