Once again, I’m sharing a recipe, or my interpretation of a recipe, that I had at a friend’s house over the holidays. Did you see the Peanut Sriracha Tofu Satay that I posted last week? Click here if you didn’t. Today’s share is one of the most flavorful dips I’ve ever had. I’m embarrassed to tell you how much I put in my belly this weekend.
I tried this lemon rosemary white bean dip on Christmas day. My friend served it as an appetizer before dinner, and I had to be mindful not to devour the entire bowl, because I really wanted to. It’s so bright and savory, and creamy, and addictive. It’s made with cannellini beans, fresh rosemary, olive oil, lemon juice, and lemon zest, to give it a nice tart flavor.
If you want a perfect Super Bowl dip that people will rave about, this cannellini bean dip is it. It’s a nice change of pace from the typical hummus, not that there’s anything wrong with hummus, this is just different, and refreshing.
How to Make Lemon and Rosemary Bean Dip
You’ll need a food processor or a high-powered blender to make this creamy bean dip. This recipe is for a crowd, if you don’t need this much dip, you can freeze what you won’t eat and save it for later.
Remove the leaves from a healthy sprig of rosemary and process it with olive oil. Pour the oil and rosemary into a bowl and set it aside to let the rosemary infuse in the oil.
Put the beans, olive oil, lemon zest and juice, and sea salt in the processor or blender and blend until the beans are smooth and creamy.
Use a strainer to strain the rosemary oil into the bean mixture and pulse to blend. You don't want the leaves to go into the dip, so use a strainer.
Scrape the dip into your favorite bowl, garnish with lemon slices and a sprig of rosemary. Serve with garlic toast and vegetables.
It couldn’t be easier to make this healthy white bean dip, and you can feel good about it because it’s made with whole foods that your body needs. The cannellini beans provide you with plant-powered protein, vitamin C, potassium, iron, magnesium, and vitamin B-6. The lemon adds even more vitamin C, and we can all use a boost of that at this time of year.
If you’re planning on hosting or going to a Super Bowl party this weekend, or even if you’re staying in to watch Netflix, make yourself a bowl of this delicious rosemary and lemon white bean dip. If you’re like me, you won’t stop eating it until it’s gone.
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Lemon Rosemary White Bean Dip
- 3 15 ounce cans of cannellini beans or 4 ½ cups– navy beans or great northern white beans will work too
- Leaves from 1 large sprig of rosemary – approximately 1 heaping tablespoon
- 4 tablespoons of extra virgin olive oil – divided
- Juice from one large lemon – approximately ⅓ of a cup
- Zest from one large lemon – approximately 1 tablespoon
- 1 teaspoon of ground sea salt
- Drain and rinse the beans.
- Place the rosemary leaves (do not add the stem) and 3 tablespoons of olive oil in a food processor or high-powered blender and pulse until the leaves are coarsely chopped. Scrape the oil and leaves out of the processor/blender into a small bowl and let sit for at least 15 minutes so the oil from the rosemary is infused into the oil.
- Wipe out the bowl or pitcher of the processor or blender and add the beans, 1 tablespoon of olive oil, lemon juice, lemon zest, and sea salt, and process until the beans are smooth and creamy.
- Use a fine strainer to strain the oil into the bean mixture, the leaves shouldn’t go into the beans. Pulse until the rosemary infused oil is well blended into the bean mixture. Add more salt if needed.