Lactose Free White Bean Dip with Rosemary
Creamy, garlicky, and fragrant with fresh rosemary, this white bean dip is the kind of appetizer that disappears fast at any gathering. Cannellini beans blended with bright lemon juice, a hint of cumin, and golden garlic-infused olive oil create a silky, satisfying spread that genuinely rivals anything you'd find at a restaurant. Because the creaminess here comes entirely from the beans and good olive oil rather than any dairy, it's naturally free of lactose without any substitutions or compromises. That's the beauty of it — nothing is missing, and the texture is luxuriously smooth. A finishing drizzle of olive oil and a pinch of red pepper flakes make it look as impressive as it tastes. Scoop it up with warm pita, crackers, or fresh vegetables and watch it vanish.
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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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