Rosemary White Bean Dip

rosemary white bean dipAuthor: Lily Mazzarella
1 can white beans cannellini, great northern, or butter beans, or 2 cups of homemade cooked beans
1-3 cloves garlic, crushed and chopped I use shallot for a milder flavor
2 sprigs rosemary, stripped from the stem and chopped
Salt and pepper to taste
2 tbsp olive oil + extra for blending

In a sauté pan, gently heat the olive oil, garlic and rosemary until the garlic is soft and the whole mixture is fragrant.

Add the beans and mix thoroughly for a few minutes, and salt and pepper to taste.
Put the whole mixture in a blender or food processor (a hand blender works too), adding more olive oil, salt, and pepper to taste. You can blend until smooth or leave a little coarser if you like texture.

The flavors meld over a few hours so this is best made ahead. (That said, it's delicious from the get-go). Garnish with parsley, basil leaves, or a little fresh rosemary.

Tip: Double the recipe and save 1/2 for Quinoa-White Bean Veggie Burgers If you're vegetarian, consider adding pea protein powder to boost the protein content of this dish.

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