Introduction
When I’m looking for a crowd-pleasing appetizer that’s both elegant and easy, this garlic rosemary white bean dip never fails to impress. I’ve served it at everything from casual game nights to formal dinner parties, and my guests always ask for the recipe. You’ll love how the creamy cannellini beans blend perfectly with aromatic rosemary and garlic to create a sophisticated alternative to traditional hummus.
What makes this dip special is its versatility. I often set it out with colorful veggie sticks, warm pita triangles, or crispy crackers. Plus, it’s packed with protein and fiber, so you can feel good about serving it to health-conscious friends. Trust me, once you’ve mastered this simple recipe, it’ll become your go-to party starter.
Recipe
A luxuriously smooth white bean dip that combines the earthy flavors of rosemary with the robust taste of garlic. This Mediterranean-inspired appetizer transforms simple cannellini beans into an elegant spread that rivals traditional hummus in both taste and versatility.
Whether served at room temperature or slightly chilled, this dip makes an impressive addition to any appetizer spread. The combination of creamy white beans, premium olive oil, and aromatic herbs creates a perfectly balanced dip that pairs wonderfully with crudités, crusty bread, or crackers.
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 3 cloves garlic, peeled
- 2 tablespoons fresh rosemary leaves
- 1/3 cup extra virgin olive oil
- 1 teaspoon sea salt
Place the drained and rinsed cannellini beans in a food processor along with the garlic cloves, rosemary leaves, and sea salt. Pulse until the ingredients are coarsely chopped. With the processor running, slowly stream in the olive oil through the feed tube. Continue processing until the mixture becomes smooth and creamy, stopping occasionally to scrape down the sides of the bowl. Process for an additional 1-2 minutes to achieve a silky consistency.
For best flavor development, let the dip rest at room temperature for 30 minutes before serving. To achieve the smoothest texture possible, make sure the beans are thoroughly drained and rinsed before processing. If the dip becomes too thick after refrigeration, thin it out with additional olive oil or a splash of warm water. Store in an airtight container in the refrigerator for up to 5 days.
Prep Time
This quick and easy bean dip requires just 10 minutes of hands-on prep time, making it perfect for last-minute entertaining or meal prep. You’ll spend about two minutes draining and rinsing the beans, another minute gathering and measuring your ingredients, and roughly five minutes processing everything together until smooth.
While you’ll want to let the dip rest for 30 minutes before serving, that’s all hands-off time when you can focus on other tasks. I love that I can toss everything in the food processor, hit the button, and stream in the oil while catching up on emails or prepping veggie sticks for dipping. It’s seriously one of the fastest appetizers you’ll ever make.
Equipment needed
Making this creamy white bean dip requires minimal equipment – you’ll mainly need a food processor or high-powered blender to achieve that silky-smooth texture.
You’ll also want to gather:
- Measuring cups and spoons for precise ingredient portions
- A rubber spatula to scrape down the sides of your processor
- A colander for rinsing the beans
- A can opener for the beans
- A cutting board and knife to prepare the rosemary
- A garlic press (optional, but helpful)
- An airtight storage container if you’re making the dip ahead
Don’t worry if you don’t have a fancy food processor – I’ve made this dip successfully in my basic blender. Just process the ingredients in smaller batches, combining them at the end for that perfectly smooth consistency.
Basic Cooking Method and Time
Preparing this creamy white bean dip couldn’t be simpler – it’s a no-cook recipe that comes together in about 10 minutes. Just add your drained beans, garlic cloves, fresh rosemary, and salt to your food processor and give them a quick pulse to break everything down.
While the processor’s running, slowly drizzle in your olive oil until the mixture becomes smooth and creamy. You’ll want to stop occasionally to scrape down the sides of the bowl – I’ve learned this guarantees every bit gets properly blended. Keep processing for another minute or two until you’ve reached that silky consistency you’re looking for.
Once it’s done, let your dip rest for at least 30 minutes before serving. Trust me, this resting time lets those gorgeous garlic and rosemary flavors fully develop.
Cooking Steps
Start by gathering all your ingredients and setting up your food processor – you’ll need those drained cannellini beans, fresh rosemary leaves, peeled garlic cloves, olive oil, and sea salt within easy reach.
Add your beans, garlic, rosemary, and salt to the food processor bowl. Pulse these ingredients until they’re coarsely chopped. Now comes the fun part – while your processor’s running, slowly drizzle in the olive oil through the feed tube. You’ll see the mixture transform before your eyes! Keep processing until everything’s smooth and creamy, and don’t forget to scrape down the sides of the bowl occasionally. For that extra-silky texture you’re looking for, let it run for another minute or two until it’s perfectly blended.
Step 1. Rinse and Drain Beans
Before you can create that silky-smooth dip, proper bean preparation sets the foundation for success. You’ll want to start by opening your two cans of cannellini beans and emptying them into a colander. Under cool running water, gently rinse the beans while using your hands to move them around, ensuring every bean gets cleaned.
The rinsing process serves two important purposes: it washes away the starchy, sometimes metallic-tasting liquid from the can, and it helps reduce the sodium content of your dip. Once you’ve given them a thorough rinse, gently shake the colander to remove excess water. Let the beans sit for about a minute to drain completely – those extra water droplets can make your dip too thin. Trust me, I’ve learned this one the hard way!
Step 2. Process Garlic With Beans
The three peeled garlic cloves and drained beans go straight into your food processor bowl – I always add them together since they’ll form the base of our dip. I’ve learned through trial and error that processing these ingredients together helps distribute the garlic flavor more evenly throughout the mixture.
Pulse the processor a few times to get things started. You’ll want to see the beans breaking down into smaller pieces while the garlic gets minced up. I like to scrape down the sides of the bowl at this point to make sure nothing’s sticking. Don’t worry if it’s not completely smooth yet – we’ll get there once we add the olive oil in the next step. Just keep pulsing until you see everything starting to come together.
Step 3. Add Rosemary and Seasoning
While your garlic and beans are roughly chopped, it’s time to add fresh rosemary leaves and sea salt to the mix. I love how the rosemary’s piney aroma fills my kitchen during this step – it’s like a mini trip to the Mediterranean! You’ll want to strip the leaves from about 2-3 fresh sprigs, giving you roughly 2 tablespoons of leaves.
Add your rosemary and a teaspoon of sea salt to the food processor. Don’t worry if some stems sneak in – they’ll break down during processing. I’ve found that sea salt, rather than table salt, adds a subtle mineral quality that really enhances the herbs and garlic. Let everything process together until the rosemary is finely chopped and evenly distributed throughout the mixture.
Step 4. Stream in Olive Oil Slowly
Now comes my favorite part of making this silky dip – streaming in that liquid gold olive oil! With your processor running, you’ll want to slowly drizzle the oil through the feed tube in a thin, steady stream. I’ve learned from experience that rushing this step can make your dip split, and nobody wants that.
As you’re pouring, you’ll see the mixture transform before your eyes. The beans will become increasingly creamy and smooth, almost like magic! Keep the machine running until you’ve used all the oil and the dip reaches that perfect, velvety consistency. If you notice any stubborn bits clinging to the sides, just stop and scrape them down with a rubber spatula. Trust me, this patient approach makes all the difference in achieving that restaurant-quality texture.
Step 5. Blend Until Extra-Smooth
Getting that perfect silky-smooth texture is where your patience really pays off. I’ve learned that an extra minute or two of processing makes all the difference between a good dip and a great one. You’ll want to keep the food processor running until you can’t see any more bean pieces or herb flecks.
Keep an eye on the sides of your processor bowl, as ingredients tend to climb up and stick there. Stop every 30 seconds or so to scrape them down with a rubber spatula, then continue processing. Once you think it’s smooth enough, let it run for another minute anyway – trust me on this one. You’ll know you’ve reached the right consistency when the dip looks glossy and feels completely smooth when rubbed between your fingers.
Customization Options
Even though this white bean dip is delicious as-is, I’ve found there are endless ways to make it your own. In my kitchen experiments, I’ve discovered that adding a squeeze of lemon juice brightens the flavors, while a pinch of red pepper flakes adds a subtle heat that’ll wake up your taste buds.
You can also swap the rosemary for other fresh herbs – I love using thyme or sage when I want to change things up. Sometimes I’ll stir in roasted red peppers or sun-dried tomatoes for extra depth, and toasted pine nuts make a fantastic garnish. If you’re watching your oil intake, try substituting half the olive oil with the bean liquid you’d normally drain away. The result is still creamy and delicious, just a bit lighter.
Ingredients list (with precise measurements)
Before diving into this deliciously simple dip, let’s gather every ingredient you’ll need to make it perfectly. You’ll need two 15-ounce cans of cannellini beans – make sure to drain and rinse them well. For the aromatics, grab three plump cloves of garlic and two tablespoons of fresh rosemary leaves (trust me, fresh makes a difference here). The liquid gold that brings it all together is 1/3 cup of extra virgin olive oil – don’t skimp on quality! Finally, you’ll want a teaspoon of sea salt to enhance all those wonderful flavors. I like to keep a little extra olive oil on hand for adjusting the consistency and a few sprigs of rosemary for garnish.
Storage Information
While this creamy white bean dip tastes amazing fresh, you’ll be happy to know it stores beautifully in your refrigerator for up to 5 days. Just keep it in an airtight container to maintain its freshness and prevent it from absorbing other food odors.
You’ll notice the dip might thicken up a bit after chilling – that’s totally normal! If it becomes too thick for your liking, simply stir in a little extra virgin olive oil until you reach your desired consistency. I always like to let the dip come to room temperature for about 15 minutes before serving, as this helps the flavors really shine through. Remember to give it a good stir before serving to redistribute any oil that may have separated.
Health Benefits or Special Features
Thanks to its star ingredient of cannellini beans, this creamy dip packs a serious nutritional punch. You’ll get plenty of plant-based protein and fiber, which helps keep you feeling satisfied between meals. The beans are also rich in iron and potassium, making this dip a heart-healthy choice.
I love that the olive oil adds healthy fats and antioxidants, while fresh rosemary brings antimicrobial properties and can help improve digestion. Don’t forget about garlic – it’s not just for flavor! This powerful ingredient supports immune function and helps reduce inflammation. What’s really great is that you’re getting all these benefits in a delicious, versatile dip that’s naturally gluten-free and vegan-friendly. Plus, it’s much lower in fat than traditional dips, making it perfect for health-conscious entertaining.
Prep Time
Making this wholesome white bean dip won’t eat up your day. You’ll only need about 10 minutes of hands-on prep time, and I’ve found that’s plenty to create something delicious. The most time-consuming part? Opening those cans and rinsing the beans!
Here’s a quick breakdown of your prep schedule:
- Draining and rinsing beans: 2 minutes
- Peeling garlic cloves: 1 minute
- Removing rosemary leaves: 2 minutes
- Processing ingredients: 3-4 minutes
- Scraping down bowl sides: 1 minute
The only “waiting” you’ll need to factor in is that 30-minute rest period for the flavors to develop. I usually use this time to prep my veggie dippers or catch up on other kitchen tasks. Trust me, this dip is worth that short wait!
Cook Time
The beauty of this white bean dip lies in its no-cook preparation. You won’t need to turn on your stove or oven – just grab your food processor, and you’re ready to go! I love how quick and efficient this recipe is, especially when I’m hosting last-minute gatherings.
While there’s technically no cooking involved, I recommend letting the dip rest for at least 30 minutes at room temperature. This resting period isn’t cooking time, but it’s essential for developing those wonderful garlic and rosemary flavors. Trust me, I’ve tried serving it immediately, and while it’s good, waiting that extra half hour makes a noticeable difference. The garlic becomes mellower, and the rosemary infuses throughout the creamy beans.
Total Time
From start to finish, you’ll need just 35 minutes to whip up this creamy white bean dip. The actual hands-on prep work only takes about 5 minutes – just drain and rinse your beans, peel the garlic, and strip those fragrant rosemary leaves from their stems. Your food processor does most of the heavy lifting here!
The remaining 30 minutes is simply resting time, letting those bold garlic and rosemary flavors fully develop and meld together. I always use this downtime to prep my veggie platter or warm some pita bread. Trust me, this brief rest period makes a noticeable difference in the dip’s flavor profile, and you’ll be glad you waited. Whether you’re hosting guests or meal prepping, the timing is totally manageable.
Yield
One generous batch of this creamy white bean dip yields about 2½ cups total, perfect for serving 8-10 people as an appetizer. If you’re planning a larger gathering, you’ll want to double the recipe – I’ve learned from experience that this dip disappears quickly at parties! For a smaller group or family snacking, you can easily halve the recipe using just one can of beans.
I love that you can portion this dip into smaller containers and freeze what you won’t use right away. Each ½ cup serving gives you plenty for spreading on sandwiches or enjoying with a personal-sized veggie platter. When I’m meal prepping, I’ll often divide the batch into four containers, which gives me perfectly sized portions for the week.
Final Thoughts
Simplicity shines through in this elegant white bean dip that’s become my go-to appetizer for both casual gatherings and formal dinner parties. I’ve found that guests always appreciate having a lighter, protein-rich option among the usual party spreads, and this dip delivers exactly that.
You’ll love how versatile this recipe is – I often switch things up by adding a pinch of red pepper flakes for heat or a squeeze of lemon for brightness. Don’t worry if you’re short on fresh rosemary; dried works in a pinch, though you’ll want to use about a third of the amount. Just remember to give the dip that essential 30-minute rest before serving. Trust me, it makes all the difference in bringing those garlic and herb flavors together perfectly.
Frequently Asked Questions
Can I Use Dried Beans Instead of Canned Ones?
You can use dried beans, but you’ll need to soak them overnight and cook them until tender first. For this recipe, you’ll want about 3 cups of cooked beans.
Is It Possible to Freeze This Dip?
You can freeze this dip for up to 3 months in an airtight container. When you’re ready to use it, thaw overnight in the fridge and stir in olive oil to restore its creamy texture.
What Can I Substitute for Rosemary if I Don’t Have Any?
You can substitute rosemary with dried thyme, sage, or oregano. If you’re using dried herbs instead of fresh, remember to use only 1/3 of the amount since they’re more concentrated.
Will Dried Garlic Work Instead of Fresh Cloves?
While dried garlic will work, you’ll want to use less since it’s more concentrated. Start with 1/2 teaspoon, then taste and adjust – fresh cloves create a brighter, more complex flavor.
Can I Make This Dip Without a Food Processor?
You can use a blender or immersion blender instead. As a last resort, you can mash the beans with a potato masher, though the texture won’t be as smooth.
Conclusion
You’ll find this white bean dip is smooth as silk and twice as satisfying. When you’re rushed but want to impress, it’s your ace in the hole – ready in minutes but tasting like it took hours. Keep it on hand for unexpected guests or midnight cravings, and don’t be surprised when everyone asks for the recipe. This Mediterranean-inspired dip proves that sometimes the simplest ingredients create the most memorable flavors.
