White Bean Dip with Rosemary Olive Oil

White bean dip is one of the easiest appetizers you can throw together on the fly. Made from pantry staples you will most likely have on hand, it’s simple and straight forward. Garnish off with a drizzle of fragrant rosemary-infused olive oil, it’s a finishing touch that takes this to the next level. Add a pinch of red pepper flakes and crunchy sea salt, and you’re in for a treat. Honestly, this something I could eat for dinner and be perfectly happy!

What Type of Beans To Use

Typically I use canned white cannellini beans for this, but you can also use Great Northern or Navy beans. If you happen to have large Greek gigantes beans, they would be delicious. If you’d like to use leftover homemade white beans, substitute 4 cups cooked and cooled white beans.

Change Up the Garnish

If you don’t have rosemary to make the infused olive oil, you can garnish the top of this easy white bean dip with a variety of toppings:

• Extra virgin olive oil infused with fresh thyme, sage or chives.
• A pinch of red pepper flakes or Aleppo pepper and crunchy sea salt.
• Chopped fresh mint, parsley, thyme or sage.
• Very thinly sliced or julienned radish.
• A swirl of pesto, harissa paste or sun dried tomato pesto.

What To Serve With White Bean Dip

• Raw Veggies, including carrots, celery, cucumber, radish, endive leaves, green beans or sugar snap peas.
• Toasted flat bread or naan, brushed with olive oil, sprinkled with salt and cut into slices.
• Crackers or bread sticks, or even tortilla chips!

Looking for more appetizer recipes?

• Jalapeño Green Goddess Dip

• Artichoke Jalapeño Dip

• Mixed Nuts with Rosemary

• Healthy Seven Layer Dip

• Cherry Tomato Confit and Goat Cheese 

Print Recipe

White Bean Dip with Rosemary Olive Oil

Top this with a variety of garnishes: Course sea salt and olive oil, fresh thyme warmed in olive oil, a swirl of pesto or harissa or thin slices of lemon or radish. The dip can be made ahead and stored in an airtight container up to three days. It’s also delicious as a spread on crostini with a dollop of Italian Salsa Verde or chimichurri.

Prep Time15 minutes mins

Course: Appetizer

Cuisine: Mediterranean

Keyword: white bean dip

Ingredients

• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 15-ounce cans white beans, drained and rinsed
• Zest and juice of one lemon
• 2 tablespoons water, or more to smooth
• 2 teaspoons kosher salt
• 1/4 – 1/2 teaspoon red pepper flakes
• 3 sprigs fresh rosemary leaves

Instructions

• In a medium sauté pan over medium-high heat, warm half the olive oil and add the garlic. Stir until fragrant, being careful not to brown, about one minute or less. Empty the garlic and oil into a blender or food processor and set the pan aside to use for the rosemary oil. Add the white beans, lemon juice, lemon zest, water, salt and red pepper flakes and puree on high. Place the mixture in a serving bowl.
• Return the sauté pan to the stove over medium heat. Add the remaining olive oil and rosemary sprigs. Sauté the rosemary until fragrant, about five minutes, stirring occasionally so it doesn’t burn.
• Transfer the rosemary sprigs to a cutting board and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip. Sprinkle with additional red pepper flakes, if desired. 
• Serve warm or at room temperature with crackers, pita, raw carrots, radish or endive spears.