Mediterranean
White Bean Dip
Creamy Tuscan-inspired dip with cannellini beans, rosemary, and roasted garlic - elegant yet easy.
dipEasyMediterranean
Prep15 minCook30 minTotal45 minServes8Tempcold
✓ vegan✓ gluten-free✓ dairy-free
Recipe
Ingredients
- 15 ozcannellini beans(one can, drained but reserve liquid)
- 1 headgarlic(for roasting)
- 4 tbspolive oil(divided)
- 1 tspfresh rosemary(minced)
- 2 tbsplemon juice(fresh squeezed)
- 1/2 tspkosher salt
- 1/4 tspblack pepper
- 1/8 tspred pepper flakes(for garnish)
Make Ahead
Keeps refrigerated up to 5 days. Bring to room temperature before serving for best flavor.
Instructions
- 1Preheat oven to 400°F
- 2Cut top off garlic head, drizzle with 1 tbsp olive oil, wrap in foil and roast 30-35 minutes until soft
- 3Squeeze roasted garlic from skins
- 4Add beans, roasted garlic, 2 tbsp olive oil, rosemary, lemon juice, salt, and pepper to food processor
- 5Process until smooth, adding reserved bean liquid 1 tbsp at a time for desired consistency
- 6Taste and adjust seasoning
- 7Transfer to bowl, drizzle with remaining olive oil, sprinkle with red pepper flakes
Notes
Pro Tips
Roasting the garlic is essential - it becomes sweet and mellow. Adding some bean liquid creates a silkier texture.
History & Origin
White bean dips are common throughout the Mediterranean, from Italian fagioli to Greek fava. This Tuscan-style version showcases the region's love of beans, olive oil, and rosemary.
Pairs Well With
white-wineproseccogin
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