Honey Free White Bean Dip with Rosemary
Creamy, herbaceous, and deeply satisfying, this white bean dip is the kind of appetizer that disappears from the table before you've even finished setting out the crackers. Cannellini beans get blended with fragrant garlic-rosemary oil, bright lemon juice, a touch of zest, and a whisper of cumin — the result is silky smooth with layers of flavor that taste far more complex than the ingredient list suggests. The trick is briefly cooking the garlic and rosemary in olive oil first, which mellows the raw edge and infuses the fat with incredible aroma before it ever hits the food processor. Many store-bought dips and spreads sneak in sweeteners like honey or agave to balance acidity, but this recipe relies entirely on good olive oil, fresh citrus, and seasoning to do that work naturally. That makes it a genuinely clean option for anyone avoiding added sweeteners without sacrificing a single bit of richness or depth. Finished with a drizzle of olive oil and a pinch of red pepper flakes, it's as beautiful to look at as it is to eat — equally at home on a party spread or a quiet weeknight snack board.
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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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