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Tangy and bright lemon with savory rosemary and creamy white beans. The perfect vegan appetizer dip!

Lemon Rosemary White Bean Dip

A bright and flavorful white bean dip that's as healthy as it is delicious.
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Prep Time: 20 minutes
Total Time: 20 minutes


  • 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 1/3 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.
  • Enjoy!