Rosemary White Bean Dip
This creamy white bean dip is seasoned with fresh rosemary and lemon juice and can be served hot or cold.
Servings: 8 servings
- 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
- 1/2 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 1/2 quart slowcooker. Heat on low for 3-4 hours, until warmed through. Keep warm in slow-cooker if serving as an appetizer.
Serving: 3tablespoons | Calories: 96kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 208mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1.7mg | Calcium: 38mg | Iron: 1.1mg