High Fructose Corn Syrup Free White Bean Dip with Rosemary
Creamy, herby, and deeply satisfying, this cannellini bean dip is the kind of thing you'll want to keep on rotation for snacking, entertaining, or spreading onto everything in sight. The base is built from pantry-friendly white beans blended with fresh lemon juice, lemon zest, and a touch of cumin, giving it a bright, layered flavor that feels far more special than the effort involved. The real magic happens when you bloom the garlic and rosemary in olive oil first — that fragrant, golden-edged infusion gets blended right into the dip, making every bite taste intentional and rich. Store-bought dips and spreads are notorious for sneaking in sweeteners and additives you never asked for, but every single ingredient here is whole, clean, and exactly what it says it is. No corn syrup, no mystery fillers — just real food processed into something genuinely delicious. Finish it with a drizzle of good olive oil and a pinch of red pepper flakes, and it looks like something you'd order at a restaurant. Serve it with warm pita, crudités, or a crusty baguette 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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