Rosemary’d White Bean Dip


by: Chef Mimi

A luscious, rosemary-flavored dip that's delicious year round.


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serves: 6-8

2 cans Great Northern Beans, well drained and rinsed

1/4 good extra-virgin olive oil

4 cloves garlic, peeled

1 tablespoon chopped rosemary leaves*

1/2 teaspoon salt

Nutrition Facts
Rosemary’d White Bean Dip

Servings Per Recipe: 6

Amount per Serving

Calories: 182

  • Total Fat: 9.4 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 202.1 mg
  • Total Carbs: 19.1 g
  •     Dietary Fiber: 4.4 g
  •     Sugars: 0 g
  • Protein: 6.6 g

how is this calculated?

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1.  Place the drained beans in the jar of a food processor. Add the olive oil and the garlic, and puree until the mixture is smooth. I always process the garlic first to ensure there are no pieces of garlic left, then proceed with the recipe.

2.  Scape down the puréed beans in the jar and process again.

3.  Then add the rosemary leaves and salt to the beans. If you think that the bean purée could be a little softer, add another tablespoon of olive oil. Pulse just to combine, then add the rosemary and salt. If you’re making it about 3-4 hours before serving, definitely make it on the soft side, because the beans will absorb the oil. But I wouldn’t make it any earlier then 3 or 4 hours.

4.  Place the dip in a serving bowl and serve at room temperature with assorted breads, and/or crackers. Vegetables are good with it, too.

5.  If you make this dip a few hours before serving, keep it at room temperature; don’t refrigerate it. It’s not good refrigerated overnight, either. It just loses the good texture.

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Fantastic dip that got lots of compliments!