MSG 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 in the fridge at all times. Garlic and fresh rosemary are gently bloomed in olive oil before being blended with cannellini beans, lemon juice, and a touch of cumin — the result is silky smooth with layers of flavor that taste far more complex than the ingredient list suggests. For anyone avoiding monosodium glutamate, store-bought dips and spreads can be a minefield of hidden additives, flavor enhancers, and ingredient labels that require a magnifying glass. This one is built entirely from whole, recognizable ingredients, so you know exactly what you're eating. A drizzle of good olive oil and a pinch of red pepper flakes on top make it look like something you'd order at a restaurant. Serve it with warm pita, crunchy vegetables, or spread it thick on crusty bread — it works beautifully in just about any direction you take it.
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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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