Artificial Food Coloring Free White Bean Dip with Rosemary
This creamy, herb-forward dip is the kind of thing you'll want to keep on rotation for snacking, entertaining, or spreading onto everything in sight. Cannellini beans blended with garlic-infused olive oil, bright lemon, and fragrant rosemary create a dip that feels luxurious without a single complicated step. Every ingredient here is exactly what it says it is — whole beans, fresh herbs, real citrus — so you're not navigating a label full of synthetic dyes or mystery additives. That matters more than people realize with store-bought dips, which often sneak in colorants to make them look more vibrant or shelf-stable. Here, the color comes from a drizzle of golden olive oil and a scatter of red pepper flakes, nothing artificial required. The technique of blooming the garlic and rosemary in warm oil before blending is a small move that pays off big, giving the finished dip a deep, savory base that tastes like you spent way more time on it than you did. Serve it with pita, raw vegetables, or crusty bread and watch it disappear.
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) cannellini beans, drained and rinsed
See allBush's Cannellini Beans - 15.5 Oz
Goya Organic Cannellini Beans - 15.5 Oz
Kroger Cannellini Beans 15.5 oz
Simple Truth Organic Cannellini Beans 15 ozBush's Reduced Sodium Cannellini Beans - 15.5 Oz
- 4 tbsp extra virgin olive oil, divided
- 3 cloves garlic, thinly sliced
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 2–3 tbsp water
For serving
- ¼ tsp red pepper flakes (optional)
- 1 tbsp extra virgin olive oil, for drizzling (optional)
- 1 sprig fresh rosemary, for garnish (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a small skillet over medium-low heat. Add the garlic and rosemary and cook, stirring frequently, until the garlic is softened and just golden at the edges and the rosemary is fragrant, about 3–4 minutes. Watch closely, as the garlic can brown quickly. Remove from heat and let cool for 2 minutes.
- 2
Transfer the garlic-rosemary oil to a food processor. Add the cannellini beans, lemon juice, lemon zest, cumin, salt, and black pepper. Process until the mixture begins to come together, about 30 seconds.
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