Nitrate & Nitrite 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 bright lemon juice, a whisper of cumin, and a fragrant garlic-rosemary oil that gets cooked low and slow until golden and irresistible. Every single ingredient here is naturally free of added nitrates and nitrites — no cured meats, no processed additives, just clean, whole-food components you can feel good about. That's actually harder to guarantee with a lot of store-bought dips and spreads, where preservatives can sneak in under vague labeling. Here, you control exactly what goes in the bowl. The food processor does the heavy lifting, turning everything into a silky, spreadable dip in just a few minutes of blending. Finish it with a drizzle of good olive oil, a pinch of red pepper flakes, and a fresh rosemary sprig, and it looks as impressive as anything you'd order at a restaurant.
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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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