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White Bean and Rosemary Dip

White Bean and Rosemary Dip

Adapted from In the Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World by Cara Eisenpress and Phoebe Lapine

White Bean and Rosemary Dip


  1. One 15 oz. can cannellini or white beans, rinsed and drained
    Juice of 1/2 lemon
    2 teaspoons fresh rosemary leaves
    1 clove garlic
    1 tablespoon olive oil, plus more if needed
    1/4-1/2 teaspoon salt


  1. In a small food processor or blender, combine the beans, lemon juice, rosemary, garlic, olive oil, and salt. Purée, adding another tablespoon of olive oil if the mixture is still coarse, until smooth. (The dip can be stored in the refrigerator for up to one week.)

Makes 4 to 6 appetizer servings.

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