Oh, you’re going to love this one—my White Bean and Rosemary Dip is my go-to when I need something quick, healthy, and downright delicious. It all started when I had some leftover white beans and a sprig of rosemary that was begging to be used. Ten minutes later, this creamy, fragrant dip was born. Seriously, it’s so easy, you’ll wonder why you haven’t been making it all along. Perfect for last-minute guests, lazy snack attacks, or even as a fancy-ish appetizer (just drizzle a little extra olive oil on top—trust me). Mediterranean flavors, minimal effort, maximum yum. Let’s dive in!
Why You’ll Love This White Bean and Rosemary Dip
Let me count the ways this dip will become your new obsession:
- Creamy dreamy texture – Silky smooth with just the right amount of body (no weird pastiness here!)
- Ready in 10 minutes flat – Faster than ordering takeout when those snack cravings hit
- Packed with good-for-you stuff – Protein from the beans, antioxidants from the rosemary – guilt-free deliciousness
- That rosemary-garlic magic – Fresh, herby, with just enough garlic to make it interesting without overpowering
- Endlessly versatile – Fancy enough for parties, simple enough for Tuesday night chips-and-dip situations
Seriously, this dip checks all the boxes. Wait till you taste it!
Ingredients for White Bean and Rosemary Dip
Here’s everything you’ll need to make this dreamy dip – and yes, every single ingredient matters! I’ve learned through trial and error (and many happy taste-testers) that these proportions create absolute perfection.
- 2 cups cooked white beans – Cannellini or great northern beans work beautifully. Canned is fine (just drain and rinse well), but if you cook them yourself, they’ll have even better flavor.
- 2 tbsp good olive oil – The fruity, peppery kind makes all the difference here.
- 1 tbsp fresh rosemary, finely chopped – Don’t skimp on freshness! Those piney needles should be vibrant green.
- 1 clove garlic, minced – Just one – we’re going for subtle warmth, not vampire repellent.
- 1/2 tsp salt – Start with this, then adjust to taste.
- 1/4 tsp black pepper – Freshly cracked if you’ve got it.
- 1 tbsp lemon juice – Brightens everything up beautifully.
- 2 tbsp water (optional) – Only if your dip needs loosening up.
See? Nothing fancy – just simple ingredients treated right. Now let’s make some magic!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this dip! Here’s what I always grab:
- Food processor – My trusty old Cuisinart does the job perfectly. A blender works in a pinch, but you might need to scrape down the sides more.
- Measuring spoons – For those rosemary and lemon juice measurements (eyeballing never works for me!).
- Rubber spatula – To scrape every last bit of that creamy goodness out of the bowl.
- Small knife and cutting board – For prepping the rosemary and garlic.
That’s it! See? Told you it was simple. Now let’s get blending!
How to Make White Bean and Rosemary Dip
Okay, here’s where the magic happens! I’ve made this dip so many times I could probably do it in my sleep, but I’ll walk you through each step like I’m right there in the kitchen with you. Promise it’s foolproof!
- Prep your rosemary and garlic – First, strip those fragrant rosemary needles from their stems and give them a fine chop. You’ll smell that wonderful piney aroma already! Then mince your garlic clove – no need to go crazy fine here since we’re blending everything.
- Throw it all in the food processor – Add your drained beans, olive oil, chopped rosemary, garlic, salt, pepper, and lemon juice. No fancy order needed – just dump it all in there!
- Blend until creamy – Now pulse a few times to break things up, then let it run for about 30 seconds. Stop and scrape down the sides. What you’re looking for is a perfectly smooth, almost hummus-like consistency. If it’s too thick? That’s when you add the water, 1 tablespoon at a time.
- Taste and adjust – This is the most important step! Dip a spoon in and check the seasoning. Needs more salt? Add a pinch. Want more zing? Another squeeze of lemon. Rosemary not singing enough? You can add a tiny bit more (but careful – fresh rosemary gets potent fast!).
- Let it rest – I know, I know – you want to dive right in! But letting it sit for 10 minutes lets all those flavors get to know each other. The rosemary mellows, the garlic softens… it’s worth the wait!
See? Told you it was easy! Now you’ve got this gorgeous, creamy dip ready to wow everyone. And the best part? Your kitchen smells amazing right now!
Tips for the Best White Bean and Rosemary Dip
After making this dip more times than I can count, I’ve learned a few tricks that take it from good to “Oh my gosh, what IS this?!” levels of delicious:
- Fresh rosemary is non-negotiable – Dried just doesn’t give that same bright, piney punch. If you absolutely must substitute, use 1 tsp dried, but fresh makes all the difference.
- Salt gradually – Beans vary in saltiness, so start with 1/2 tsp, blend, then taste before adding more. You can always add, but you can’t take it away!
- Water is your friend – Add it 1 tbsp at a time while blending until you get that perfect creamy-but-not-runny consistency. Room temp water blends best.
- Let it rest – Those flavors need 10-15 minutes to mingle properly. The rosemary mellows beautifully as it sits.
- Quality olive oil finish – A drizzle of your best olive oil before serving adds richness and makes it look fancy with zero effort.
Follow these simple tips, and you’ll have the most addictive dip at every gathering!
Serving Suggestions for White Bean and Rosemary Dip
Oh, the possibilities with this dip! I love piling it high with all sorts of dippers – it’s like a blank canvas for snack creativity. My personal go-to? Warm pita wedges straight from the toaster (that slight crunch against the creamy dip is everything). But don’t stop there! Try it with:
- Fresh veggies – Crisp cucumber rounds, colorful bell pepper strips, or carrot sticks for that perfect crunch
- Artisan crackers – Rosemary or sea salt varieties echo those herby flavors beautifully
- Crusty bread – Tear off chunks of a warm baguette – so rustic and satisfying
- Pita chips – Bonus points if they’re homemade and still slightly warm
And for that final touch? A generous drizzle of your fanciest olive oil and maybe a sprinkle of flaky sea salt right before serving. Makes it look like you spent hours when really, this whole delicious situation comes together in minutes!
Storage and Reheating Instructions
Here’s the good news—this dip keeps like a champ in the fridge! Just pop it into an airtight container (I use my favorite glass snap-lid bowl), and it’ll stay fresh and creamy for up to 3 days. The rosemary flavor actually deepens a bit, which I love. No reheating needed—it’s meant to be served chilled or at room temperature. If it thickens up in the fridge, just give it a quick stir or add a teaspoon of water to bring back that perfect consistency. Easy-peasy!
White Bean and Rosemary Dip Variations
Oh, the fun part—let’s play with this recipe! While I adore the classic version, sometimes I mix it up:
- No fresh rosemary? Use 1 tsp dried (rub it between your fingers first to wake up the oils).
- Roasted garlic lover? Swap raw for 2-3 caramelized cloves—so mellow and sweet!
- Extra zing? A pinch of lemon zest or a dash of red pepper flakes adds personality.
- Creamier dream? Blend in 1 tbsp tahini or Greek yogurt for richness.
The base recipe is forgiving—make it yours!
Nutritional Information
Just so you know what you’re diving into (not that you’ll be able to stop at just one bite!), here’s the scoop per 1/4 cup serving. Remember, these are estimates – actual numbers can vary based on your exact ingredients:
- 90 calories – Light enough for guilt-free dipping
- 4g fat (mostly from heart-healthy olive oil)
- 4g protein – Those white beans pack a nutritious punch
- 3g fiber – Keeps you full and happy
- 0g sugar – Naturally sweet from the beans
Not bad for something that tastes this indulgent, right? Now go enjoy every creamy bite!
Frequently Asked Questions
Can I use dried rosemary instead of fresh?
You can, but fresh makes all the difference! If you must substitute, use 1 teaspoon dried rosemary (crush it between your fingers first to release the oils). The flavor will be more muted, so you might want to add a tiny bit extra.
How long does this dip last in the fridge?
It keeps beautifully for up to 3 days in an airtight container. The rosemary flavor actually deepens over time! If it thickens up, just stir in a teaspoon of water to bring back that creamy texture.
Can I make this dip ahead for a party?
Absolutely! In fact, I recommend making it at least an hour ahead so the flavors can meld. Just cover and refrigerate, then give it a good stir before serving with your favorite dippers.
What’s the best way to serve this dip?
Room temperature is ideal – it lets all those wonderful flavors shine. I love drizzling a little extra olive oil on top right before serving for that fancy-but-effortless look. Warm pita or crusty bread takes it to another level!
Can I freeze white bean and rosemary dip?
I wouldn’t recommend it – the texture changes when thawed. But since it comes together in just 10 minutes, you’re better off making it fresh when the craving hits!
Did this dip become your new obsession like it did mine? I’d love to hear how it turned out! Leave a comment below or snap a pic of your rosemary-dusted masterpiece – happy dipping!
PrintCreamy White Bean and Rosemary Dip in Just 10 Minutes
A creamy and flavorful dip made with white beans and fresh rosemary. Perfect for snacks or appetizers.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 2 cups 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 cups cooked white beans
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp water (optional, for consistency)
Instructions
- Combine white beans, olive oil, rosemary, garlic, salt, pepper, and lemon juice in a food processor.
- Blend until smooth. Add water if needed for a creamier texture.
- Taste and adjust seasoning if necessary.
- Serve chilled or at room temperature with crackers or vegetables.
Notes
- Use canned white beans for quicker preparation.
- Fresh rosemary works best, but dried rosemary can be substituted (use 1 tsp).
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 90
- Sugar: 0g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
