Rosemary White Bean Dip: Creamy, Flavor-Packed Vegan Delight

This Rosemary White Bean Dip is a quick and easy vegan appetizer bursting with flavor, perfect for gatherings.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 4 cups

Course: Appetizers

Cuisine: Vegan

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

1 can Canned Cannellini Beans drained
2 tablespoons Fresh Lemon Juice
1 tablespoon Fresh Rosemary Needles finely chopped
2 cloves Fresh Garlic minced
3 tablespoons Olive Oil drizzled on top for presentation
to taste Salt
to taste Pepper

Equipment

Food Processor

Method

Steps

Remove fresh rosemary needles from the sprigs and chop finely.
Add canned white beans, lemon juice, chopped rosemary, minced garlic, and olive oil to a food processor.
Blend on high speed for 30 seconds, slowly drizzling in more olive oil until smooth.
Scrape down the sides of the processor and blend for an additional 15-20 seconds.
Taste and adjust seasoning with salt and pepper, blending again briefly.
Chill for 30 minutes before serving or serve immediately with more olive oil drizzled on top.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 28gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 250mgPotassium: 300mgFiber: 7gSugar: 1gVitamin A: 2IUVitamin C: 6mgCalcium: 6mgIron: 10mg

Notes

For extra flavor, consider adding cayenne pepper or nutritional yeast. Always use fresh ingredients for the best taste.

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