Lemon Rosemary White Bean Dip

By Leslie Blythe appetizers, Beans, Hors d'oeuvres, Snacks, Vegetarian Mixing

January 30, 2015

Lemon Rosemary White Bean Dip is so good. It seems like hummus is taking over the supermarkets. It occupies a big piece of refrigerator real estate. Don't get me wrong, I love good hummus, but I am a bit sick of it. Here is a new dip idea that's fast and easy.

Prep: 5 mins
Yields: Makes 1½ cups

Ingredients

15 ounce can cannellini beans (white kidney beans)

1 clove garlic, chopped

1 teaspoon lemon juice

1 Tablespoon olive oil

1 Tablespoon freshly chopped rosemary

Crackers

Directions

1Rinse the cannellini beans in a strainer with cold water.

2Add the beans, garlic, lemon juice, olive oil and rosemary to a food processor or blender with flat blade attachment and pulse until creamy, about 2-3 minutes.

3Top with fresh rosemary and olive oil if desired. Serve with crackers.

close full screen

00:00