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White Bean Dip

Tips: Refrigerate the dip for up to 1 day.
Prep Time: 10 min
Cook Time: 10 min
Yield:24, 1 1/2 cups

1 tbsp olive oil
2 garlic cloves, thinly sliced
1 tsp fresh rosemary
15 oz can cannellini or other white beans, rinsed
1 tbsp fresh lemon juice
Kosher salt and pepper
  1. heat the oil in a small skillet over medium heat. Add the garlic and rosemary and cook, stirring occasionally, until the garlic is golden brown, 1-2 minutes.

  2. Transfer the garlic-rosemary oil to the bowl of a food processor. Add the beans, lemon juice, and 1/4 tsp each salt and pepper, and process until smooth, adding 1 tbsp water if the mixture seems too thick.

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