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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
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.