Heat a small pan over medium heat. Once hot, drizzle in olive oil. Add the rosemary and bloom for 30 seconds, until fragrant. Remove from heat and set aside.
Add the beans, rosemary with olive oil, garlic, lemon juice, and salt, to a food processor with a standard blade attachment. Process until smooth. Add 1 teaspoon of water at a time, as needed to thin to desired consistency. Scrape down the food processor sides as needed.
Taste for salt. Serve topped with freshly ground black pepper, red pepper flakes and a drizzle of olive oil. Best enjoyed within 3-4 days.
White beans: Cannelini or other white beans can be used in place of great northern beans.
Rosemary: Fresh herbs work best, but 1 teaspoon dry rosemary can be used in place of fresh as needed.
Serving: Serve with veggies, crusty bread, or crackers as an appetizer or snack. It also works well as a sandwich or toast spread.
Crock-pot option: Add prepared white bean dip to a 1 and ½ quart slow cooker. Heat on low for 3-4 hours, until warmed through. Keep warm in slow-cooker if serving as an appetizer.