Rosemary and Lemon White Bean Dip Recipe

Updated February 07, 2025

Mere minutes of work result in a smooth and creamy bean dip with lemon and rosemary creating a crowd-pleasing herbal, zesty, and fresh flavor.

Recipe Details

Prep 10 mins

Active 10 mins

Total 10 mins

Serves 8 servings

Makes 2 cups

Cook Mode (Keep screen awake)

Ingredients

1 (15 1/2-ounce) can cannellini beans, drained and rinsed
2 medium cloves garlic, peeled
2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 teaspoons finely minced fresh rosemary
Kosher salt and freshly ground black pepper

Place beans, garlic, and lemon juice in the workbowl of a food processor fitted with a steel blade. Pulse until beans are roughly chopped.
With motor running, slowly pour 1/4 cup of oil through feed tube. Process until mixture is smooth.
Transfer bean mixture to a small bowl. Stir in rosemary, lemon zest, and remaining 1 tablespoon of oil. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Food processor

Nutrition Facts
Servings: 8
Amount per serving
Calories	268
% Daily Value*
Total Fat 2g	3%
Saturated Fat 0g	2%
Cholesterol 0mg	0%
Sodium 657mg	29%
Total Carbohydrate 46g	17%
Dietary Fiber 11g	41%
Total Sugars 1g
Protein 18g
Vitamin C 1mg	4%
Calcium 166mg	13%
Iron 7mg	37%
Potassium 1022mg	22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.