Mustard 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 snack boards, weeknight appetizers, and everything in between. Cannellini beans blended with fragrant rosemary, golden garlic, and bright lemon juice create a dip that feels restaurant-worthy without much effort at all. Many store-bought dips and spreads sneak in mustard or mustard-derived ingredients as a flavor booster or emulsifier, so making your own from scratch is the cleanest way to stay worry-free. Every ingredient here is straightforward and easy to verify, which means you can serve it with total confidence. The technique of gently cooking the garlic and rosemary in olive oil before blending is what gives this dip its depth — it's a small step that makes a big difference. Finish it with a drizzle of good olive oil and a pinch of red pepper flakes, and it looks as impressive as it tastes.
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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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