Emulsifier Free White Bean Dip with Rosemary
Creamy, herby, and deeply satisfying, this white bean dip is the kind of thing you'll want to keep on rotation for snacking, entertaining, or spreading onto anything within reach. Cannellini beans blended with fragrant rosemary, golden garlic, bright lemon, and a touch of cumin create a dip that feels luxurious without a single additive or stabilizer in sight. That's actually the beauty here — so many store-bought dips and spreads rely on emulsifiers to achieve that smooth, cohesive texture, but this one gets there entirely through technique: a hot garlic-rosemary oil, a good food processor, and a slow drizzle of quality olive oil. The result is genuinely silky and rich, no shortcuts needed. A finishing drizzle of olive oil and a pinch of red pepper flakes make it look as good as it tastes. Whether you're serving it at a party or just raiding the fridge on a Tuesday, this dip delivers every single time.
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 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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