Red Meat Allergy Friendly White Bean Dip with Rosemary
Creamy, herbaceous, and endlessly scoopable, this white bean dip is the kind of appetizer that disappears from the table before you've even set out the napkins. Cannellini beans blended with bright lemon juice, a hint of cumin, and fragrant rosemary-infused olive oil create a dip that feels genuinely luxurious without any complicated technique. The trick is blooming the sliced garlic and fresh rosemary together in warm olive oil first — that short step builds a deep, savory base that elevates the whole bowl. Since every ingredient here is plant-based and naturally free from red meat, there's zero guesswork about hidden proteins or cross-contact from animal sources that can sneak into store-bought spreads. A final drizzle of good olive oil and a pinch of red pepper flakes on top make it look as impressive as it tastes. Serve it with pita, crackers, or a pile of crunchy vegetables and watch it become your go-to crowd-pleaser.
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) cannellini beans, drained and rinsed
See allBush's Cannellini Beans - 15.5 Oz
Goya Organic Cannellini Beans - 15.5 Oz
Kroger Cannellini Beans 15.5 oz
Simple Truth Organic Cannellini Beans 15 ozBush's Reduced Sodium Cannellini Beans - 15.5 Oz
- 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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