BHA & BHT Free White Bean Dip with Rosemary
Creamy, herby, and bright with lemon, this white bean dip is the kind of thing you'll want to keep in the fridge at all times. Gently blooming sliced garlic and fresh rosemary in warm olive oil before blending is the move that makes it taste like something from a restaurant — fragrant, savory, and deeply satisfying. Every ingredient here is whole and straightforward, which matters when you're avoiding the synthetic preservatives BHA and BHT that sneak into so many packaged dips and spreads on store shelves. Cannellini beans blend up impossibly smooth with a drizzle of extra virgin olive oil and a splash of water, while lemon juice and zest keep the whole thing tasting fresh and lively. A pinch of cumin adds just enough warmth to make it interesting without stealing the show. Finish it with a drizzle of good olive oil and a scatter of red pepper flakes, and you've got a dip that looks as good as it tastes. Serve it with pita, crudités, or honestly just a spoon.
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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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