This rosemary and white bean dip is perfect as a party appetizer or sandwich spread. It takes just 5 minutes to make and can be enjoyed warm or cold!
Appetizer season is on the horizon (I'm looking at you, football and Thanksgiving!) and with it comes all of the best dips and spreads.
One of my favorite dips is this white bean dip. It's really just like hummus without the tahini and with white beans instead of chickpeas.
This versatile and flavorful appetizer that can be enjoyed hot, cold, dipped with veggies or spread onto a sandwich.
All you need is 5 minutes and a few simple, inexpensive ingredients. This dip is a crowd-pleaser and it is a healthy choice, providing both plant-based protein and fiber.
Great northern beans (you can also use navy or cannellini) soak up the flavor of fresh garlic, rosemary and olive oil. Move over, hummus - there's a new bean dip in town!
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How to make white bean dip
Making white bean dip requires minimal prep:
- Roughly chop the garlic so that it breaks up more easily in the food processor.
- Drain and rinse the white beans (this can reduce sodium content by up to 41% [source])
Step 1. Add all ingredients to a food processor or high powered blender.
Step 2. Blend until smooth and creamy.
What kind of white beans should I use?
White beans actually come in a variety of shapes and sizes. For this recipe, we'll use great northern beans, a medium-sized bean.
There are also cannellini beans, a large kind of white bean, and navy beans, which are slightly smaller. You can use these beans if that's what you have on hand.
Recipe tips & tricks
- Enjoy warm or cold. To enjoy warm, place bean dip in a 1 and ½ quart slow cooker and cook on low for 3-4 hours. Alternatively, heat in a microwave-safe bowl until warmed through.
- Use fresh or dry rosemary. While I prefer fresh rosemary, you can also use dry rosemary. Use 1 teaspoon of dry rosemary for 1 tablespoon fresh.
For a healthy snack option, dip carrots, celery, or your favorite raw veggie a la hummus.
Spread onto a slice of toast for a quick snack, or use as the base of a vegan sandwich.
If serving as an appetizer, enjoy warm with crusty bread.
Looking for more appetizers?
- Black-Eyed Pea Hummus
- Creamy Vegan French Onion Dip
- Spicy Jalapeno Hummus
- Vegan Cucumber Tea Sandwiches
- Mushroom and Goat Cheese Puff Pastries
- Healthier Jalapeno Pimento Cheese
- Pumpkin Pie Dip
Rosemary White Bean Dip
- 1 can (15 ounces) great northern beans
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh rosemary
- 2 cloves garlic roughly chopped
- 1 tablespoon water to thin, as needed
- ½ teaspoon coarse salt
- freshly ground black pepper to taste
- Add all ingredients, except for the water, to a food processor with a standard blade attachment. A high powered blender can also be used. Process until mostly broken down. Stop and add 1 tablespoon water to thin, scraping down food processor sides as needed.
- Process until smoothly pureed. Taste for salt and pepper. Serve topped with fresh chopped rosemary and a drizzle of olive oil. Enjoy warm or cold.
- Cannelini or other white beans can be used in place of great northern beans.
- Crock-pot option: Add prepared white bean dip to a 1 and ½ quart slowcooker. Heat on low for 3-4 hours, until warmed through. Keep warm in slow-cooker if serving as an appetizer.