White Bean Dip with Rosemary

whiteBeanThis healthy dip is full of folic acid and a bit of protein. For an extra nutritional boost serve with carrot sticks instead of pita chips.

1/8 cup plus 2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1 teaspoon dried rosemary
3 cups cooked white beans, drained
Juice from 1/2 of a lemon
1/2 teaspoon salt
More Salt to taste and a few dashes of cayenne pepper


  • In a medium skillet, heat 1/4 cup of the olive oil. Add the garlic and rosemary and cook over moderately heat, stirring, until fragrant, about 3 minutes. Don’t let the garlic brown.
  • Add the beans and toss to coat.
  • Transfer to a food processor. Add lemon juice, season with salt and cayenne and process to a smooth puree.
  • Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil.

Serve with vegetable slices or pita chips.

One Response to “White Bean Dip with Rosemary”

  1. What a dip! I just tried this and I was impressed with it! I love the flavor!

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